The Ultimate Grain-Free Fall Comfort Treat
Fall baking has never been easier or more delicious than with this Sweet Potato Pumpkin Spice Paleo Bread! This nutrient-dense loaf combines the natural sweetness of roasted sweet potatoes with the cozy, warming notes of cinnamon, ginger, and cloves. It is the perfect healthy breakfast or afternoon snack to pair with your morning coffee. Best of all, it is entirely grain-free, gluten-free, and dairy-free, making it a fantastic allergen-friendly option for busy families. Whether you are meal prepping for the week or looking for a crowd-pleasing treat, this moist and flavorful bread will quickly become a seasonal favorite in your kitchen. Get ready to fill your home with the amazing scent of autumn spices! 🍂
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10 slices
📝 Ingredients List
- 1 cup mashed roasted sweet potato
- 1/2 cup pumpkin puree (canned or fresh)
- 3 large pasture-raised eggs
- 1/3 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon sea salt
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Whisk
- Silicone spatula
- 9×5 inch loaf pan
- Parchment paper
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line your loaf pan with parchment paper for easy removal.
- In a large bowl, whisk together the mashed sweet potato, pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla until smooth and well-combined. 🥣
- In a separate small bowl, whisk together the almond flour, coconut flour, baking soda, pumpkin pie spice, and sea salt.
- Gradually fold the dry ingredients into the wet mixture using your spatula until a thick, uniform batter forms. Ensure there are no dry pockets left at the bottom of the bowl.
- Pour the batter into your prepared loaf pan and smooth the top with your spatula.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy! ✨
💡 Pro Tips
- Storage: Keep the bread in an airtight container in the refrigerator for up to 5 days. It toasts beautifully!
- Moisture Control: Ensure your sweet potato is well-mashed to prevent large chunks, which helps maintain a uniform texture.
- Customization: If you enjoy extra texture, feel free to fold in 1/4 cup of chopped walnuts or pecans before baking.
Variations
- Chocolate Chip: Add 1/2 cup of dairy-free chocolate chips to the batter before pouring into the pan.
- Streusel Topping: Mix 2 tablespoons of almond flour with 1 tablespoon of coconut oil and a pinch of cinnamon to sprinkle on top before baking.
FAQ
Can I use a different flour? This recipe is specifically formulated for almond and coconut flour to achieve the right structure for Paleo baking. Substituting others may change the texture significantly.
Is this bread sweet? It has a natural, mild sweetness from the potatoes and syrup, but it is not an overly sugary dessert-style bread, making it perfect for breakfast.
Print
Sweet Potato Pumpkin Spice Paleo Bread
- Total Time: 70
- Yield: 10 slices 1x
- Diet: Paleo, Grain-Free, Gluten-Free, Dairy-Free
Description
Experience the ultimate fall comfort with this grain-free, dairy-free, and nutrient-dense Paleo bread. Combining roasted sweet potatoes with warm autumn spices like cinnamon and ginger, this moist loaf is the perfect healthy breakfast or snack. It is allergen-friendly, easy to prepare, and completely free of refined sugars, making it a wholesome treat for the entire family. Fill your home with the cozy, inviting aroma of seasonal spices with this crowd-pleasing, guilt-free recipe.
Ingredients
1 cup mashed roasted sweet potato
1/2 cup pumpkin puree
3 large pasture-raised eggs
1/3 cup melted coconut oil
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
In a large bowl, whisk together the mashed sweet potato, pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla until smooth.
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, pumpkin pie spice, and sea salt.
Gradually fold the dry ingredients into the wet mixture until a thick, uniform batter forms.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Keep the bread in an airtight container in the refrigerator for up to 5 days. Ensure your sweet potato is well-mashed to prevent large chunks and maintain a uniform texture. This bread toasts beautifully.
- Prep Time: 15
- Cook Time: 55
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg