Gluten free sweet potato bread made with just 3 ingredients! This flourless loaf is soft, moist, and naturally sweetened with roasted sweet potato, so you don’t even need to add any sugar. It’s wholesome, nourishing, and full of cozy fall flavor.
Why This Gluten Free Sweet Potato Bread Recipe is the Best
- Only 3 main ingredients – eggs, sweet potato, and baking powder – plus optional cinnamon.
- Naturally sweetened – the roasted sweet potato adds plenty of natural sweetness and flavor without any added sugar or sweetener.
- Versatile – enjoy it as a flourless loaf for an ultra-moist crumb, or add optional gluten free flour for a more traditional bread texture.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Eggs
Whipping the eggs until thick and fluffy gives this bread a light, airy structure without needing flour.
Mashed roasted sweet potato
Provides natural sweetness, beautiful color, and moisture. Roasting brings out the best flavor.
Baking powder
Helps the bread rise and gives it a soft, cake-like texture.
Cinnamon
Optional, but adds warmth and depth to the flavor. Perfect for a cozy fall vibe.
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How to Make Gluten Free Sweet Potato Bread
1. Whip the eggs
Add eggs to a food processor and process on high until they become pale yellow, thick, and fluffy.
2. Blend in the sweet potato
Add the mashed roasted sweet potato and blend until smooth and fully combined.
3. Add baking powder and optional cinnamon
Mix in the baking powder and cinnamon. You can add a small amount of sweetener if you’d like—though I find the sweet potato makes it sweet enough.
4. Optional: stir in gluten free flour
If you want a more traditional bread texture and shape, stir in about 1- 1 1/2 cups gluten free all purpose flour. I love it without flour, but both ways work!
5. Bake
Pour into a loaf pan lined with parchment paper and bake at 350°F for about 1 hour, until set in the center.
6. Cool and serve
Let cool completely, then top with whipped cream or cream cheese frosting if desired. Slice and enjoy! Store covered in the refrigerator.
Tips for Success
- Roast your sweet potatoes until very soft for maximum sweetness and moisture.
- Don’t skip whipping the eggs—this is key to the light texture in a flourless loaf.
- Let it cool fully before slicing to avoid a crumbly texture.
Gluten Free Sweet Potato Bread Flavor Variations
- Chocolate chip – fold in 1/2 cup dark chocolate chips before baking.
- Pecan spice – stir in 1/2 cup chopped pecans and 1/2 tsp nutmeg.
- Maple glaze – drizzle cooled loaf with a simple maple glaze (just stir together powdered sweetener and pure maple syrup)
Try This Gluten Free Sweet Potato Bread Recipe!
If you love cozy, wholesome recipes, this gluten free sweet potato bread will be your new favorite. It’s simple, satisfying, and made with nourishing ingredients. Give it a try and let me know how you like it—don’t forget to rate the recipe and tag me on Instagram so I can see your creations! If you’re looking for more cozy fall recipes, you might also like my Keto Pumpkin Cheesecake or Keto Pumpkin Bread!
XO,
Sarah
Gluten Free Sweet Potato Bread
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 4 large eggs
- 1 ½ cups mashed roasted sweet potato about 2 small sweet potatoes
- 2 tsp baking powder
- 2 tsp cinnamon optional
Instructions
- Whip the eggs: Add eggs to a food processor and process on high until pale yellow, thick, and fluffy. Or alternatively, whip with electric mixer.
- Blend in the sweet potato: Add mashed roasted sweet potato and blend until smooth.
- Add baking powder and cinnamon: Mix in baking powder and cinnamon. Taste and add sweetener if desired.
- Optional – add flour: For a more traditional bread texture, stir in 1 1/2 cups gluten free flour of choice.
- Bake: Pour into a parchment-lined 4×8 inch loaf pan and bake at 350°F for about 1 hour, until set in the center.
- Cool and serve: Let cool fully before slicing. Top with whipped cream or cream cheese frosting, if desired.
Notes
- Sweet potato: Roast until soft for the best flavor and sweetness.
- Eggs: Whipping until fluffy is key for a flourless bread with good structure.
- Flour option: Adding gluten free flour will give a denser, more bread-like loaf.
- Storage: Store covered in the fridge for up to 5 days, or freeze slices for up to 3 months.
- Toppings: Try whipped cream, cream cheese frosting, or a sprinkle of cinnamon.
So moist and simple to make!! Love it for using up leftover sweet potatoes from dinner!