The ultimate healthy gluten-free sweet potato bread made with grated sweet potato, almond flour and warm spices. This grain-free, paleo-friendly loaf is mixed in one bowl and finished with a crunchy walnut topping glazed with a touch of coconut butter.
The love for sweet potato baked goods is real. This recipe was inspired by a chocolate chip sweet potato loaf but uses coarsely grated raw sweet potato and warming spices for a different, equally delicious result. Grating the sweet potato means no advance prep of puree is required and helps the loaf stay moist and tender.
When I first shared a sneak peek of this gluten-free sweet potato bread, the response was overwhelming. It’s easy, mildly sweet and perfectly spiced — almost cake-like in texture: soft, tender and moist. If you enjoy carrot cake or pumpkin bread, this will be right up your alley. No mixer is necessary: a bowl, a spoon and a box grater are all you need. Mix the ingredients, transfer the batter to a loaf pan, and bake for about an hour. Your kitchen will smell incredible as it bakes.
Ingredients you’ll need
Simple pantry ingredients and a grater are all it takes to make this gluten-free sweet potato bread.
- Almond meal or almond flour – interchangeable in this recipe. It keeps the loaf grain-free and adds healthy fats and a subtle sweetness. Do not substitute a different flour.
- Grated sweet potato – the star of the recipe. Using freshly grated sweet potato provides moisture, body and a gentle natural sweetness as it bakes.
- Eggs – 3 large eggs to bind the batter.
- Sweetener – maple syrup or honey to taste.
- Baking powder – to give the loaf lift.
- Vanilla extract – for depth of flavor.
- Cinnamon + nutmeg – optional additions include ground ginger, allspice, or pumpkin pie spice.
- Walnuts – for a crunchy topping.
- Coconut butter – optional for a light glaze.
How to make the best ever gluten-free sweet potato bread
Preheat the oven to 350°F (180°C). While it heats, grate the sweet potatoes on a box grater.
Wet ingredients: In a large bowl, combine the grated sweet potato, 3 eggs, 1/4 cup maple syrup or honey and 1 tsp vanilla. Stir until evenly mixed.
Dry ingredients: Add 3 cups (about 300g) almond meal, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon sea salt. Fold until just combined.
Walnut topping: In a small bowl, toss 1/4 cup chopped walnuts with 1 tablespoon maple syrup or honey. Spread the batter into a loaf pan and sprinkle the glazed walnuts on top.
Bake: Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, reduce the oven temperature slightly.
Glaze: Allow the loaf to cool, then drizzle with melted coconut butter if desired. Slice and serve.
How to store bread
- Counter: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: For maximum freshness, refrigerate for 6–7 days.
- Freezer: This bread freezes well. Slice and place portions in freezer-safe bags for up to 3 months. Thaw at room temperature when ready to eat.
Tips and how to customise this loaf
- Add 1/4 cup chopped walnuts or pecans to the batter as well as on top for extra texture.
- Bake at a moderate temperature to ensure even cooking. If the top is browning too fast, reduce the oven temperature by 20°C / 32°F.
- If you have a food processor, use the grating blade to grate the sweet potatoes quickly and evenly.
- Swap or add warm spices like ground ginger, cloves, allspice or a teaspoon or two of pumpkin pie spice for extra depth.
Sweet potato nutrition benefits
Sweet potatoes are an excellent source of beta-carotene, which the body converts to vitamin A. They also provide dietary fiber and antioxidants, supporting overall health and helping maintain healthy digestion.
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 or have questions, please leave a comment and rate the recipe. I love hearing how you adapt it and what you think.
Gluten-Free Sweet Potato Spice Bread
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Caitlin Rule
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
A grain-free, paleo-friendly gluten-free sweet potato bread made in one bowl using grated sweet potato, warming spices, and a walnut topping finished with a hint of coconut butter.
Ingredients
Scale
- 4 cups/ 400g grated raw sweet potato
- 3 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 3 cups/ 300g almond meal
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ¼ cup chopped walnuts
- 1 tablespoon maple syrup or honey (for walnuts)
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, combine grated sweet potato, eggs, ¼ cup maple syrup and vanilla. Mix until smooth.
- Stir in the almond meal, baking powder, cinnamon, nutmeg and salt until evenly combined.
- In a small bowl, toss the chopped walnuts with 1 tablespoon maple syrup or honey.
- Pour the batter into a loaf pan and top with the glazed walnuts.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool, drizzle with melted coconut butter if using, slice and enjoy.
Notes
- If using honey, warm it slightly to make it easier to mix.
- Leaving the sweet potato skin on is a personal preference and works fine in this recipe.
- You can substitute the cinnamon and nutmeg with 2 teaspoons of pumpkin pie spice for convenience.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Snacks
- Method: Bake
- Cuisine: Australian