Sweet Potato Cranberry Quick Bread (Gluten Free)


  • 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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