What a delicious snack this easy sweet potato bread recipe makes! Moist sweet potatoes, pure maple syrup, and crunchy pecans combine easily to bake in a loaf pan. Enjoy it sliced, with coffee, for breakfast, or slathered with your favourite nut butter. I love that it's free from gluten, dairy, and refined sugar.
Sweet Potato Bread Ingredients
I tried to make this sweet potato bread healthy. Most of the sweetness comes from the sweet potatoes themselves. I like the built-in natural fiber that accompanies the sweetness of fruits and vegetables like this. Then, I added a little pure maple syrup. There's no sugar or artificial sweetener added to this recipe
How to Make Sweet Potato Bread
Line a loaf pan with parchment paper.
Whisk the dry ingredients together.
Whisk the eggs.
Stir in the sweet potatoes.
Whisk in the oil, syrup, and vanilla.
Combine the two mixtures and stir in the pecans.
Spread the batter into the prepared loaf pan.
Bake and cool on a wire rack.
How to Cook Sweet Potatoes
Boiled or steamed sweet potatoes are most suitable for this recipe.
Instant Pot Sweet Potatoes
My preferred method of cooking the sweet potatoes for this loaf is in my pressure cooker. There's no need to peel them. I cut the potatoes into large chunks and cook them on high pressure for about 10 minutes. After the pressure has released, I drain them. The skins slip off easily.
Then I mash the flesh to use in recipes such as this one. Extras can be measured out and frozen in portions for future baking. I typically cook my sweet potatoes at mealtime, enjoying a serving of hot, mashed sweet potatoes, and then put the rest away for making sweet potato bread later.
If You're Loving Sweet Potatoes:
Recipe
Sweet Potato Bread
Equipment
- loaf pan
Ingredients
- 1 cup sorghum flour
- ¾ cup white rice flour
- ¼ cup tapioca flour
- 2 teaspoons cinnamon
- 1 ¼ teaspoons xanthan gum
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 eggs
- 1 ⅓ cups cooked, mashed sweet potatoes
- ¾ cup avocado oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup pecan pieces
Instructions
- Preheat oven to 325° F. Line a loaf pan with parchment paper.
- Whisk dry ingredients (flours through salt) together in a medium mixing bowl.
- In a larger bowl, whisk the eggs.
- Whisk the sweet potatoes into the eggs.
- Then, whisk in the oil, syrup and vanilla.
- Add the dry ingredients to the wet mixture. Stir until blended.
- Stir in the pecan pieces.
- Transfer the batter to the prepared loaf pan.
- Bake for 60 to 70 minutes until a toothpick comes out clean when poked into the centre of the loaf. Allow to cool 10 minutes on a wire rack before removing from pan. Allow to cool completely before slicing.
Melody says
I wondered if you have any recommendations for substitutes for white rice flour. I can do Sorghum and tapioca, but am avoiding white rice right now. (I absolutely was AMAZED by your sorghum flour pancake recipe - SO perfect, fluffy, and delicious!)
Cathy says
Thank you so much, Melody! Can you have brown rice flour? If you can, I don't think that would change the outcome of this recipe much. Otherwise, you might try simply replacing the white rice flour with more sorghum flour as I did in the pancakes. I have NOT TESTED this, but I don't think it would be terrible. I'd love to hear how it goes!