Sweet potato bread is a moist, dense, perfectly sweet, and spiced quick bread that is perfect for autumn breakfasts or on a holiday table. This warmly spiced old-fashioned sweet potato bread recipe is actually delicious all year round as a delicious and nutritious snack!
I love cooking with sweet potatoes. They are this amazing root vegetable that is bright orange in color and just a little bit sweet, making them versatile in both sweet and savory recipes. Sweet potatoes are very similar to pumpkin, making them a great match for warm spices. Because they are sweeter and denser than pumpkin, sweet potatoes arethe perfect choice for this bread recipe.
Today we’re making a sweet potato bread that is on the sweet side, although not overly sweet. Plus, we’re adding warm fall spices and chopped nuts to make it a nutritious, comforting treat.
Healthy Sweet Potato Bread {gluten Free, Sugar Free, Oil Free, Vegan Option}
I like to enjoy quick breads like this one, Banana Bread, or Zucchini Bread in the morning as a light and satisfying breakfast. A slice of this sweet potato bread would also be amazing in the afternoon with a cup of tea or coffee. My Thanksgiving and Christmas tablesusually have some sort of sweet bread on the table too, and this sweet potato bread recipe certainly has a place there.
Do Not Overmix! It’s very important that you mix the batter just the right amount. Stir the wet ingredients into the dry ingredients with long, slow strokes, using as few of them as possible.
Yes, this recipe makes delicious muffins or mini loaves. Adjust the baking time and bake for 20-25 minutes or until a toothpick comes out clean from the center of a muffin.
Day 3: Clean Eating Recipes
Maple syrup actually tastes amazing with sweet potatoes! I haven’t tested it personally, but if I was going to, I’d use ¼ cup of maple syrup in place of the same amount of white sugar for added flavor but the same amount of sweetness.
I haven’t tried it, but I think it would work really well. Pumpkin and sweet potato are generally interchangeable in baked good recipes. Try canned pumpkin, or make your own pumpkin puree.
I think the definition of healthy depends on your own personal dietary needs. I do believe that this recipe is nutritious with the addition of sweet potato and nuts, but it is a quick bread made with flour and sugar, so healthy is relative!
Sweet Potato Biscuits
You are going to love making and eating this delicious sweet potato bread recipe! Make sure to pin it so you’ll have it for later.
Did you make this? Be sure to leave a review below and tag me on Facebook , Instagram , or Pinterest !
Sweet potato bread is a moist, dense, perfectly sweet and spiced quick bread that is perfect for autumn breakfasts, afternoon tea, or on a holiday table.
Savory Sweet Potato Pan Bread With Sun Dried Tomatoes [paleo + Gluten Free] • Healthy Helper
Calories: 289 kcal , Carbohydrates: 39 g , Protein: 4 g , Fat: 14 g , Saturated Fat: 8 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 31 mg , Sodium: 166 mg , Potassium: 181 mg , Fiber: 2 g , Sugar: 20 g , Vitamin A: 4786 IU , Vitamin C: 5 mg , Calcium: 29 mg , Iron: 1 mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.We guarantee this Sweet Potato Bread recipe will become your new go-to quick bread. It’s flavorful, lightly sweetened, incredibly moist, and healthy! Our recipe is made with 100% whole-wheat flour, naturally sweetened and made with heart-heathy olive oil. The incredible thing is you’d never know it!
For recipes that are more delicate, like a quick bread or cake, we like to use whole-wheat pastry flour. It’s lighter and finer than regular whole-wheat flour and makes for an easy swap with all-purpose flour.
Easy And Delicious Sweet Potato Bread
We prefer coconut sugar over refined sugars (white sugar and brown sugar) because it’s less processed and has a lower glycemic index which means it’s metabolized slower in the body and causes a lower and slower rise in blood sugar levels. It also adds more flavor than white or packed brown sugar would. However, if you don’t have coconut sugar, you can also use granulated sugar.
We like the bold flavor that extra-virgin olive oil adds to baked goods. If you don’t want to use olive oil, you can use vegetable oil.
This recipe uses roasted and pureed sweet potato. The sweet potato adds natural sweetness, flavor and moisture to the bread, much like mashed banana or pumpkin purée would.
Banana Sweet Potato Bread (gf)
Dried ginger, salt and nutmeg are the perfect mix of spices for this bread, but feel free to add your favorite warm spies like cinnamon, allspice and/or cloves. We also add dried rosemary for a flavorful surprise.
Finish the bread with a sweet and salty crunchy topping that makes it even more delectable. The topping is made with raw pepitas (pumpkin seeds), raw sunflower seeds, oats, turbinado sugar and flaky sea salt.
Aside from whipping up a sweet potato purée (which is totally hands-off), nothing is out of the ordinary here. Follow the visual step-by-step guide below for perfect sweet potato bread!
How To Make Sweet Potato Toast (step By Step)
Transfer the batter to a loaf pan lined with parchment and smooth top. Sprinkle topping evenly over batter. Bake until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool completely in the pan on a wire rack.
Store this bread at room temperature wrapped tightly in foil for up to 2 days. Any longer and we recommend storing it in the refrigerator tightly wrapped in both plastic and foil.
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Reheat slices of bread in a toaster oven or under the broiler in your oven. You can also give them a quick pan-fry in a nonstick skillet with a pat of butter.
Chocolate Stuffed Sweet Potato Recipe
For even longer storage can and freeze sweet potato bread. The bread will become slightly dry and won’t be as flavorful, but it is an option. To freeze this bread, wrap it tightly in plastic wrap followed by foil and finally place it in a large plastic bag. Sweet potato bread can be frozen for up to 6 months. When you’re ready to eat the bread remove it from the freezer and allow it to thaw at room temperature for a few hours.
We haven’t tested this, but it should work fine. All-purpose flour weighs more by volume than whole-wheat pastry flour, so if you use all-purpose flour we recommend decreasing the amount of flour to 1 ½ cups. Let us know how it goes in the comments below!
We haven’t tested this recipe with a gluten-free flour blend, so we can’t guarantee it will work. But your best bet will be to try baking this with our favorite gluten-free flour blend. If you try it, let us know!
These Clean Eating Taco Stuffed Sweet Potatoes Are The Best!
Toasted and chopped pecans, walnuts or pistachios are a great addition to this bread. We haven’t test this, but white chocolate chips or dark chocolate chunks would also be delicious.
We haven’t tested this, but we don’t see why not. Roast and purée the purple sweet potato just as you would with a regular sweet potato.
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.
Grandma's Sweet Potato Bread With Pecans
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.
Protein Sweet Potato Bread
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: 1 slice Calories: 269 kcal Carbohydrates: 38 g Protein: 5 g Fat: 10 g Saturated Fat: 1.7 g Cholesterol: 41 mg Sodium: 362 mg Fiber: 4 g Sugar: 14 g
Sweet Potato Bread Recipe (easy & Moist)
Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine
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