I guarantee this Sweet Potato Bread recipe will become your new go-to quick bread. It’s flavorful, lightly sweetened, incredibly moist (but not gluey), and even healthy! Yes, you know me, this sweet potato bread is made with 100% whole-wheat flour—because if you can make something healthier without sacrificing flavor, why the heck not?!
So, what is sweet potato bread?
This sweet potato bread is a quick bread recipe. What does that mean exactly? Well a quick bread is a type of bread recipe that utilizes quick-acting leaveners, such as baking soda or baking powder. Using these quick-acting leaveners allows you to bake the bread immediately.
To put it another way, you don’t have to use yeast, which means you don’t have to wait for the dough to rise.
Also, most quick bread recipes (banana bread, zucchini, bread, etc.) are essentially cake. That’s why I like to put my “healthy-ish” spin on quick breads whenever I can. But that’s beside the point.
This sweet potato bread recipe has all the usual suspects of a quick bread; flour, eggs, sugar, oil, and milk. However, instead of mashed banana or shredded zucchini, this recipe utilizes puréed sweet potato.
The sweet potato adds natural sweetness, flavor and moisture to the bread, much like mashed banana or pumpkin purée would.
How to make sweet potato bread
Aside from whipping up a sweet potato purée (which is totally hands-off), nothing is out of the ordinary here. Follow the visual step-by-step guide below for perfect sweet potato bread!
- First, combine dry ingredients; set aside.
- Whisk together wet ingredients until smooth.
- Add wet ingredients to dry ingredients.
- Mix batter just until it starts to come together (there should still be pockets of flour).
- Fold in dried cranberries just until combined.
- Transfer batter to prepared baking pan; smooth top.
- Combine topping ingredients then sprinkle evenly over batter.
Sweet potato bread with whole wheat flour
It’s no secret that I love to makeover quick breads to be healthier. Because, as I said earlier, often times they are cake disguised as breakfast.
So how do you make a healthy banana, zucchini or sweet potato bread? First things first, you’ve got to swap out the nutrient-void all-purpose flour for something a little more wholesome, ehem, whole wheat flour.
For recipes that are more delicate, like a quick bread or cake, I like to use whole-wheat pastry flour. It’s lighter and finer than regular whole wheat flour and allows me to swap out the all-purpose flour completely without compromising on texture.
In addition to whole wheat flour, I always opt for olive oil over butter and make sure to use natural sweeteners like coconut sugar, honey or maple syrup.
Make this sweet potato bread vegan
SWAP THE BUTTERMILK FOR VEGAN BUTTERMILK.
HOW TO MAKE VEGAN BUTTERMILK:
- Combine ⅓ cup unsweetened almond or soy milk with 1 teaspoon white vinegar.
- Let the mixture rest for 5–10 minutes until curdled.
- Use as directed in the recipe.
SWAP THE EGG FOR A FLAX OR CHIA EGG.
HOW TO MAKE A FLAX OR CHIA EGG:
- Grind 2 tablespoons flax or chia seeds in a spice grinder.
- Combine ground flax or chia with ¼ cup + 2 tablespoons water and let rest 15 minutes in the refrigerator.
- Use as directed in the recipe.
Make sweet potato muffins
You can easily bake this sweet potato bread into muffins, here’s all you need to do:
- Heat oven to 400°F and line standard muffin tins with paper liners.
- Divide batter among muffin cups, sprinkle topping over batter.
- Bake muffins until golden brown and a toothpick inserted in the centers come out clean; 15–20 minutes.
- Let muffins cool in pan 5 minutes then transfer to wire rack to cool completely.
More Healthy Quick Breads You May Like…
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This sweet potato quick bread is flavorful, lightly sweetened, incredibly moist (but not gluey), and even healthy! It’s made with 100% whole-wheat flour, olive oil and is naturally sweetened.
- 1 ¾ cups whole wheat pastry flour (6 ¼ ounces;180 grams)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon dried ginger
- ¾ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 cup sweet potato purée
- 2 eggs
- ½ cup coconut sugar or regular cane sugar
- ⅓ cup buttermilk
- ⅓ cup olive oil
- 1 ½ teaspoons dried rosemary (optional), crumbled
- ½ cup dried cranberries
Grain and Seed Topping
Heat oven to 350°F.
Coat a 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides.
Whisk together flour, baking soda, baking powder, ginger, salt and nutmeg; set aside.
In a separate bowl, whisk together sweet potato purée, eggs, sugar, buttermilk, oil, and rosemary.
Add flour mixture to sweet potato mixture and mix just until combined; fold in cranberries.
Scrape batter into prepared pan and smooth top.
Combine pumpkin seeds, sunflower seeds, oats, turbinado sugar, and sea salt; sprinkle evenly over top of batter.
Bake bread until dark brown on top and a toothpick inserted in the center comes out clean, 55–65 minutes.
Let bread cool completely in pan set on a wire rack.
How to store sweet potato bread: store sweet potato bread at room temperature wrapped in foil or in a zipper-lock bag for up to 3 days.
How to make sweet potato purée: prick the surface of two medium sweet potatoes with a fork. Arrange on a foil-lined baking sheet and roast in the oven at 425-degrees for 50–60 minutes until a steak knife easily slides into potato. Let cool slightly, then peel and discard (or snack on!) skins. Transfer potato flesh to a food processor or blender and process until completely smooth.
Keywords: Sweet potato bread, healthy quick bread, whole wheat bread, quick bread