This bread has the perfect texture and freshness of muffins with sweet potato to add a little extra moistness, all those lovely spices, and fat raisins laced through the whole thing. Slathered with tahini, or peanut butter, all melty and drippy and falling into every fresh crevice, this bread is the best a little warm out of the oven. But, trust me, it’s still awesome on day 2. Don’t ask me about day 3 though, because it didn’t last that long.

Sweet Potato Gingerbread [Vegan, Gluten-Free]





  • 1/3 cup quinoa flour
  • 1/2 cup brown rice flour
  • 3/4 cup oat flour
  • 1/2 tsp baking soda
  • 2 tbsp ground flax
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tbsp freshly ground ginger
  • 1 sweet potato, cooked
  • 1 banana
  • 2 tbsp molasses
  • 2 tbsp tahini
  • 3 tbsp date syrup
  • 3/4 cup almond milk
  • 1/2 cup raisins


  1. In a large bowl, stir together quinoa flour, brown rice flour, oat flour, baking soda, baking powder, ground flax, cinnamon and freshly grated ginger. Stir until combined and set aside.
  2. In a food processor, puree banana and sweet potato. Once smooth, add date syrup, tahini and molasses and pulse until everything is incorporated.
  3. Pour liquid mixture into flour mixture, add almond milk and stir to create a batter. Do not overmix.
  4. Fold in sultanas.
  5. Pour batter into a rectangle bread pan lined with parchment paper and bake in 350 degree Fahrenheit oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool on a rack, slice and serve, or store in an airtight container.