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Healthy Sweet Potato Bread

Print Recipe
4.54 from 13 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Yield 1 loaf (8 slices)
Category Breakfast
Cuisine American
Author Lauren Grant


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 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. 
  • 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: 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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