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Cinnamon Pecan Sweet Potato Bread with Coconut Sugar Glaze

This spiced and nutty cinnamon pecan sweet potato bread is the perfect snack or breakfast accompaniment for fall, and  the coconut sugar glaze makes it extra special. This delicious bread is gluten and grain-free, dairy-free and refined sugar-free too.

Course Breakfast, Snack, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword cinnamon pecan bread, fall spice bread, sweet potato bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10


For the bread

  • 1 cup sweet potato puree, homemade or canned
  • 3 eggs, preferably pasture-raised
  • 1/4 cup grass-fed butter, ghee or coconut oil, melted
  • 1/4-1/3 cup pure maple syrup
  • 2 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup raw pecans, roughly chopped

For the glaze

  • 1/2 cup coconut sugar
  • 1 tsp arrowroot powder
  • 2 Tbsp unsweetened vanilla almond milk (I used Malk Organics, which has no weird stuff)
  • 1/4 cup raw pecans, roughly chopped


For the bread

  1. Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.
  2. In a large bowl, mix together all the wet ingredients. In a separate smaller bowl, mix together all the dry ingredients. Then, carefully whisk the dry ingredients into the wet. Then, fold in the pecans. Once mixed well, you will have a thick dough.

  3. Pour dough into the lined loaf pan and spread evenly with a spatula. Place in preheated oven and bake 50-60 minutes or until toothpick inserted in the center comes out clean.
  4. Once done, let cool in loaf pan for 10 minutes before removing. Then, place on a cooling rack to cool further. Let loaf cool completely before slicing and applying glaze (see below).

For the glaze

  1. Add coconut sugar and arrowroot to a high-speed blender. Blend 30-60 seconds, until you have a fine powder. Wait a minute before removing lid to allow contents to settle.

  2. In a medium-size mixing bowl, whisk together the powdered coconut sugar and almond milk. If desired, add more milk (small amounts at a time) until preferred consistency is reached. Once bread is cooled, pour or drizzle desired amount on top and garnish with extra pecans. Slice and serve or wait for the bread to soak up some of the glaze, and then enjoy. Either way is delicious! Feel free to apply more glaze once the bread soaks it up too. 

Recipe Notes

My favorite high-quality almond milk is fromĀ Malk Organics. It's the next best thing to homemade! They make other nut milk varieties as well.