Sweet Potato Quick Bread (Gluten Free)
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.
Ingredients
- 1 and ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 eggs, room temperature
- ½ cup light or dark brown sugar
- ½ cup granulated sugar
- 3 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweet potato puree
- ½ cup natural oil
- 1 cup chopped toasted walnuts or pecans
- ½ cup golden raisins, optional
Instructions
- 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.
- 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.
Notes
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.