We guarantee this Sweet Potato Bread recipe will become your new go-to quick bread. It’s flavorful, lightly sweetened, incredibly moist, and healthy! Our recipe is made with 100% whole-wheat flour, naturally sweetened and made with heart-heathy olive oil. The incredible thing is you’d never know it!
Table of Contents
- Ingredients in Sweet Potato Bread
- Whole-Wheat Pastry Flour
- Baking Soda & Baking Powder
- Coconut Sugar or Granulated Sugar
- Olive Oil
- Sweet Potato
- Dried Cranberries
- Optional Topping
- How to Make Sweet Potato Bread
- Step 1: Combine Dry Ingredients
- Step 2: Combine the Wet Ingredients
- Step 3: Mix Up the Batter
- Step 4: Bake the Bread
- Tips for Making the Best Sweet Potato bread
- Storage & Reheating
- More Quick Breads to Try
- Watch How to Make It
- Healthy Sweet Potato Bread Recipe
Ingredients in Sweet Potato Bread
Whole-Wheat Pastry Flour
For recipes that are more delicate, like a quick bread or cake, we like to use whole-wheat pastry flour. It’s lighter and finer than regular whole-wheat flour and makes for an easy swap with all-purpose flour.
Baking Soda & Baking Powder
The combination of these two leaveners is important for giving the bread lift and keeping it light.
Coconut Sugar or Granulated Sugar
We prefer coconut sugar over refined sugars (white sugar and brown sugar) because it’s less processed and has a lower glycemic index which means it’s metabolized slower in the body and causes a lower and slower rise in blood sugar levels. It also adds more flavor than white or packed brown sugar would. However, if you don’t have coconut sugar, you can also use granulated sugar.
We like the bold flavor that extra-virgin olive oil adds to baked goods. If you don’t want to use olive oil, you can use vegetable oil.
Buttermilk is important for keeping this bread nice and moist and also activates the baking soda.
Make sure you’re using large eggs (should measure about ¼ cup each or 50 grams).
Dried ginger, salt and nutmeg are the perfect mix of spices for this bread, but feel free to add your favorite warm spies like cinnamon, allspice and/or cloves. We also add dried rosemary for a flavorful surprise.
These are optional, but we like the pop of sweet-tart flavor they add.
Finish the bread with a sweet and salty crunchy topping that makes it even more delectable. The topping is made with raw pepitas (pumpkin seeds), raw sunflower seeds, oats, turbinado sugar and flaky sea salt.
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!
Step 1: Combine Dry Ingredients
Preheat your oven to 350ºF (177ºC). Combine the flour, baking powder, baking soda and spices.
Step 2: Combine the Wet Ingredients
In a separate bowl, combine the sweet potato, eggs, sugar, buttermilk, and oil.
Step 3: Mix Up the Batter
Add the wet ingredients to the dry ingredients and mix just until it starts to come together. There should still be pockets of dry flour. Fold in the cranberries just until combined.
Step 4: Bake the Bread
Transfer the batter to a loaf pan lined with parchment and smooth top. Sprinkle topping evenly over batter. Bake until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool completely in the pan on a wire rack.
Tips for Making the Best Sweet Potato bread
- Be sure to roast the sweet potatoes instead of boiling. Roasting concentrates their flavor and removes excess moisture. If the sweet potatoes are boiler their flavor will become diluted and you risk throwing off the dry-to-wet ingredient ratio.
- Keep an eye on the bread as it bakes. You don’t want to over-bake it! Bake until the top is nicely browned and just until a toothpick or skewer comes out clean. Use the bake time in the recipe as a guide—not a rule. All ovens are slightly different in temperature, so check the bread often in the last bit of time.
Storage & Reheating
Store this bread at room temperature wrapped tightly in foil for up to 2 days. Any longer and we recommend storing it in the refrigerator tightly wrapped in both plastic and foil.
Reheat slices of bread in a toaster oven or under the broiler in your oven. You can also give them a quick pan-fry in a nonstick skillet with a pat of butter.
For even longer storage can and freeze sweet potato bread. The bread will become slightly dry and won’t be as flavorful, but it is an option. To freeze this bread, wrap it tightly in plastic wrap followed by foil and finally place it in a large plastic bag. Sweet potato bread can be frozen for up to 6 months. When you’re ready to eat the bread remove it from the freezer and allow it to thaw at room temperature for a few hours.
We haven’t tested this, but it should work fine. All-purpose flour weighs more by volume than whole-wheat pastry flour, so if you use all-purpose flour we recommend decreasing the amount of flour to 1 ½ cups. Let us know how it goes in the comments below!
We haven’t tested this recipe with a gluten-free flour blend, so we can’t guarantee it will work. But your best bet will be to try baking this with our favorite gluten-free flour blend. If you try it, let us know!
Toasted and chopped pecans, walnuts or pistachios are a great addition to this bread. We haven’t test this, but white chocolate chips or dark chocolate chunks would also be delicious.
We haven’t tested this, but we don’t see why not. Roast and purée the purple sweet potato just as you would with a regular sweet potato.
More Quick Breads to Try
- Our Olive Oil Banana Bread is the best healthy banana bread you will find! It’s loaded with flavor, moist and perfectly sweet.
- For a summery quick bread, try our Healthy Lemon Blueberry Bread.
- This Browned Butter Carrot Bread is a reader favorite. It’s deeply rich thanks to browned butter and somewhat reminiscent of a carrot cake.
- Use up all that summer zucchini in this Lemony Zucchini Bread.
Watch How to Make It
Healthy Sweet Potato Bread
- 1 ¾ cups (180g) whole-wheat pastry flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon dried ginger
- ¾ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 1 cup sweet potato purée (click for recipe)
- 2 large 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
- 1 tablespoon raw unsalted pumpkin seeds
- 1 tablespoon raw unsalted sunflower seeds
- 1 tablespoon old-fashioned oats
- 1 tablespoon turbinado sugar or coconut sugar
- ½ teaspoon flaky sea salt
- Heat oven to 350°F (177ºC) with rack set in middle position.
- 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 seeds, oats, turbinado sugar, and sea salt; sprinkle evenly over 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.
This recipe and article were originally published on October 16th 2019.