Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 1 loaf

This extra-moist sweet potato bread is packed full of tart dried fruit and infused with warm pumpkin pie spices. A crunchy topping of pumpkin seeds adds a tasty contrasting texture to the rich, dense dough. Enjoy this heavenly loaf toasted or untoasted, plain or with a slather of creamy corn butter or your favorite vegan jam.


  • 12 oz. sweet potatoes, peeled and cut into 1-inch chunks
  • ½ cup unsweetened applesauce
  • 2 tablespoons flaxseed meal
  • 1 teaspoon pure vanilla extract
  • 1¾ cups white whole wheat flour
  • ½ cup pure cane sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon regular or sodium-free baking powder
  • ½ teaspoon sea salt
  • ½ cup dried fruit such as chopped apricots, cranberries, or raisins
  • 2 tablespoons raw pumpkin seeds (pepitas)


  1. Place potatoes in a medium saucepan with enough water to cover potatoes. Cover pan and cook over medium heat for 15 to 20 minutes, until tender. Drain well. Mash potatoes. Measure 1 cup mashed potatoes.
  2. Preheat oven to 350°F. In a bowl stir together the 1 cup mashed potatoes, the applesauce, flaxseed meal, vanilla, and ⅓ cup water. Let stand 5 minutes.
  3. In a large bowl whisk together the next five ingredients (through sea salt). Add sweet potato mixture to flour mixture; stir just until combined. Fold in dried fruit. Spoon batter into an 8x4-inch nonstick or silicone loaf pan. Top with pepitas.
  4. Bake 45 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove loaf from pan. Cool 30 minutes before slicing.

Comments (4)

(4.33 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Karen3 weeks ago
Do you want to report this comment as inappropriate?

Trying to get the wet ingredients folded into the dry was quite a chore. Way too dry so all that stirring made the bread tough. Taste is good but too embarrassed to take this to bread out to a dinner anywhere! I followed recipe exactly so I don’t know what I did wrong.

Robin Rossi4 months ago
Do you want to report this comment as inappropriate?

This bread is so deliciously moist and dense with just the right amount of sweetness. I used dried apricots, raisins and walnuts and will definitely be making this again and again. A great bread for holidays or any days-for breakfast, dessert or afternoon tea.

Amy10 months ago
Do you want to report this comment as inappropriate?

I was out of white whole wheat flour so I did sub all purpose to a good result. Love the crunch from the seeds. Bread was just sweet enough and the dried cranberries added some lovely tartness. Recommend!

Kristen12 months ago
Do you want to report this comment as inappropriate?

It came out nice and moist. Baked it for the full 55 minutes, added half cranberries, half raisins. I plan on eating it for breakfast, as well as dessert.

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.