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Healthy Sweet Potato Bread

Print Recipe
4.50 from 22 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 1 loaf (8 slices)
Category Breakfast
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.


  • 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
  • cup buttermilk
  • 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. 
    flour and spices in a mixing bowl with a whisk set in it
  • In a separate bowl, whisk together sweet potato purée, eggs, sugar, buttermilk, oil, and rosemary. 
    sweet potato puree in a bowl with a whisk set in it
  • Add flour mixture to sweet potato mixture and mix just until combined; fold in cranberries. 
    quick bread batter in a bowl with a rubber spatula
  • Scrape batter into prepared pan and smooth top. 
    quick bread batter in a loaf pan lined with parchment paper
  • Combine seeds, oats, turbinado sugar, and sea salt; sprinkle evenly over batter. 
    quick bread batter in a loaf pan lined with parchment paper
  • Bake bread until dark brown on top and a toothpick inserted in the center comes out clean,  55–65 minutes.
    Sweet potato bread_for web-2
  • 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 2 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: 1sliceCalories: 269kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 1.7gCholesterol: 41mgSodium: 362mgFiber: 4gSugar: 14g
Keywords healthy quick bread, quick bread, Sweet potato bread, whole wheat bread
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