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