Sweet Potato Pumpkin Spice Paleo Bread
Craving pumpkin bread? Well, I have something better for you to try… This sweet potato bread tastes like pumpkin pie and is made without flour! An easy paleo, gluten free, and healthy pumpkin spice bread for the holidays.
I decided to take a low-key approach to today’s post and share a recipe I recorded earlier in my kitchen as I was experimenting.
It’s really relaxed and nothing fancy, but really delicious!
So, join me in my kitchen, as I make this fantastic easy bread seasoned with all the autumn flavaaaaa!
This is how I made bread using sweet potatoes instead of flour.
Also, totally a newbie at the whole video thing, so just hang in there.
Trying something new, because: why not?!
This sweet potato bread is like thanksgiving in a loaf pan; you’re welcome.
Holiday feels, here we come!!
Tastes like pumpkin pie, but BREAD.
Also, happens to be gluten free, dairy free, and refined sugar free- so you can eat this for breakfast!
I’ve really been on the: just-feed-me-real-good-food-that’s-easy-to-make-train lately and this one definitely fits into that category!
Really glad when I can just open the freezer door and pull out a slice of this after lunch for a little something sweet-and-autumn to hit my cravings.
I just sliced the bread, let it cool, then layered everything into a plastic storage bag and tossed it in the freezer for later.
Meal prep can be pretty great sometimes!
Also, whipped cream would be especially heavenly with a slice of this, because truly- it tastes like pumpkin pie.
Whipped cream and pumpkin bread totally NOT against the rules at all!
GO FOR IT. All out. It will be delicious.
- 1 large sweet potato or 2 small/medium ones, about 450 grams
- 4 large eggs
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
|Cook Time||90 minutes|
|Prep Time||5-8 minutes|
- Preheat oven to 350F.
- Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
- Add rest of ingredients to food processor and blend until smooth.
- Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean.
Sweet Potato Pumpkin Spice Paleo Bread
Amount Per Serving
Calories 187 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 62mg 21%
Sodium 179mg 7%
Potassium 67mg 2%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Protein 4g 8%
Vitamin A 37%
Vitamin C 1%
* Percent Daily Values are based on a 2000 calorie diet.
I made this bread this weekend. It’s really easy and really delicious. I took your advice and sliced & froze individual portions so I can enjoy them throughout the week. This baked in 75 mins in my oven, so I suggest watching your time and relying on your nose 🙂 Thanks for sharing your creative recipes, Kaylie!
Is there an egg sub by any chance?
Hi Theresa, I think that an egg sub might make it gummy, I haven’t tried though.
This is truly delicious. Thank you so much for these amazing recipes. Life changing for a momma recently diagnosed with Celiac Disease. Just wondered if I missed a recipe for apple pie -type bread like this? I purchased your bread recipes and am THRILLED!
Yay! Thank you Rebecca!! I don’t yet have an apple bread, but I might have to work on one. 🙂
This looks great and we just so happen to have an overload of sweet potatoes going on right now! Quick question – is the sweet potato in the recipe raw or cooked?
The sweet potato goes in raw then is baked with the rest of the ingredients.
I will admit I had doubts about this recipe—it seems like a lot of sweet potato and not a lot of much else. I used extra large eggs and accidentally wasted one, but since they were bigger than the recipe called for, I crossed my fingers. While all the ingredients were mixing in the food processor, I did add a little water because of the lack of one egg. it baked for exactly 90 minutes and it turned out amazing! I can’t believe how easy and delicious this is. Thank you!
Thank you Elizabeth! Glad to hear you enjoyed it!
Are the nutrition numbers posted per slice or for the loaf?
Hi Piper, it’s per slice. 🙂
Can it be done in a blender? I don’t have a food processor.
Hi Sarah, it may work in a high speed blender like a vitamix.
I baked it tonight, I loved it. I had a cook poatato from a meal prep the previous night. I was a little nervous. It turned out perfect. Thank you so much.
Great to hear Patricia!
What is the size, brand and model of your food processor? I have never owned one and would like one that would do this recipe like yours did.
Hi Gail, this is the food processor I use and love! https://amzn.to/2S7PvKO
Hi Kaylie, this looks yummy!! Excited to bake it but I can’t have egg whites. Does it work with just egg yolks? Thanks
Hi Jasmine, I’m not sure… I have never tried. If you do it let me know how it goes- I’m curious! 🙂
I Made in and it tastes delicious but it is very “wet”even if I baked it for 90 minutes: any suggestion?
Hi Erika, it is kinda wet, because of the large amount of sweet potato- I suggest slicing it, letting “dry out”, then eating. 🙂
Do you peel the potato?
Hi Erika, I don’t peel the potatoes.
Just made this and it turned out great! I didn’t have pumpkin pie spice so I mixed up my own and left the cloves out so it wouldn’t taste too “holiday”. I’m not a chef, I’m a recipe follower, and I was wondering if you might have some savory spice recommendations? I’m wondering if I could serve this with dinner?!
Hi Amanda, I feel like the sweetness would make it a weird savory bread…
Oh my goodness. So good. Thank you for coming up with delicious loaf.
My kids LOVE pumpkin bread, so I’m excited to try it with the sweet potatoes instead of flour. Thanks for the great idea!
This sounds delicious, but I can’t do coconut flour. Do you think almond flour might work?
Hi Rebecca, coconut flour absorbs way more liquid and is grainer, but you might be able to try subbing a 1:4 ratio of coconut to almond flour and see how it goes. 🙂
Do you have an approximate weight for the sweet potatoes? We have really big sweet potatoes in Australia, so i am finding it hard to get an a consistent result. LOVE this recipe, but sometimes event after a LOT of time in the oven it is just too wet.
Hi Ress, it’s about 450 grams.
About the gal who can’t have egg whites, I also can’t as well as most egg substitutes, instead I use one extra egg yolk plus 2TBSP apple sauce per egg, I find using a TBSP psyllium husk in the recipe helps it hold together. I have a sweet potato muffin recipe I use and they turn out great. I am going to make this recipe later today.w
Susan, puedes compartirme tu receta! Gracias!
Do you just cut the sweet potato in small pieces to place in the fod processor? The potato is not cooked before?
Yes, that’s correct!
Fabulous recipe! I only baked for an hour, let cool, peeled off parchment paper, then stored in fridge.. perfect texture and stayed together just fine! Making it today but adding some allergen free chocolate chips 🤗
Thank you Cassie!
Will a can of sweet potato puree work? If so, how much would you think? Thx!
Hi Amanda, I haven’t tried that, but it may work.
HI Kaylie, can I use olive oil instead of coconut oil. Thanks
Hi Rosario, that should work just fine- the flavor will probably be different though.
Hi! I was just wondering if you had a suggestion of what to do if I want to omit the coconut sugar. Should I compensate by adding 1 less egg and maybe oil in order to make it a little drier? Thanks!
Hi Dee, you could try that- I cannot say how it will work though.
I use walnut flour taste am amazing I use 1 cup ans my husband like a little extra coconut oil to make it a little more moist extra coconut
Also I don’t use the sugar it’s sweet enough without it
My husband ties to stay away from sugar bc of cancer
I know you said the serving is by slice, but do you have any more exact measures? Such as grams for the serving size? Thanks
Hi Gabrielle, unfortunately I don’t at this time. Sorry!
Made this today… Was very easy to make and it was delish.
When it cooled I buttered it and couldn’t help but eat 2 slices.
Could this be used to make a healthy French toast?
Hi Emily, you could try that, I’m not sure if it will be too soggy or not.
Awesome recipe, thanks! I did make the mistake of taking it out earlier, it looked golden and the knife came out clean, smelled delicious so I didn’t want it to get burnt, but once I took it out it was very moist at the bottom. Will have to do another one! haha
How to make it vegan? Thx
I don’t think this recipe would turn out very well being vegan- the eggs are really needed to add volume and hold it together. Sorry!
I did two 1/4 cups of avocado and two 1/4 cups of apple sauce – to replace the eggs and it worked… the loaf fell apart a little bit but it was really good tasting.
Can I “rice” the sweet potato in a Vitamix and then mix the sweet potato with the rest of the ingredients by hand in a separate bowl? I have a smaller size Vitamix that may not fit all the ingredients.
Hi Amy, that may work as long as you chop the sweet potato up first so you don’t strain your blender!
This tastes just like pumpkin pie. So good! Baking for 90 minutes in my convection oven turned out perfect. I kept this in the fridge and had it for breakfast for 5 days. Was good all week and didn’t dry out. This is definitely my new favorite.
Great to hear Sherrie!
I saw someone ask what other spices one might add so it would not taste so “ holiday” like? I might suggest using pumpkin pie spice but also adding sweet paprika and garlic powder. If you like heat you could even add some cayenne in . It all depends on what you are going to be eating it with. Thanks for a recipe that is grain, dairy refined sugar free!! I am allergic to all of those and have not had any bread like food for over 14 years til now.
I see it’s been just 2 years almost to the day since your last comment. I received this recipe on You Tube last week, I am into sweet potato’s so had to try it, it came out perfect & is ever so good. Did I mention that I am a male 👨 & 82. But what really got my attention was the sweet potato’s in the food processor🍲. I have been making sweet potato 🥔 waffles for years, but cook the potato in the presser cooker, remove the skin & mix all ingredients in mixer. I have got to change to doing it the same as this bread 🥪. So, I thank you very much for way of mixing.
Sooooo delicious! The perfect amount of sweetness and moistness. Like a wonderful banana bread only instead, pumpkin tasting! Followed recipe to the T, only I did peel the potato first. Thank you so much for sharing this recipe! Hubs says its officially a weekly staple in our home!
Thank you so much Laura!
I absolutely couldn’t stop eating this bread. I am allergic to hen eggs, so I used duck eggs. It was easy to make which is shocking since I usually don’t have much success using coconut flour. I ate one small loaf in a few days, froze two others, thawed one for a trip and it was tasty as well.
Great to hear! Thank you Faythe. 🙂
How many slices did you cut this into for those nutrition facts?! Thanks in advance!
Hi Keri! It’s 12 slices. 🙂 Enjoy!
Amazingly moist bread! This was so beautifully sweet, tasting nothing like sweet potato!
I didnt have pumpkin pie spice so i added cinnamon, nutmeg, mixed spice, and cloves! Delicious!
I love it, thank you for sharing!
Made this last week! Super yummy, tasted just like non-paleo pumpkin bread. Also very easy, love that it was mostly “throw in the food processor and then throw in the oven.” Mine took about 90 minutes to bake.
Great to hear, thank you Becky!!