This sweet potato bread is soft, moist, and packed with natural sweetness and warm fall spices like cinnamon and nutmeg. This sweet bread is made with oat flour and naturally sweetened with coconut sugar. The addition of mashed sweet potatoes keeps this quick bread recipe tender while adding a delicious depth of flavor.
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If you love quick bread recipes like gluten-free pumpkin bread or sweetened plantain bread, this one’s for you! The batter comes together in one bowl, making it an easy homemade bread that’s perfect for fall baking, holiday brunches, or an afternoon snack.
No dry, dense, or crumbly bread here! This sweet potato loaf bakes up moist and tender, like in these sweet potato blondies, with just the right balance of sweetness. Spread on a little homemade honey butter, enjoy it plain, or add chocolate chips or pecans for extra indulgence.
Whether you’re meal prepping for the week or baking for the holidays, this bread is a must-try!
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Why You'll Love This Recipe
- Moist & Tender: Mashed sweet potatoes and peanut butter add incredible moist texture and richness.
- Naturally Sweetened: Sweet potatoes and coconut sugar create a balanced sweetness without being overly sugary.
- Warm Fall Flavors: A blend of cinnamon, nutmeg, and orange zest adds depth and coziness, like in my moist orange muffins.
- Easy to Make: No yeast or special equipment needed—just mix, pour, and bake.
- Gluten-Free: Made with oat flour, this homemade bread is a delicious wheat-free option.
Recipe Ingredients
You'll need the following ingredients to make easy sweet potato bread recipe:
Ingredient Notes:
- Oat flour: Creates a hearty yet soft texture. Make your own by blitzing rolled oats in a food processor or high-speed blender.
- Baking powder & baking soda: Helps the bread rise.
- Ground cinnamon & ground nutmeg: Classic warming spices for fall. Substitute with pumpkin pie spice for more Thanksgiving flavors.
- Fine sea salt: Balances the flavors.
- Unsweetened plant-based milk + apple cider vinegar: Creates a vegan buttermilk substitute for extra tenderness. Use almond milk, oat milk, or your favorite plant milk.
- Mashed sweet potato puree: Adds natural sweetness and moisture.
- Large eggs (room temperature): Provides structure.
- Coconut sugar: Adds a subtle caramel-like sweetness.
- Natural peanut butter: Enhances richness and pairs beautifully with sweet potatoes.
- Pure vanilla extract: Rounds out the flavor.
- Zest from 1 medium orange: Brightens up the warm spices.
See recipe card below for all ingredients and quantities.
How to Make Sweet Potato Bread
Combine Dry Ingredients
In a small bowl, mix plant milk and apple cider vinegar to make buttermilk and set aside. In a large bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
Mix Wet Ingredients
In a separate bowl, whisk the sweet potato purée, eggs, coconut sugar, peanut butter, plant-based buttermilk, vanilla extract, and orange zest until smooth.
Combine
Gradually fold the wet mixture into the dry ingredients, stirring gently until fully incorporated. Avoid overmixing to keep the bread light and fluffy.
Bake
Pour the batter into a 9x5-inch parchment lined loaf pan and smooth the top. Bake in a 350°F hot oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
Cool & Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Expert Tips
- Use Room Temperature Ingredients: Helps the batter mix evenly for a better bake.
- Don’t Overmix: Stir until just combined to avoid dense bread.
- Customize Your Add-Ins: Fold in a third-cup of chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.
Serving Suggestions
- Breakfast – Toast a slice and spread with almond butter or homemade ghee.
- Dessert – Drizzle with pure maple syrup or add a dollop of coconut whipped cream.
- Snack – Enjoy with a cup of chai tea, hot cocoa, or a scoop if banana cinnamon ice cream.
Storage Tips
- Room Temperature: Wrap in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week when stored in an airtight container.
- Freezer: Wrap individual slices in plastic wrap & aluminum foil, then store in a freezer bag for up to 3 months.
More Quick Bread Recipes You'll Love
Recipe
Sweet Potato Bread
Equipment
- 1 9x5-inch loaf pan lined with parchment paper
- 1 medium & 1 large mixing bowl and whisk
Ingredients
- ½ cup (118 grams) unsweetened plant-based milk
- 2 teaspoons apple cider vinegar
- 2½ cups (300 grams) oat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1½ cups (370 grams) mashed sweet potato puree*
- 2 large eggs, room temperature
- ½ cup (80 grams) coconut sugar
- ¼ cup (63 grams) natural peanut butter, tahini, or almond butter
- 2 teaspoons pure vanilla extract
- zest from 1 small orange
Instructions
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a small bowl, mix plant-based milk and apple cider vinegar to make buttermilk and set aside. In a large bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.2½ cups (300 grams) oat flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ cup (118 grams) unsweetened plant-based milk, 2 teaspoons apple cider vinegar, ¼ teaspoon fine sea salt
- In a separate bowl, whisk the sweet potato purée, eggs, coconut sugar, peanut butter, plant-based buttermilk, vanilla extract, and orange zest until smooth.1½ cups (370 grams) mashed sweet potato puree*, 2 large eggs, ½ cup (80 grams) coconut sugar, ¼ cup (63 grams) natural peanut butter, 2 teaspoons pure vanilla extract, zest from 1 small orange
- Gradually fold the wet mixture into the dry ingredients, stirring gently until fully incorporated. Avoid overmixing to keep the bread light and fluffy.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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Notes
- *How to make mashed sweet potato: Preheat oven to 400°F. Place sweet potatoes on parchment lined baking sheet and poke some holes with a knife for venting. Bake for 40-60 minutes (depending on size of potatoes) until softened. Remove from oven, cool, remove skins, and mash.
- Use Room Temperature Ingredients: Helps the batter mix evenly for a better bake.
- Don’t Overmix: Stir until just combined to avoid dense bread.
- Customize Your Add-Ins: Fold in a third-cup of chocolate chips, chopped nuts, or dried fruit for extra texture and flavor
- Room Temperature: Wrap in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week when stored in an airtight container.
- Freezer: Wrap individual slices in plastic wrap & aluminum foil, then store in a freezer bag for up to 3 months.
Jacqui says
Adding orange zest to this recipe was a huge surprise - it pairs so well with the sweet potato. I hope you love it as much as we do!