The ultimate healthy gluten free sweet potato bread made with grated sweet potato, almond flour and cozy spices. A delicious grain free + paleo loaf made in one bowl with a crunchy walnut topping glazed with a little coconut butter.
Wow– the love and craving for all things sweet potato is real!
I am obsessed with my Chocolate Chip Sweet Potato Bread as are most of you, and it inspired me to make this gluten free + grain free one now. Except I made a few changes and used GRATED sweet potato and added warming spices instead. Needless to say I was blown away by the results. By using coarsely grated raw sweet potatoes, zero prep work is needed ahead of time and this helps to create a perfectly moist and delicious loaf.
A few weeks ago when I teased this gluten free sweet potato bread you guys went crazy. Apparently there is a huge demand for sweet potato baked goods around this time of year, and this recipe as ya covered. It is a deliciously easy and healthy bread that is mildly sweet and has just the right amount of spice. It’s almost like cake, it’s so soft, tender, and dare I say moist. If you like carrot cake or pumpkin-based recipes, you will love this bread. No mixer is needed either. All you need is a bowl, spoon and a box grater. Stir everything together then popped into a loaf pan and baked in the oven for about an hour. Oh and trust me, your house will smell heavenly during that hour.
Ingredients you’ll need
To make this gluten free sweet potato bread you only need a few simple ingredients, a grater and one bowl to make this!
- Almond meal OR almond flour – both are interchangeable in this recipe. This keeps the loaf gluten and grain free while adding healthy fats and a slight sweetness to the bread itself. Do not sub another flour here.
- Grated sweet potato– the key ingredient to this sweet potato bread! Most recipes typically use sweet potato puree, however we are using freshly grated sweet potato here. This adds moisture, helps bulk the loaf up and adds a beautiful sweet favour as it slowly cooks.
- Eggs: you’ll need large 3 eggs to bind everything together.
- Sweetener: you’ll need maple syrup or honey to sweeten this loaf
- Baking powder
- Vanilla extract
- Cinnamon + nutmeg: you can also add a little ginger and allspice top if you like. OR even pumpkin pie spice!
- Walnuts: to add a yummy crunch on top!
- Coconut butter: optional but love to use this as the glaze.
How to make the best ever gluten free sweet potato bread
Start by preheating your oven to 350F/ 180C. While the oven heats, grate the sweet potatoes on a box grater.
Wet ingredients: In a large bowl, mix together the grated sweet potato, eggs, 1/4 cup honey and vanilla until smooth.
Dry ingredients: mix in the almond meal, baking powder and spices until well combined.
Walnuts: In a small bowl combine the chopped walnuts with 1 tbsp honey or maple syrup.
Topping: pour onto a loaf pan and top with crushed walnuts
Bake: Place in the oven and bake in the oven for 1 hour or until cooked through (I stick a toothpick in and when it comes out clean – it is ready!)
Glaze: Once cool, drizzle with melted coconut butter then slice and enjoy.
How to store bread
- Counter: the bread will keep well in an airtight container on the counter for up to 3 days.
- Refrigerator: for maximum freshness I recommend storing it in the fridge for 6 – 7 days.
- Freezer: this bread freezes well! Simply slice and place a few slices in snap lock bags or freezer friendly bags for up to 3 months. Thaw at room temperature once you are ready to eat.
Tips and how to customise this loaf
- Add chopped walnuts or pecans to the batter (as well as the top). About 1/4 cup to the batter would be lovely.
- Make sure you cook the bread at a low temperature to ensure it cooks right through. If you notice the top is starting to brown early, lower the oven temperature by 20 C/ 32 F.
- If you have a food processor, grate your sweet potatoes on the grating blade to save t
- In addition to the cinnamon and nutmeg, add cloves, ground ginger and allspice or pumpkin pie spice for extra flavour!
Sweet Potato Nutrition Benefits
Sweet potatoes are an incredible source of beta-carotene, which converts to vitamin A. One medium sweet potato provides 386% of your daily vitamin A needs! Beta carotene also has antioxidant properties, helping to prevent cellular damage. They are also a great source of dietary fibre, with one medium-sized sweet potato providing almost 4 grams (15% of your daily needs).
Other bread recipes you may like
Gluten-Free Zucchini Banana Bread
Delicious Paleo Carrot Cake Banana Bread
Healthy Peanut Butter and Jelly Banana Bread
If you try this gluten free sweet potato bread recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Gluten-Free Sweet Potato Spice Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Snacks
- Method: Bake
- Cuisine: Australian
The ultimate gluten free sweet potato bread made with all grain free and paleo friendly ingredients. An easy one bowl recipe using grated sweet potato, cozy spices, walnuts and glazed with a little coconut butter on top.
- 4 cups/ 400g grated raw sweet potato
- 3 large eggs
- 1/4 cup honey maple syrup
- 1 tsp vanilla extract
- 3 cups/ 300g almond meal
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 cup chopped walnuts
- 1 tablespoon honey maple syrup
- Preheat your oven to 350F/ 180C.
- In a large bowl, mix together the grated sweet potato, eggs, 1/4 cup maple syrup and vanilla until smooth.
- Mix in the almond meal, baking powder and spices until well combined.
- In a small bowl combine the chopped walnuts with 1 tbsp maple syrup or honey.
- Pour into a loaf pan and top with the walnuts
- Place in the oven and bake in the oven for 1 hour or until cooked through (I stick a toothpick in and when it comes out clean – it is ready!)
- Once cool, drizzle with melted coconut butter then slice and enjoy.
- If using honey, warm in microwave to make runnier (so it’s easier to mix).
- I prefer leave the skin on my sweet potatoes.
- You can also sub the spices for 2 teaspoons pumpkin pie spice if you prefer.
- Store leftovers in airtight container in the fridge for 5 days or freezer for up to 3 months.
Keywords: paleo sweet potato bread, sweet potato, walnuts, almond meal, gluten free
I’m excited to try this recipe. Can I substitute cooked sweet potato for the raw? Thanks!
Caitlin Rule says
Hi Denise, unfortunately cooked sweet potato will not work for this recipe as it is too moist. However, you can substitute grated raw carrots instead if you like. Please let me know how you go 😊