Paleo, Gluten Free Sweet Potato and Date Loaf

I am so excited to share with you what I baked on the weekend. It was honestly – I cannot even explain – incredible. I ate the whole loaf. And yes, I said whole. I couldn’t even bring myself to share a sliver. I mean, I did cling-wrap a slice with every intention of saving it for the fiancé. The slice just …never made it to him (hehe).

So anyway. I found a recipe on Paleo Running Momma for savoury sweet potato bread (to see recipe click here) that looked so wholesome and dense that I literally couldn’t click past it. I was sold. Well, with one minor exception: it was the weekend and I was harboring some chronic sugar cravings. So – being the genius that I am – I added 1/2 a cup worth of pitted dates and switched out the coconut oil for grass-fed butter and I truly think I have created a masterpiece. It was crazy good. And – because I am a good person – I’m going to share my baby with you. You are all welcome.

  • 4 large eggs
  • ½ cup mashed hawaiian sweet potatoes
  • ½ cup of pitted dates
  • 5 tbsp grass-fed butter, melted and cooled to room temp
  • 1 tsp pure maple syrup
  • 1 tbsp raw apple cider vinegar
  • 1 cup + 5 tbsp blanched almond flour
  • 3 Tbsp organic coconut flour
  • ¼ cuptapioca flour
  • 1 tsp baking soda
  • ½ tsp plus a pinch of fine grain sea salt


  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 spatula
  • 1 8 x 4″ non-stick loaf pan
  • 1 small saucepan
  • 1 fork


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large mixing bowl whisk the eggs with the mashed hawaiian sweet potato until smooth. Whisk in the grass-fed butter, maple syrup and vinegar until combined.
  3. In a separate medium bowl, combine the almond meal, coconut, and tapioca flours, baking soda, and salt.
  4. Carefully mix the dry ingredients into the wet until just moistened.
  5. Slowly combine the dates into the batter and mix until evenly distributed.
  6. Transfer the batter with a spatula into the non-stick loaf pan, and bake in the preheated oven for 35 minutes.
  7. Allow the loaf to cool for about 10 minutes in the load pan, then transfer to a wire rack to cool for at least 1-2 hours before serving.

I cannot recommend this recipe enough. This paleo fruit loaf is not only hearty, moist and delicious but grain-free, gluten-free and made with natural sugars. For whoever tries this recipe, I would love to hear your thoughts!

Lots of love, Linda xo



    • OliveandClo
      March 30, 2017 / 5:21 am

      Ohhh. It was incredible! 😍 Highly recommend trying!

  1. March 31, 2017 / 4:44 am

    Hello love! I really enjoy your blog! Had to nominate you for the sunshine blogger award! check it out in my last post and spread the love! xxx, Olita

    • OliveandClo
      March 31, 2017 / 6:07 am

      Oh thank you so, so, so much Olita! 😍😍 and I most definitely will now. xo

      • March 31, 2017 / 6:56 am

        you’re welcome!! 😘😘😘

  2. April 1, 2017 / 11:17 pm

    Interesting! I never knew that Paleo bread existed. That said, I guess this recipe is worth exploring for non-Paleo eaters if only because it looks so cool 🙂

    • OliveandClo
      April 2, 2017 / 6:10 am

      Haha Moony! Yes – it is absolutely delicious. Although for non-paleo eaters, I would add a touch more maple syrup. Just to make the transition less .. startling! Send me a photo if you do try this recipe! 😀

    • OliveandClo
      April 3, 2017 / 2:35 pm

      Haha. Well please send me a photo of you do! 🙂

    • OliveandClo
      April 4, 2017 / 6:06 am

      Heheh Dee! I do 🤣🤣
      You must give it a try some time. It is delish!

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