Gluten Free Sweet Potato Bread
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.
- 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
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.
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