It’s perfect with breakfast or as a evening dessert treat. Southern Sweet Potato Bread, a classic old fashioned quick bread loaf with a cinnamon and spice streusel topping. Moist, tender homemade quick bread that’s egg-free, nut-free, dairy-free and vegan.
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Why You'll Love This Sweet Potato Bread
- A moist gluten-free bread.
- Simple ingredients.
- No-mixer required.
- Filled with the flavors of fall. This recipe is always a hit when the weather turns cool.
Looking for more southern comfort food recipes. We have a whole list of delicious classic vegan soul food recipes just veganized.
Ingredients
Sweet Potatoes - Sweet potatoes are a good egg substitute, they offer a natural sweetener, while adding moisture to create a moist texture and are thick enough to act as a binder.
Cinnamon - a sweet woody flavor and its spicy taste is often compared to cloves.
Cardamom - is definitely an underrated spice all-star. A google search yields its flavor as "zesty citrus smoky flavor". You'll find Cardamom in the spice section of your grocery store.
Orange Juice And Extract - The orange flavour in this orange bread comes from orange extract and orange juice.
Gluten-Free Flour - We use gluten-free all purpose baking flour with xanthan gum - we used Better Batter, King Arthur All Purpose Baking Gluten Free Flour (can sub Bob’s Red Mill All purpose) because they work well. Are affordable and easy to find. Your gluten-free bread dough should be too wet to knead but thicker than cake or muffin batter for the perfect loaf.
See recipe card below for a full list of ingredients and measurements.
Step-by-Step Instructions
This recipe is quite simple to make.
Step 1: Preheat your oven to 350°F. Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.
Step 2: Mix ingredients for cinnamon streusel topping and set aside
Step 3: In a large bowl, whisk together wet ingredients: mashed sweet potato, Jo vegetable oil, water, orange juice, orange extract and sugar until smooth.
Step 4: In separate bowl mix dry ingredients: gluten-free flour, baking powder, baking soda, dry egg powder, salt and spices.
Step 5: Whisk dry ingredients into wet with a hand mixer on low, whisk or by hand. It’s important to do these in increments like ½ cup to incorporate dry ingredients well without lumps, until mixture is well incorporated.
Step 6: Let rest for 30 minutes.
Step 7: Spoon mixture into the prepared loaf pan, smoothing out the top. Sprinkle with sugar mixture
Step 8: Bake for approximately 90 minutes until well done. Once a toothpick inserted into the middle comes out clean take the temperature of your loaf. The temperature should be approximately 205-210º F when it is completely done.
Step 9: Remove from the oven and let cool about 30 minutes.
Substitutions You Can Make
- This bread also works great with pumpkin puree or butternut squash puree.
- The orange extract can be replaced with orange zest. Make sure if you go the next zest route that you select oranges without a wax coating.
- Any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: oat milk, almond milk or soy milk
How To Roast Sweet Potatoes
You can roast or even microwave your sweet potatoes:
- Roast – 400° for 40-50 minutes until easily pierced with a fork and able to easily scoop out flesh.
- Microwave – Poke holes in sweet potato, cook in the microwave for 4-8 minutes until tender. Scoop out the flesh and set aside.
What Is Quick Bread?
Quick bread doesn’t contain any yeast and uses baking powder and or baking soda as the leavening agent. Some very popular quick breads are Banana, Zucchini or Pumpkin. Quick breads are easy to make.
This recipe is great if you have leftover baked sweet potatoes. However you can also use canned sweet potato purée if that’s easier.
Is Your Gluten-Free Bread Done?
The best method is to use a thermometer. We have resisted this method for years but it just can’t be avoided in gluten-free baking. Insert an instant thermometer all the way to the bottom of the loaf (not touching the bottom of the pan). The temperature should be approximately 205-210º F when it is done.
Storage
- To Store. Place cooled sweet potato bread in an airtight container or wrap in plastic wrap, and keep in the refrigerator for up to 5 days.
More Vegan Breakfast Bread Recipes
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Easy Gluten-Free Sweet Potato Bread (Southern Style)
If you love this recipe as much as we do, let us know with a 5-star rating!
Equipment
- Standard Loaf Pan
Ingredients
Cinnamon Streusel Topping
- 1 tablespoon Sugar
- ¾ teaspoon Ground cardamom
- ¼ teaspoon Ground cinnamon
Dry Ingredients
- 2 cups Gluten-free flour - we use gluten-free all purpose baking flour with xanthan gum - we used Better Batter, King Arthur All Purpose Baking Gluten Free Flour (can sub Bob’s Red Mill All purpose) because they work well.
- ¾ teaspoon Baking soda
- 1½ teaspoons Baking powder
- 3 tablespoons Bob’s Egg Replacer - just dry powder with dry ingredients
- ¾ teaspoon Ground cardamom
- ½ teaspoon each Ground Nutmeg, Ginger And Black Pepper
- ¼ teaspoon Ground Cinnamon
Wet Ingredients
- 1 ¼ cup Sweet Potato Puree
- 1 ⅓ cups Granulated sugar
- ½ cup Vegetable oil
- ½ cup Orange Juice
- 6 tablespoons Water
- 1 teaspoon Orange Extract
Instructions
- Preheat your oven to 350°F. Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.
- Mix ingredients for cinnamon streusel topping and set aside
- In a large bowl, whisk together wet ingredients: sweet potato, oil, water, orange juice, orange extract and sugar until smooth.
- In separate bowl mix dry ingredients: gluten-free flour, baking powder, baking soda, dry egg powder, salt and spices.
- Combine dry ingredients into wet with a hand mixer on low, whisk or by hand. It’s important to do these in increments like ½ cup to incorporate dry ingredients well without lumps.
- Let rest for 30 minutes.
- Spoon mixture into the prepared loaf pan, smoothing out the top. Sprinkle with sugar mixture
- Bake for approximately 90 minutes until well done. Once a toothpick inserted into the middle comes out clean take the temperature of your loaf. The temperature should be approximately 205-210º F when it is completely done.
- Remove from the oven and let cool about 30 minutes.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
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Amar
I've made this recipe several times with pumpkin puree. I would just like to say that it is simply amazing! My son is 5 and has multiple food allergies. It's extremely hard to find recipes he can eat that also taste good for the rest of us. You would never know this is allergy friendly. It tastes so good! I tell everyone I know. Thank you so much for sharing this. It has truly been a game-changer!
Kei
Hi, can I use regular all purpose flour? Thank you. 🙂
Nija Clark | The Vgn Way
Hi Kei, we haven’t tried it because we are a gluten-free household. But it should work. I would be careful to not overfill your loaf pan as you’ll get a lot more rise out of an non gf flour. Please let us know if you try it! We’d love to share that modification to the recipe.
Kathleen H.
Is Xantham gum required in the flour?
Nija Clark | The Vgn Way
Hi Kathleen, yes xanthan gum gluten-free flour is required. We’ll make sure to note that in the recipe. We like Better Batter GF Flour & King Arthur GF All Purpose Baking Mix. Please let us know if you have any more questions and how you like it. Thanks.
Daria D
This is good for breakfast! Thanks!