Sweet Potato Pumpkin Spice Paleo Bread Recipe
This Sweet Potato Pumpkin Spice Paleo Bread is a moist, flavorful loaf perfect for fall or anytime you crave a healthy, grain-free treat. Made with sweet potatoes, warm pumpkin pie spices, and natural sweeteners like coconut sugar and maple syrup, this bread is a delicious paleo-friendly option that’s free from gluten and refined sugars. The texture is soft and slightly dense, baking up beautifully in a bread pan to give you perfect slices every time.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables and Fruits
- 1 large sweet potato or 2 small/medium ones, about 450 grams
Dry Ingredients
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 4 large eggs
- 1/3 cup coconut oil
- 1/4 cup maple syrup
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the bread evenly.
- Prepare Sweet Potato: Peel and dice the sweet potato(s), then use a food processor to mince them until they reach a rice-like consistency, creating a smooth base for the bread batter.
- Combine Ingredients: Add the eggs, coconut flour, coconut sugar, coconut oil, maple syrup, pumpkin pie spice, baking soda, and sea salt to the food processor with the sweet potatoes. Blend everything together until the mixture is smooth and fully combined.
- Prepare Baking Pan: Line a standard bread pan (approximately 4 1/2″ by 8 1/2″) with parchment paper to prevent sticking and make removing the bread easier after baking.
- Bake the Bread: Pour the batter into the prepared bread pan and bake in the preheated oven for about 90 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Once baked, remove the bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your paleo sweet potato pumpkin spice bread!
Notes
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- If you don’t have coconut sugar, brown sugar or maple sugar can be used as alternatives for similar flavor and sweetness.
- Make sure the sweet potatoes are finely minced as this helps the bread to have a better texture and consistency.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.
- This bread freezes well; wrap slices individually and thaw as needed for convenient breakfasts or snacks.
