clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overheat photograph of sweet potato bread with nuts and seeds on top, set on white parchment paper.

Sweet Potato Bread

  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1¼ hours
  • Yield: 1 loaf (8 slices) 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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.



Grain and Seed Topping

  • 1 tablespoon pumpkin seeds 
  • 1 tablespoon sunflower seeds 
  • 1 tablespoon old-fashioned oats
  • 1 tablespoon turbinado sugar (or coconut sugar)
  • ½ teaspoon flaked sea salt


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.


  • 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

Recipe Card powered byTasty Recipes