Gluten-Free Sweet Potato Bread

This gluten-free sweet potato bread is incredibly moist, tender, and packed with spices and the natural sweetness of sweet potatoes. It has a soft, rich crumb, and the walnuts add a delicious crunch and a nutty flavor that pairs beautifully with the soft, spiced sweet loaf cake. Easy to mix and bake.

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Gluten-free quick bread

This gluten-free sweet potato quick bread is soft, tender, and wonderfully moist, with a delicate crumb and plenty of flavor. Sweet potato gives the bread a naturally rich texture and subtle sweetness, and the walnuts add a delicious crunch and a nutty flavor. If you love baking with sweet potatoes, you may also enjoy this popular sweet potato cake with cream cheese frosting.

Easy to mix and bake, this quick bread is perfect for breakfast or an afternoon snack. It’s delicious plain, but you can also add a simple glaze or your favorite spread. This loaf is a wonderful way to use sweet potatoes during the fall baking season. It comes together with simple ingredients and bakes into a beautifully golden loaf with a soft, flavorful center and lightly crisp edges.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Sweet potato: sweet potato puree, canned or homemade. If making puree from scratch, better to roast sweet potatoes.
• Eggs: room-temperature eggs are better.
• Oil: natural oil, like sunflower oil.
• Nuts: chopped, toasted walnuts add crunch.
• Raisins: add natural sweetness to the loaf cake.

How to make a moist sweet potato bread

Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.

Whisk together gluten-free all-purpose flour, baking powder, baking soda, salt, and spices in a large bowl. Set aside.

In a medium bowl, beat eggs, sugar, buttermilk, and vanilla extract. Add the sweet potato puree and the oil and mix until combined.

Pour the wet ingredients into the dry ones and mix with a rubber spatula until well incorporated. Don’t overmix. Gently fold in ¾ cup of the chopped toasted walnuts.

Transfer the mixture to the prepared pan and sprinkle with the remaining walnuts/pecans.

Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.  If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).

Let cool before removing.

Once completely cooled, store the bread covered at room temperature for a few days or in the refrigerator for longer storage. You can freeze it; slice the loaf and place the slices in a freezer bag or container. Reheat the slices in a medium oven.

Good to know: baking tips

• Use smooth sweet potato puree. Puree or mash the sweet potato until smooth before measuring. Avoid large sweet potato pieces.
• Don’t overmix the batter. Once the dry ingredients are incorporated, mix just until combined. Overmixing can make gluten-free quick bread heavier.
• If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down). Check after 30-40 minutes.
• Let the loaf cake cool before slicing it. Allowing the loaf to cool gives the crumb time to set, making it easier to slice cleanly.

You might wonder: FAQ

Can I use canned sweet potato puree? Yes, but use plain canned sweet potato puree rather than sweet potato pie filling. Sweet potato pie filling is already sweetened and spiced.

Can I make this bread without nuts? Yes, you can omit the walnuts or replace them with raisins, pecans, or almonds.

For more gluten-free fall baking ideas

• Pumpkin Chocolate Chip Muffins
• Sweet Potato Cake with Cream Cheese Frosting
• Sweet Potato Cupcakes
• Pumpkin Chocolate Chip Cookies
• Pumpkin Bread
• Fresh Apple Cake

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