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  • 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.

Sweet Potato Bread on a white marble plate that says "share" in gold letters


  • 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 (2)

(5 from 1 votes)
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Amy6 months ago
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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!

Kristen8 months ago
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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

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. Nancy 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.

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