Sweet Potato Cranberry Quick Bread

Sweet Potato Cranberry Quick Bread
Sweet Potato Cranberry Quick Bread

Maybe you haven’t noticed, but I love quick bread recipes. Over the last few months I have shared quite a few of my favorite quick bread recipes like black sesame-pear tea bread,  fig chai tea bread  pumpkin loaf , and banana date bread here on B&B, but I think that this one may actually top all of those. I must admit that the craving for some type of sweet quick bread struck the other night during a hysterical, emoji filled, text-a-thon with Beth and Gina. Beth was baking the most adorable little gluten free coconut pumpkin mini-loaves studded with cocoa nibs during our little text fest and sending pictures for us to drool over which made me very hungry. So naturally the next morning I felt deprived at my own home with the absence of quick bread to stuff my face with.  So, I rustled up some ingredients and made a new fall inspired quick bread of my own. Who knows…maybe Beth will share a mini-loaf with me and I will share some of mine with her…it could shape up to be a pretty tasty day around here! 

Sweet Potato Cranberry Quick Bread
Sweet Potato Cranberry Quick Bread

 Do you have a favorite quick bread recipe? I would love to know what types of flavors you like to work with the most when making quick breads.


Sweet Potato Cranberry Quick Bread (Gluten Free)

  • Author: Beard And Bonnet
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 10 1x


  • 2 cups gluten free all purpose flour + 2 tablespoons for prepping the pan
  • 3/4 cup organic granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup dried cranberries
  • 1 cup unsweetened coconut milk
  • 2 large farm fresh eggs, at room temperature
  • 1 teaspoon gluten free vanilla extract
  • 1 cup mashed sweet potato
  • 1/2 cup unsalted butter, melted and cooled + 1 tablespoon for prepping the pan
  • 2 tablespoons turbinado sugar


  1. Preheat the oven to 350°F with a rack positioned in the bottom third of the oven. Grease and flour a loaf pan (9 x 5-inch) with a tablespoon of butter and 2 tablespoons of flour. Ensuring that the bottom and the sides of the pan are all coated. Tap out any excess flour.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix with a whisk until well combined. Stir in the cranberries and set aside.
  3. In a separate medium sized bowl combine the coconut milk, eggs, vanilla, and sweet potato. Beat with a whisk until combined. Pour the wet ingredients over the dry ingredients. Add the melted, cooled butter and fold the batter gently with a spatula until all of the wet ingredients and butter are completely combined with the dry.
  4. Pour the batter into the prepared pan and spread evenly. Sprinkle the turbinado sugar over the top of the loaf cake.
  5. Bake, rotating halfway through, until the top is golden and a toothpick inserted into the center comes out clean, about 50 minutes.
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Sweet Potato Cranberry Quick Bread
Sweet Potato Cranberry Quick Bread

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  1. Alene December 22, 2019 at 2:16 pm

    Do you think I could use fresh cranberries? I have so many left from Thanksgiving, and I would love to use them in something gluten free. Thank you!n

    1. thismess January 8, 2020 at 1:49 pm

      I think it would be totally fine to use fresh!

  2. Ali December 11, 2013 at 3:13 pm

    I’m new to gluten-free baking and was thinking about making 2 loaves of this, one gf and one not. Can gf flour be subbed out with regular flour in any recipe?

    Your blog is amazing. I can’t tell you how much I look forward to your recipes popping up in my inbox!

    1. Meg December 11, 2013 at 7:02 pm

      Hi Ali, thank you so very much! I used Better Batter all purpose gluten free flour in this recipe so you should be able to substitute cup for cup. Not all gluten free flours work this way though, like I definitley wouldn’t recommend a cup for cup substitution of coconut flour. A while back I posted The Beginner’s Guide to Gluten Free Flours, it may be a post that you want to check out. Let me know how it turns out!

  3. Nicole November 16, 2013 at 10:04 pm

    I made a slight variation of this bread this morning and it’s really good! I loved the peachy-orange color of the batter and how the little flecks of sweet potato show up in the sliced bread. We’ve been enjoying it with lots of butter. 🙂

    1. Meg November 17, 2013 at 8:40 am

      Hooray Nicole! I am so glad that you are enjoying it, isn’t that orange hue gorgeous?!

  4. Heidi November 16, 2013 at 11:14 am

    Do you think that we could use rice milk instead of almond milk? My son has many food allergies, and I would really love to make this for him! He hasn’t had bread in many months!

    1. Meg November 17, 2013 at 8:41 am

      Absolutely Heidi, you can swap out the milk. I don’t think that it would change the flavor much at all. I hope he enjoys it!

  5. Shania November 8, 2013 at 12:53 pm

    Would a vegan egg substitute work in place of the egg in this recipe? This looks amazing, and I would love to try it!

    1. Meg November 8, 2013 at 5:44 pm

      I think it should work just fine:)

  6. Beth @ Tasty Yummies November 8, 2013 at 11:45 am

    Um this is sooo beautiful Meg!! Thanks for linking up to my mini-loaves. I am glad they inspired you to make this beautiful creation! Yum, I cannot wait to try this!

    1. Meg November 8, 2013 at 5:45 pm

      Thanks Beth! I am so excited about trying your little loaves I can hardly stand it:)

  7. Maria Tadic November 8, 2013 at 10:36 am

    This looks great – I love the orange color with the jeweled berries throughout! I bet this is delicious toasted!

    1. Meg November 8, 2013 at 5:45 pm

      Thanks Maria!


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