Paleo Sweet Potato Gingerbread (Nut-Free, Gluten-Free, Diary-free)

My cravings have always been weird. I want cold stuff in the winter and warm stuff in the summer. Luckily, I have no food rules in this house so I can make soup in the summer and ice cream in the winter. And I can also make gingerbread in the spring 😄

Don’t ask me why I decided to make this now, but the idea of sweet potato bread popped into my head and making a gingerbread variety seemed like the way to go. This bread turned out SO GOOD! It’s moist (sorry, but what other word are you supposed to use?!), you get some veggies in, and it just tastes so delicious. I hope you enjoy it as much as I do.

This recipe does contain eggs so it is not completely AIP, but there are no nuts (tiger nuts are a tuber) or dairy and it utilizes all paleo approved flours/is completely grain free. The sweet potato itself lends to the sweetness of this gingerbread, but we have the classic gingerbread flavors as well.

Paleo Sweet Potato Gingerbread

Makes 1 loaf


-1 cup of tiger nut flour

-1/2 cup cassava flour

-1/4 cup tapioca starch

-2 tbs. coconut flour

-1/2 tsp. baking soda

-1 tsp. baking powder

-1/4 tsp. salt

-1 tsp. pumpkin pie spice (you can use 2 tsp if you love a punch of spice)

-1 tsp. ground ginger

-1 cup of cooked and mashed sweet potato

-2 eggs

-1/4 cup molasses

-1/4 cup maple syrup

-1/4 cup milk of choice

-1 tsp. vanilla extract

-1/4 cup melted coconut oil, cooled

Preheat oven to 350 F. Line a loaf pan with parchment paper and set aside.

Whisk all dry ingredients together in a small bowl and set aside.

Beat the sweet potato and egg in a large bowl until smooth. Add the remaining wet ingredients and beat until smooth and combined. If your coconut oil is not completely cooled, beat all wet ingredients together except for the coconut oil, then add it in at the end of beating the wet ingredients.

Add the dry ingredients to the wet and beat until just combined. The batter should be fairly thick,

Pour or scoop the batter into the lined loaf pan and use a spatula to smooth out the top.

Bake for 45-50 minutes or until a toothpick comes out clean and top springs to the touch. Let cool for 10 minutes in the loaf pan before removing to finish cooling on a wire rack (grab the edges of the parchment paper to lift the loaf and transfer it).

Cool completely before slicing. Then top with whipped cream, ice cream, slather with coconut oil, or eat plain!

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