Breakfast Baking
Sweet Potato and Sage Quick Bread with Maple Glaze Recipe
Original recipe: 8 servings · Prep: 15 min · Cook: 50 min · Total: 65 min
By Beginnerbakes Editorial TeamPublished Apr 25, 2026 | Updated Jul 11, 2026
American
65 mins
Beginner-friendlyEasyStep By StepQuick
Sweet Potato and Sage Quick Bread with Maple Glaze Recipe with measured ingredients, 65-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.
Prep
15 min
Cook
50 min
Total
65 min
Servings
8
Difficulty
easy
Cuisine
American
Ingredients
Servings
8
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 teaspoons finely chopped fresh sage leaves
- 2 large eggs (or 2 flax eggs for vegan option: 2 tablespoons ground flaxseed + 6 tablespoons water, mixed and set aside for 5 minutes)
- 1/4 cup maple syrup (preferably pure)
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk or other dairy-free milk
- 1/4 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 teaspoons dairy-free milk, as needed to thin glaze
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
-
Roast or boil a medium sweet potato until very tender. Once cooled, peel and mash until smooth. Measure 1 cup for the recipe.
-
In a large bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, and chopped fresh sage.
-
In a separate bowl, whisk eggs (or prepared flax eggs). Add mashed sweet potato, maple syrup, oil, vanilla extract, and almond milk. Mix until smooth.
-
Pour wet ingredients into dry ingredients and gently fold with a spatula or wooden spoon until just combined. Avoid over-mixing to keep bread tender.
-
Transfer batter to the prepared loaf pan, smoothing the top.
-
Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Tent with foil last 10 minutes if browning too quickly.
-
Cool bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Prepare maple glaze by whisking powdered sugar, maple syrup, and 1 teaspoon dairy-free milk. Add additional milk by drops to reach drizzling consistency.
-
Drizzle glaze evenly over cooled bread. Allow to set before slicing and serving.
-
Store leftovers in an airtight container at room temperature up to 3 days or freeze sliced for up to 3 months.
Storage and Reheating
Store cooled loaf airtight at room temperature for up to 3 days, or freeze individual slices for up to 3 months.
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