Sweet Potato Bread – Gluten-Free, Milk-Free, Egg-Free

5 star Avg. rating 5 from 13 votes.

Recipe Information

# of Servings: 1 loaf
Recipe Created By: Megan Stone


1 box King Arthur Gluten-Free Bread Mix (contains yeast packet)
1 3/4 cups lukewarm milk alternative beverage
1/4 cup oil or butter *
3/4 cup sweet potato puree


Warm milk on stove.

Place milk, butter/oil, sweet potato puree, and yeast in stand-up mixer and mix well.

Add flour mixture one cup at a time and scrape the sides between each added cup.

Once all the flour has been added, beat at medium-high speed for 2 minutes.

Lightly grease loaf pan and add bread mixture to the pan.

Wet fingers and spread bread mixture evenly in loaf pan.

Pre-heat oven to 350 °F.

Keep bread mixture in a warm location to rise about 20-40 minutes, or until the bread rises to the top of the loaf pan.

Bake 50-60 minutes.

Remove from loaf pan and place on cooling rack.



I use grapeseed oil, but any oil or butter will work. *If you use butter, this recipe will not be free of milk. There are milk-free and soy-free margarines available.

I use So Delicious coconut beverage for the milk alternative.

The sweet potato puree replaces the 3 eggs called for in the recipe.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

0 Add to Favorites
0 Add to Favorites

Share it on your social network