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sweet potato bread sliced and fanned out on a wood board

Healthy Sweet Potato Bread

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

Description

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.


Ingredients

Scale

Grain and Seed Topping


Instructions

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.



Notes

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.


Nutrition

  • 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

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