Name: Sweet Potato Bread
Prep time: 20 min
Total time: 1 h 50 min
Ingredients: 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)

Prep-time: 20 minutes / Ready In: 1 hour 50 minutes
Makes 1 loaf
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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.

By Nancy Macklin, RDN, Dec 3, 2021

Ingredients

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)

Instructions

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.
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.
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.
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.

tags:

bread

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8 Comments

Comments (8)

(4.2 from 5 votes)

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Poorni4 months ago

Dense & moist. Added cranberries & currants. I had purple hawaiin sweet potato. The dough was so dry to mix in. 1/3 cup water could have been included in ingredients list. Thought will take to my friend but decided i will not after baking.

Vicky7 months ago

We used 1 cup of mashed baked Japanese Red Sweet Potato.
Bake sweet potatoes low and slow to get the best flavor.
Wrap potatoes in parchment paper and place in a dutch oven.
Do NOT pierce the skin ever! Bake at 250 degrees for 3 hours.
You can find Japanese Red Sweet Potatoes in most Asian markets.

Janine7 months ago

Could I use gluten free flour instead of wholewheat white flour?

Forks Over Knives7 months ago

Hi Janine,
Yes you can, but to keep it whole grain try teff flour and let us know how it turns out! Here’s a guide to whole grain flours that covers all GF options and what works best for different kinds of recipes: https://www.forksoverknives.com/how-tos/types-whole-grain-flour-guide-whole-wheat-flours/

Karen10 months ago

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 Rossi1 year ago

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.

Amy2 years ago

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!

Kristen2 years ago

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.

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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.

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