I guarantee this Sweet Potato Bread recipe will become your new go-to quick bread. It’s flavorful, lightly sweetened, incredibly moist, and even healthy! It's made with 100% whole-wheat flour, naturally sweetened and made with heart-heathy olive oil.
What is Sweet Potato Bread
Sweet potato bread is a quick bread recipe that utilizes quick-acting leaveners, such as baking soda and baking powder. Using these quick-acting leaveners allows you to bake bread immediately. Think banana bread but instead of the banana we're using mashed sweet potatoes.
Watch How to Make Sweet Potato Bread
Ingredients in Sweet Potato Bread
Whole-Wheat Pastry 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 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
I prefer coconut sugar over refined sugars (white sugar and brown sugar) because it’s far less processed. Coconut sugar does have a lower glycemic index which means it’s metabolized slower in the body and causes a lower and slower rise in blood sugar levels. If you don't have coconut sugar, you can also use granulated sugar.
I prefer to use extra-virgin olive oil instead of vegetable oil. Not only is olive oil more flavorful, but it's far healthier than canola or veg oil.
Buttermilk is important for keeping this bread nice and moist and also activates the baking soda.
This recipe uses pureed sweet potato (you'll need to roast and mash a tater prior to making this recipe). The sweet potato adds natural sweetness, flavor and moisture to the bread, much like mashed banana or pumpkin purée would.
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. I also add dried rosemary for a flavor surprise.
These are optional, but I like the pop of sweet-tart flavor they add.
I like to add a sweet and salty crunchy topping to this bread. It's totally optional but makes the bread in my opinion. 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 & 2: Preheat oven to 350 ºF (177ºC). Combine dry ingredients. In a separate bowl combine wet ingredients.
Step 3: Add wet ingredients to dry ingredients and mix just until it starts to come together. There should still be pockets of dry flour.
Step 4: fold in dried cranberries just until combined.
Step 5: Transfer batter to prepared baking pan and smooth top. Sprinkle topping evenly over batter.
Step 6: bake until golden brown and a toothpick inserted in the center comes out clean.
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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 (click for recipe)
- 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 (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.
Storage: store sweet potato bread at room temperature wrapped in foil or in a zipper-lock bag for up to 3 days. For longer storage, pop the bread in the refrigerator.
Bake into muffins: Heat oven to 400°F and line standard muffin tin 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.
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 at 425ºF (218ºC) for 50–60 minutes until a knife easily slides into potato. Let cool slightly, then peel and discard skins. Transfer potato flesh to a food processor or blender and process until completely smooth.
DAIRY FREE: Swap the buttermilk for vegan buttermilk. 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.
EGG-FREE/VEGAN: Use vegan buttermilk noted above and swap the egg for a chia for flax egg. To make a chia or flax 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.
- Serving Size: 1 slice
- Calories: 269
- Sugar: 14g
- Sodium: 362mg
- Fat: 10g
- Saturated Fat: 1.7g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 41mg
Keywords: Sweet potato bread, healthy quick bread, whole wheat bread, quick bread
This recipe and article were originally published on October 16th 2019.