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Gluten Free Spiced Sweet Potato Bread | #GlutenFree #DairyFree #RefinedSugarFree #OilFree // JustineCelina.com


My Gluten Free Spiced Sweet Potato Bread tastes like a beautifully spiced, indulgent, autumnal cake — I promise absolutely no one will know it’s a ‘free from’ recipe! A mega dose of nutritious, mashed sweet potatoes and decadent coconut milk mix and mingle with fall spices of cinnamon, nutmeg, cloves, ginger and allspice to create a dense, cake-like loaf enjoyed by plant baser eaters, people with food allergies and sensitivities and anyone that loves delicious seasonal baking! If you’re looking for healthier or allergy free alternative to seasonal desserts for Thanksgiving or holiday festivities, this Gluten Free Spiced Sweet Potato Bread is my top recommendation. It also makes a fantastic breakfast, snack or clean dessert anytime you’re craving something sweet, spicy and nourishing. If you’re in the mood to bake this weekend (bonus: it makes your home smell amazing!), fix yourself a delicious chai latte, haul out your mixing bowls and throw on your coziest sweater — I have just the recipe!

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling time 15 minutes
Total Time 1 hour 20 minutes
Servings 12
Author Justine



  • 1 1/2 cups mashed sweet potato
  • 1/2 cup full fat coconut milk it’s very important that you use full fat coconut milk since we’re not using any oil!
  • 2 large free range eggs
  • 1 tsp pure vanilla extract


  • 1 1/2 cups all purpose gluten free baking mix make sure it includes xantham gum!
  • 1 1/2 cups coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1/8 tsp Himalayan pink salt


  1. Preheat your oven to 350ºF. Grease 1 standard loaf pan with melted coconut oil and set aside.
  2. Then, cook your sweet potato. For a super quick method, dice sweet potato into 1″ pieces and add it to a microwave safe bowl. Fill the bowl with water, covering the potatoes. Cover with plastic wrap. Microwave on high heat for 10 minutes. Strain the potatoes and allow to cool for 5 minutes before mashing (you can pop them into the fridge if you like to cool them faster — you don’t want to scramble the eggs!).
  3. Add eggs, coconut milk and vanilla extract to the mashed sweet potatoes. Whisk until combined.
  4. In a separate large mixing bowl, combine all dry ingredients.
  5. Pour the wet mixture into the dry mixture, stirring to combine thoroughly.
  6. Pour the batter into the prepared loaf pan and bake for 65 minutes, or until the top is golden brown and a toothpick comes out of the centre of the loaf mostly clean.
  7. Allow the bread to cool for 15 minutes in the pan before removing from that pan and transferring to a wire rack to cool.
  8. Once partially cooled, slice and serve immediately.

Recipe Notes

Note: My Gluten Free Spiced Sweet Potato Bread freezes very well! I like to wrap it in aluminum foil, then seal it in a Ziplock bag before popping it into the freezer.