Description
This Jam-Swirled Sweet Potato Bread is a moist, flavorful gluten-free loaf that perfectly bridges the gap between breakfast and dessert. Earthy sweet potato puree provides a tender crumb, while a ribbon of tart jam adds a beautiful pop of color and sweetness. It’s a comforting bake that stays soft for days.
Ingredients
— Wet Ingredients —
¾ cup (6 oz) sweet potato puree (canned or homemade)
2 large eggs, room temperature
¾ cup granulated sugar
3 tablespoons maple syrup
⅓ cup grapeseed oil (or canola/vegetable oil)
3 oz (6 tablespoons) water
1 teaspoon pure vanilla extract
— Dry Ingredients —
1 ½ cups gluten-free all-purpose flour blend (Cup4Cup or similar)
½ teaspoon ground cinnamon
¼ teaspoon plus ⅛ teaspoon baking powder
Scant ¼ teaspoon baking soda
½ teaspoon salt
— The Swirl —
3 ½ to 4 oz jam of your choice (cranberry, pomegranate, or raspberry work best)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously and line the bottom with a strip of parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sweet potato puree, maple syrup, sugar, eggs, salt, vanilla extract, cinnamon, and oil until smooth and well combined.
3. Add the gluten-free flour, baking powder, and baking soda to the wet mixture. Whisk gently until just combined and no streaks of flour remain.
4. Stir in the water until the batter is smooth. (The batter may be slightly thinner than standard quick bread batter; this is normal).
5. Pour about half of the batter into the prepared loaf pan, spreading it out to cover the bottom.
6. Stir your jam to loosen it up, then drizzle or spoon it evenly over the bottom layer of batter. You can swirl it slightly with a knife if desired, but a simple layer works well too.
7. Top with the remaining batter, smoothing it over the jam layer gently.
8. Bake for 55 to 65 minutes. Gluten-free flours often take longer to hydrate and bake through than wheat flour. The bread is done when the top is golden brown and a skewer inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely before slicing.
Notes
Flour Note: If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients. If using a blend like Bob’s Red Mill without binders, you may want to add a flax egg (1 tbsp flax meal + 3 tbsp water) to help structure.
Sweet Potato Puree: You can roast a sweet potato and mash it, or use plain canned sweet potato puree (not yam pie filling).
Jam Selection: A tart jam provides the best contrast to the sweet, earthy bread. Cranberry, raspberry, or blackberry are delicious choices.
Storage: Wrap tightly and store at room temperature for 3 days, or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 22
- Sodium: 190
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 3
- Cholesterol: 35