Paleo Sweet Potato Bread

 Last weekend, I was packing up for my Spring Break trip, I realized I had 3 cooked sweet potatoes left in my fridge. I didn’t want to pack those up, but I hate wasting food. The solution? A quick and easy gluten free Sweet Potato Bread.

healthy pumpkin dessert

I based my recipe off of Dianne Sanfilippo’s from Balanced Bites for Grain-Free Pumpkin Muffins.

It turned out really well, and it was a nice healthy bread to have on Spring Break with me!


makes 1 loaf- serves 4-6+ depending on if it’s a breakfast/snack portion.


  • 1/2 cup coconut oil
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 3 cooked sweet potatoes (mine were relatively small, and gave about 1 1/2 cups), mash them*
  • 1/4 cup Truvia baking blend** (substitute honey/maple syrup if you are strict paleo/primal)
  • 1/2 cup coconut flour
  • 1/2 tso baking powder
  • 2 tsp cinnamon (or to your taste!)
  • dash of salt


  • Preheat your oven to 400 degrees F.
  • Prepare a bread pan, or a muffin tin. This recipe made one loaf of bread perfectly. Grease with butter/coconut oil.
  • Combine wet ingredients in a large mixing bowl together until well beaten: coconut oil, eggs, vanilla, mashed sweet potatoes and Truvia.
  • Measure dry ingredients (coconut flour, baking powder, and cinnamon) and slowly combine them into the wet. Beat them with a whisk or fork to make sure it is smooth and not lumpy.
  • Pour batter into the pan (or muffin tin) and  bake for approximately 15 minutes, or until a toothpick comes out clean.***

* You can substitute one 15 oz can of pumpkin puree (not pumpkin pie filling) and it should come out similarly.

**I didn’t want this super sweet, so you can adjust the sugar to your liking.

***For me, the bread continued to harden after it came out of the over, so don’t worry if it’s a little mushy when you take it out.

Enjoy! This bread is great with nut butters, bananas, honey, eggs.. anything your heart desires!


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