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.
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.
How To Make
- Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
- Cream the softened butter and granulated sugar until fluffy.
- 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 dry ingredients. Add the dry ingredients to the wet ingredients and mix until well combined but do not overmix.
- 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.
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.
Gluten Free Sweet Potato Bread
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.
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