Mashed sweet potato and a good dose of maple syrup give this loaf its deep color and natural sweetness, while cinnamon, ginger, and nutmeg keep every slice warm and cozy. A flax-and-water gel does the binding work here, so the crumb stays moist and tender without any eggs in sight. Folding in chopped walnuts or pecans adds a welcome crunch against the soft, spiced interior, and a slow bake gets the top deeply golden while keeping the center soft. It rises into a tall, bakery-style loaf that slices cleanly once fully cooled, making it easy to portion for snacking or gifting. This one is a genuinely solid pick for a gluten free kitchen, no hedging required.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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