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    Posted In: Bread, Breakfast, Desserts
    November 16, 2020 — by Julie — Leave a Comment

    Home » Bread » Gluten Free Sweet Potato Bread

    Gluten Free Sweet Potato Bread

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    This gluten-free sweet potato bread is super moist and will melt in your mouth! Made with top-quality ingredients and a total crowd-pleaser.

    4 slices of gluten free sweet potato bread and a bobs red mill package in the background.

     

    This post is sponsored by Bob’s Red Mill. All opinions are my own.

    Gluten-free dessert recipes are perfect to have on hand for friends who have celiac disease. Although this is gluten-free sweet potato bread I promise you that everyone will love this! It is possibly one of the most delicious breads I’ve ever made. Super moist and made with Bob’s Red Mill Organic Coconut Flour and Bob’s Red Mill Super-Fine Almond Flour.

    For over three decades, Bob has been committed to providing people everywhere with the best quality foods available and helping their customers live life through better nutrition.

    Bob’s Red Mill is an employee-owned company that uses quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs.

     

    sliced sweet potato bread up close.

    How To Make 

    1. Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
    2. Cream the softened butter and granulated sugar until fluffy.
    3. Add the eggs, one at a time while mixing. Make sure the eggs are at room temperature so the bread bakes evenly.
    4. Add the whole milk, shredded sweet potato, and vanilla extract.
    5. In a separate bowl, mix the dry ingredients. Add the dry ingredients to the wet ingredients and mix until well combined but do not overmix.
    6. Pour the batter into the prepared loaf pan and smooth out the top. Bake for 1 hour and 10 minutes.

     

    Top Tips For The Ultimate Gluten-Free Sweet Potato Bread

    • Peel and then grate the sweet potato using a box grater.
    • Use room temperature eggs.
    • Do not overmix the batter.

     

    two slices of sweet potato bread with butter, a fork on the side, a glass of milk, and a package of bobs red mill almond flour.

     

    If you loved this gluten-free sweet potato bread recipe then you will love these gluten-free gingerbread cupcakes. You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.

    4 slices of gluten free sweet potato bread and a bobs red mill package in the background.

    Gluten Free Sweet Potato Bread

    Print Recipe Pin Recipe
    Course: Bread, Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 25 minutes
    Servings: 8
    Calories: 451kcal
    Author: Julie Maestre
    This gluten-free sweet potato bread is super moist and will melt in your mouth! Made with top-quality ingredients and a total crowd-pleaser.

    Ingredients

    • 1/2 cup grated sweet potato I used 1/2 of a small sweet potato
    • 3/4 cup unsalted butter softened
    • 4 eggs room temperature
    • 1 cup granulated sugar
    • 1/2 cup whole milk
    • 1 1/2 cups Bobs Red Mill Super-Fine Almond Flour
    • 1/2 cup Bobs Red Mill Organic Coconut Flour
    • 1/4 tsp salt
    • 1/2 tsp cinnamon ground
    • 2 tsp baking powder
    • 1 tsp vanilla extract

    Instructions

    • Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
    • In a large bowl, mix the softened butter and granulated sugar for 2-3 minutes. Add the eggs, one at a time while mixing. Make sure the eggs are at room temperature so the bread bakes evenly.
    • Add the whole milk, shredded sweet potato, and vanilla extract. In a separate bowl, mix the coconut flour, almond flour, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix until well combined but do not overmix.
    • Place the batter into the prepared loaf pan and smooth out the top. Bake for 1 hour and 10 minutes.

    Video

    Nutrition

    Calories: 451kcal | Carbohydrates: 37g | Protein: 9g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 135mg | Potassium: 210mg | Fiber: 5g | Sugar: 27g | Vitamin A: 1855IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Bread, Breakfast, Desserts

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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