If you’re looking for a gluten-free, nutritious, and absolutely delicious bread recipe, you’ve come to the right place! This Sweet Potato & Coconut Flour Bread is a game-changer—soft, moist, and naturally sweet with a hint of nuttiness. Perfect for breakfast, a snack, or even as a side with your favorite soups and stews!
The best part? It’s made with simple, wholesome ingredients like sweet potatoes, almond flour, and coconut flour. No refined sugars, no complicated techniques—just pure goodness in every bite.
Why You’ll Love This Sweet Potato & Coconut Flour Bread
- Gluten-free & grain-free – A fantastic option for those avoiding traditional flours
- Moist and tender – Thanks to the sweet potato, this bread has a perfect texture
- Naturally sweet & nutritious – No need for processed sugars; sweet potatoes add natural sweetness and fiber
- Easy to make – Just mix, bake, and enjoy!
What Does This Bread Taste Like?
Imagine a warm, slightly sweet bread with a hint of nuttiness from the almond and coconut flour. The sweet potato adds moisture and a delicate earthiness, making each bite melt in your mouth. Whether you enjoy it plain, toasted, or with a smear of butter or nut butter, it’s anything but boring!
Ingredients
Here’s everything you need to make this gluten-free sweet potato bread
- 1 medium sweet potato, cooked and mashed (200 g)
- ¼ cup coconut flour (30 g)
- 1 cup almond flour (100 g)
- 2 eggs (approx. 100 g total)
- ½ tsp baking soda (2.5 g)
- ½ tsp salt (2.5 g)
- 1 tbsp honey (15 ml, optional, for extra sweetness)
- 1 tbsp olive oil (15 ml)
Kitchen Tools You’ll Need
- A mixing bowl
- A fork or potato masher
- A whisk or spatula
- A loaf pan (lined with parchment paper)
- An oven
How to Make Sweet Potato & Coconut Flour Bread
Step 1: Prepare the Sweet Potato
If you haven’t already, cook the sweet potato by baking it at 400°F (200°C) for about 45 minutes until soft, or microwave it for 5-7 minutes. Let it cool, then mash it until smooth.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk the eggs until light and frothy. Stir in the mashed sweet potato, honey (if using), and olive oil.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the coconut flour, almond flour, baking soda, and salt.
Step 4: Mix Everything Together
Gradually add the dry ingredients into the wet mixture, stirring until fully combined. The batter will be thick but smooth.
Step 5: Bake the Bread
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and pour in the batter, smoothing the top. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool & Enjoy!
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature!
Serving Suggestions
This sweet potato bread pairs beautifully with
- A drizzle of honey or maple syrup for extra sweetness
- Nut butters like almond or peanut butter for a protein boost
- A side of soup (try it with pumpkin or tomato soup for a cozy meal!)
- A dollop of Greek yogurt and a sprinkle of cinnamon for a delightful breakfast
Tips for Perfect Sweet Potato & Coconut Flour Bread
- Use a very smooth mashed sweet potato – If it’s chunky, blend it for a finer texture
- Don’t skip the olive oil – It adds moisture and helps with texture
- Let it cool before slicing – This prevents crumbling and ensures a perfect slice
- Customize it! – Add cinnamon, nutmeg, or chopped nuts for extra flavor and crunch
How to Store Your Sweet Potato & Coconut Flour Bread
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keeps well for up to a week
- Freezer: Slice and freeze for up to 3 months; thaw and toast before serving
Frequently Asked Questions
Can I use regular flour instead of coconut flour?
No, coconut flour is highly absorbent and behaves differently than regular flour. If substituting, you’d need to adjust the liquid ingredients significantly.
Can I make this vegan?
Yes! Replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for a plant-based version.
My bread turned out too dry. What went wrong?
Make sure your mashed sweet potato is moist and your measurements are accurate. Adding an extra tablespoon of olive oil or honey can also help.
Give It a Try!
This Sweet Potato & Coconut Flour Bread is a must-try if you’re looking for a simple, nourishing, and delicious homemade bread. I’d love to hear how it turns out for you—leave a comment below or share your photos on Pinterest!
And if you love this recipe, check out these other gluten-free baked goods
- Easy Cranberry Banana Nut Bread – A fruity, nutty delight perfect for breakfast
- Orange Cake – Soft, citrusy, and bursting with fresh orange flavor
- Flourless Banana Bread – Naturally sweet and packed with banana goodness
Happy baking! 😊
Print
Sweet Potato & Coconut Flour Bread Marvel
- Total Time: 40 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Gluten Free
Description
This Sweet Potato & Coconut Flour Bread is soft, moist, and naturally sweet, making it perfect for breakfast, snacks, or as a side dish. Made with simple, wholesome ingredients like sweet potatoes, almond flour, and coconut flour, it’s gluten-free, grain-free, and packed with nutrients. Whether enjoyed plain, toasted, or with your favorite toppings, this bread is anything but boring!
Ingredients
- 1 medium sweet potato, cooked and mashed (200 g)
- ¼ cup coconut flour (30 g)
- 1 cup almond flour (100 g)
- 2 eggs (approx. 100 g total)
- ½ tsp baking soda (2.5 g)
- ½ tsp salt (2.5 g)
- 1 tbsp honey (15 ml, optional)
- 1 tbsp olive oil (15 ml)
Instructions
- Prepare the Sweet Potato – Cook the sweet potato by baking it at 400°F (200°C) for 45 minutes or microwaving it for 5-7 minutes. Let it cool, then mash until smooth.
- Mix the Wet Ingredients – In a large bowl, whisk the eggs, then stir in the mashed sweet potato, honey (if using), and olive oil.
- Combine the Dry Ingredients – In another bowl, whisk together the coconut flour, almond flour, baking soda, and salt.
- Make the Batter – Gradually add the dry ingredients to the wet mixture, stirring until fully combined. The batter will be thick but smooth.
- Bake the Bread – Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, pour in the batter, and smooth the top. Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice and enjoy!
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Make it vegan by replacing eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- Storage tips – Keep at room temperature for 2 days, refrigerate for up to a week, or freeze slices for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Keywords: sweet potato bread, gluten-free bread, coconut flour bread, almond flour bread, healthy bread, grain-free bread