Packed with flavor and nutrition, this soft and moist sweet potato bread is sure to be a hit with the whole family.
Healthy Sweet Potato Bread
Sweet potato takes the place of the fat in this simple recipe, adding sweetness and moisture without all the extra calories and sugar.
Enjoy it as a Fall-favorite breakfast or a healthy snack; and leftovers freeze well so it’s great for meal prep.
The recipe can be vegan, gluten free, nut free, egg free, dairy free, low fat, and oil free… yet it’s so rich and delicious that no one ever believes it could possibly be so healthy!
Also try this Chocolate Banana Bread
Sweet Potato Loaf Ingredients
This quick bread is super easy to make, with no yeast required.
Instead of pumpkin, you’re using sweet potato puree, which you can either buy at the store or make from scratch by roasting regular or Japanese sweet potatoes or yams and then blending or simply mashing very well.
(Here’s the best way How To Cook Sweet Potatoes)
We’ve tested the bread successfully with spelt, oat, and white (all purpose) flour. If you experiment with a different flour at your own risk, such as whole wheat or gluten free, be sure to report back with results.
For a paleo sweet potato bread without flour, we found that using almond meal yields a loaf that tastes great but doesn’t look very pretty.
Trending right now: Healthy Chocolate Pudding
Everyone always talks about pumpkin in the autumn, but this sweet potato recipe – full of homemade cinnamon goodness – might make you forget about pumpkin completely.
If you want to vary the flavor of the vegan sweet potato bread, feel free to add a few drops of maple extract or stir in a handful of shredded coconut, crushed walnuts, or chocolate chips, and banana can be substituted for some of the sweet potato if desired.
How To Make The Recipe
Start by combining all of the liquid ingredients in a mixing bowl. If time permits, it’s best to let this sit for around 10 minutes. Preheat your oven to 350 degrees Fahrenheit. Stir all remaining ingredients into the bowl until just evenly incorporated (don’t over-mix).
Smooth the batter into a 9×5 loaf pan that has been greased or lined with parchment paper. Bake on the center oven rack for 45 minutes or until a toothpick inserted into the center of the bread comes out mostly clean.
Leftover sweet potato bread can be stored loosely covered on the counter, and the taste and texture are even better the next day. For freshness, it’s best to refrigerate or slice and freeze leftovers after a day or two.
Above – watch the video of how to make sweet potato bread
The recipe was adapted from my Pumpkin Cupcakes and from this Vegan Lemon Bread.
Sweet Potato Bread
Ingredients
- 1 cup sweet potato puree
- 1 cup water or milk of choice
- 6 tbsp oil, additional sweet potato, or mashed banana
- 2 tbsp white or cider vinegar
- optional 1 tbsp pure vanilla extract
- 2 cups spelt, white, or oat flour (for low carb, try this Almond Flour Banana Bread)
- 1 cup sugar, unrefined if desired
- optional 1 1/2 tbsp cinnamon
- 1 tsp each: baking soda, baking powder, and salt
- optional 1/2 cup chocolate chips
Instructions
- Combine liquid ingredients. Let sit 10 minutes. Preheat oven to 350 F. Stir in remaining ingredients, then smooth into a greased or lined 9×5 loaf pan. Bake on the center rack 45 minutes or until a toothpick inserted into the center comes out mostly clean. Leftovers can be stored loosely covered on the counter (it tastes even better the next day!). After a day or two, it's best to refrigerate or freeze.View Nutrition Facts
Notes
Have you made this recipe?
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Ollie says
Replace the milk/water and vinegar with buttermilk.
Casey says
This was delicious! A great way to use up leftover sweet potatoes or in my case sweet potato casserole. Another home run Katie!!!! Thank you for the great idea.
CCK Media Team says
Thank you for trying it 🙂
Adrienne Muller Goldstein says
My DH made this recipe for me and he used banana instead of oil. It just never seemed to really cook in the middle! But it was still delicious. Like a crispy bread on the outside and a pudding on the inside. Is this how it is supposed to be?
Samantha Schulz says
I don’t usually leave reviews on recipes because I don’t follow them, but I made this using whole wheat flour and 3/4 cup honey instead of 1 cup sugar and topped it with 1/2 cup chopped pecans plus a sprinkle of turbanado sugar and it was delicious.
CCK Media Team says
❤❤😊
Natalie says
I made this last night and it is delicious, it has a brownie like consistency when you add the chocolate chips! We will be making this monthly.
Olivia says
Delicious!! I substituted the sugar for roughly 2\3 cups of honey and it turned out amazing!! If you use honey or maple syrup I would suggest only adding in 3\4 cups of water\milk. I also added ground ginger and nutmeg in addition to the cinnamon. So yummy!!! ❤️❤️❤️
( The bread is slightly gummy when warm so I would suggest letting it cool before serving)😋
CCK Media Team says
Thank you so much for trying it!
jaafar awadallah says
i can used maple syrup instead of white sugar
Heather says
I made this with Bob’s 1-for-1 gluten free flour blend. It turned out well but definitely needed a lot more time because it was so moist and wet in the middle. Next time I’ll do it at 325-330 for longer time since gluten free tends to like a lower temperature for longer.
Sarah says
Is there a way to make this into muffins? I love this recipe so much and want to make them into muffins for my friend who just had a baby!
CCK Media Team says
Absolutely! Just use the following recipe, substituting well mashed or pureed sweet potato (or canned sweet potato puree) for the pumpkin: https://chocolatecoveredkatie.com/pumpkin-muffins/
Lois says
I have one question. In looking over your recipes I notice that you say instead of the oil you can additional of whatever ingredient you suggest. My question is: Is the alternative the same as the oil measurement, i.e. recipe states 1/4 cup oil or use additional milk. Does that mean 1/4 cup milk instead of 1/4 cup of oil. Another example is 6 Tbsp of oil or additional banana or sweet potato. Does that mean 6 Tbsp of banana or 6 Tbsp of sweet potato instead of 6 Tbsp of oil. I just want to be clear as I am NOT a seasoned cook by any means and usually follow recipes exactly. Thanks for clearing this up for me.
Terry says
Not part of the crew, but in this recipe, for example, it says to use 6 tbsp of oil. However, as also stated in the recipe, you can use 6 tbsp of sweet potato instead of the oil. You could also use 6 tbsp of mashed banana instead of the oil.
Generally Katie includes alternatives to the oil for those who want to cut out the fat.