Gluten-Free Vegan Sweet Potato Bread

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Gluten-Free Vegan Sweet Potato Bread
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Gluten-Free Vegan Sweet Potato Bread


  • 1 ¾ cup Bob’s Red Mill 1 for 1 Gluten-Free Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Spices: 2 teaspoons Ceylon cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg
  • 1 teaspoon pink Himalayan or sea salt
  • Flax “eggs”: 2 Tablespoons ground flax meal mixed with 5 Tablespoons water
  • 1 cup cooked & mashed sweet potato (canned or 2 medium sweet potatoes)
  • ½ cup coconut sugar
  • ⅓ cup melted coconut oil (or applesauce)
  • ⅓ cup unsweetened vanilla nut milk at room temperature
    Optional Topping:

  • ½ cup pecans, chopped
  • Additional coconut sugar and Ceylon cinnamon
    Upgraded Version 2:

  • use 1 ½ cups sweet potato and omit milk completely


  1. Preheat oven to 350F.
  2. Grease 8 ½” X 4 ½” loaf pan with coconut oil. Line bottom with parchment paper for easy removal.
  3. In a mixing bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  4. In a separate mixing bowl, whisk together sweet potato*, flax eggs, coconut sugar, milk, and coconut oil.
  5. Add flour mixture to sweet potato mixture and stir until just combined. Batter will be thick. Pour batter into the prepared bread pan.
  6. Top with pecans, additional coconut sugar, and cinnamon if using.
  7. Bake bread approximately 50-60 minutes until dark brown on top and a toothpick inserted in the center comes out clean.
  8. Cool bread on rack. Store at room temperature in an air-tight container.
    *To make sweet potato: pierce the surface of your sweet potato with a fork and bake in 425F oven for about 50 minutes until potato softens and fork easily glides through the center. Let cool slightly and then peel off skin. Mash the potato either with a masher, blender, food processor, or hand mixer until smooth. Measure out 1 cup for recipe.


Makes 1 loaf, 10 slices. Per Slice Serving (based on using mashed sweet potato & coconut oil):

Calories: 219 | Total Fat: 8 g | Total Carbohydrate: 35 g | Dietary Fiber: 2 g | Protein: 2 g

Ingredient Highlights

Cinnamon is a good ally in fighting respiratory infections due to its antibacterial, anti-inflammatory, and expectorant properties.

Coconut oil provides a boost of healthy fat that can energize and satiate. It is a strong antiviral, anti-inflammatory, and antibacterial food.

Coconut sugar is a natural sugar made from coconut palm sap. It’s the color and consistency of raw sugar but is considered somewhat healthier than table sugar as it has a lower glycemic index and contains some minerals, antioxidants, and fiber. 

Flaxseed meal is made by grinding fresh, whole flaxseeds. For maximum health benefit, grind flaxseeds in a coffee grinder or blender just before using as the oil in flaxseed breaks down quickly. 

Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. According to the ancient healing system of Ayurveda, ginger strengthens the immune system by helping to break down toxins in the body’s organs, thereby cleansing the lymphatic system.

Nutmeg has a warm sweet flavor and boasts a variety of impressive health benefits. It’s rich in antioxidants and anti-inflammatory compounds. Animal studies show it may help boost mood, enhance blood sugar control, and reduce risk factors for heart disease. 

Sweet potatoes are a versatile root vegetable brimming with health benefits. They’re high in antioxidants and fiber, are excellent for eye health, and promote a healthy brain and gut. 

Organixx Clean Sourced Collagens blend contains five types of collagen from four sources. What’s more, it’s combined with targeted nutrients such as zinc, vitamin C, and vitamin B6 which specifically enhance the bioavailability and potency of collagen. Clean Sourced Collagens is formulated from the ground up to enhance and support your body’s natural ability to heal and rebuild itself from the INSIDE out.

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