Gluten-Free Sweet Potato Bread

This fluffy, sweet Gluten-Free Sweet Potato Bread is easy to make and full of warm fall flavours. It's freezer-friendly & great for sweet treats & snacks.

My super fluffy and hearty vegan and Gluten-Free Sweet Potato Bread has all the fall flavours going on.

Every slice is perfectly soft, flavourful, warmly spiced and doesn’t crumble like many gluten-free quick breads and the combination of soft crumb inside and nubbly, crunchy nutty, sugary top is just incredible.

Jump to:

• What ingredients do I need?
• What is sorghum flour?
• How to make gluten-free sweet potato bread
• Success Tips
• Ways you can adapt this recipe
• Storage and freezing tips
• How to serve
• Recipe FAQs
• Hungry for more?
• Recipe
• Comments & Reviews

Even better, this bread is totally freezer-friendly. I highly recommend doubling the recipe so you always have a sweet treat available when cravings hit.

What ingredients do I need?

(For detailed measurements and instructions, see the printable recipe card).

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No matter your skill level in vegan gluten-free baking, this easy glutenfree sweet potato bread is straightforward to make and doesn’t require many unfamiliar ingredients.

This is what you need:

• Certified gluten-free oats or oat flour - If you already have oat flour just use that, or you can use rolls oats, old fashioned oats or quick oats and blitz them up in your food processor or blender. It doesn't have to be super-duper fine so don't worry!
• Sweet potato flesh - Cook a few sweet potatoes yourself or feel free to buy canned instead. Pumpkin puree will also work well.
• Sugar - Use whatever you have at home! White, cane, coconut, or brown will all work.
• Nut or seed butter - Peanut, almond, or cashew butter all work well. Use sunflower seed butter or tahini if you have a nut allergy. You could also use any liquid oil instead of the nut/seed butter if you prefer.
• Unsweetened plant milk - Use what you already have or make your own at home.
• Apple cider vinegar - Just a little to help the bread rise.
• Ground cinnamon, ginger, and nutmeg - Warm seasonal spices for those lovely fall flavours that work so well with sweet potato. Feel free to use 1 1⁄2 tablespoons of pumpkin spice instead if you want to though.
• Fine salt - For flavour and balance.
• Sorghum flour - The best choice for this gluten-free sweet potato bread. It adds a nutty flavour and compliments the fall flavours perfectly. Keep reading below for more details on this tasty gluten-free flour.
• Baking powder and baking soda - To leaven the bread. The combination of the two is really important in this recipe.
• Chopped pecans or walnuts - For flavour and crunchy texture. Leave these out if you have a nut allergy.
• Coarse sugar - For sprinkling! That crunch texture on the top is so good! Turbinado is a great sugar for this because the crystals are a really nice size.

What is sorghum flour?

Sorghum flour is made from ground whole grain sorghum. It has a mild flavour and smooth, not grainy texture, making it an optimal choice in gluten-free sweet breads, pancakes and cakes.

Not only is it nutrient-rich, but its sweet, nutty flavour lends itself to fall flavours, in particular the warm sweet potato and spices in this wheat-free sweet potato bread. Sorghum flour gives baked goods and quick breads a tender, spongey texture not dissimilar to wheat flour so it's a great choice for gluten-free baking.

As someone who reluctantly eats gluten-free baked goods, I can honestly say that I was really surprised by how well sorghum flour bakes in this recipe. It's so worth picking up a bag. Head to your local specialty store if you can't find it order it online.

How to make gluten-free sweet potato bread

Vegan gluten-free baking may seem daunting, but it’s actually really simple! Just like banana bread, this recipe is made in 1 bowl or in a food processor which makes it even easier. And there is very little cleanup!

This is how we do it:

Step 1 - Grease and line a loaf pan with a strip of parchment paper down the middle. This will act as handles when you need to remove the baked bread from the pan. 

Step 2 - Add the oats to the bowl of a food processor (see recipe notes if you don't have one) and process until a coarse flour.

Step 3 - Next, add in the sweet potato flesh, sugar, nut/seed butter (or oil), milk, apple cider vinegar, cinnamon, ginger, nutmeg, and salt and process until mostly smooth.

Step 4 - Add the sorghum flour, baking powder, and baking soda and process again until it's all combined.

Step 5 - Spoon the batter into your prepared loaf pan. Use a spatula to smooth out the top.

Step 6 - Sprinkle the top of the dough with chopped nuts and a generous amount of coarse sugar then bake. Here's what it looks like when it's done:

Success Tips

• Weigh the ingredients using a digital scale for best results.
• Don't use boiled sweet potatoes as they tend to be too watery. Bake them in the oven for the best flavour, steam them (in a microwave or in an Instant Pot), or just use canned sweet potato.
• Although the recipe states you can use nut/seed butter or oil, I recommend using the nut/seed butter, if you can, for maximum flavour.
• Move quickly to get the maximum rise out of this bread. Once you've mixed the sorghum flour, baking powder, and soda into the batter, get the dough into the pan and then the oven as fast as possible.
• I don't recommend using any other type of flour or changing the ratios. The sorghum and oat flour work really well together and give the bread a great texture and flavour. 
• Be careful not to over-bake the bread! A little under is better than overdoing it.

Ways you can adapt this recipe

• Make it oil-free by using nut or seed butter as the fat.
• Add chocolate chips or dried fruit to the batter.
• Top it with chocolate chips instead of nuts.
• Omit the nuts and use seed butter or oil to keep the recipe nut-free.
• Use natural pumpkin puree (not pumpkin pie filling) instead of sweet potato.
• Swirl date caramel or any of my other caramel recipes through the top of the batter before baking.

Storage and freezing tips

Storage - Wrap the bread tightly in plastic wrap once it’s cool. As much as I hate plastic wrap, it works best to keep this bread moist and stop it from drying out. A plastic bag will do a similarly good job and you can re-use the same plastic bag again and again.

Store leftovers at room temperature as refrigerating will dry it out.

Freezing - Sweet potato bread can be wrapped well and frozen for up to 3 months. You can wrap it whole, or slice it then wrap it either all together or in individual slices. Defrost at room temperature.

How to serve

This gluten-free sweet potato bread is just perfect on its own, but it's also great when sliced and spread with vegan butter or nut/seed butter. A drizzle of vegan honey, date caramel, or the sweet potato caramel from my Vegan Sweet Potato Pancakes recipe is also really good with it.

My favourite way to eat it though is sliced, spread with almond butter and topped with sliced banana. So good!

Recipe FAQs

Hungry for more?

Loving this vegan gluten-free sweet potato bread recipe? You might also enjoy these other sweet potato recipes:

• Sweet Potato Smoothie
• Melting Vegan Sweet Potatoes
• Sweet Potato Breakfast Boats
• Cauliflower Rice Bowls
• Vegan Chocolate Pudding

Recipe