Recipe for Sweet Potato Bread
This sweet potato bread is soft, moist, and packed with natural sweetness and warm fall spices like cinnamon and nutmeg. This sweet bread is made with oat flour for a wholesome twist and naturally sweetened with coconut sugar. The addition of mashed sweet potatoes keeps this quick bread recipe tender while adding a delicious depth of flavor.
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Servings: 10
Equipment
- 1 9x5-inch loaf pan lined with parchment paper
- 1 medium & 1 large mixing bowl and whisk
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- ½ cup (118 grams) unsweetened plant-based milk
- 2 teaspoons apple cider vinegar
- 2½ cups (300 grams) oat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1½ cups (370 grams) mashed sweet potato puree*
- 2 large eggs room temperature
- ½ cup (80 grams) coconut sugar
- ¼ cup (65 grams) natural peanut butter tahini, or almond butter
- 2 teaspoons pure vanilla extract
- zest from 1 small orange
Instructions
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a small bowl, mix plant-based milk and apple cider vinegar to make buttermilk and set aside. In a large bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.2½ cups oat flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ cup unsweetened plant-based milk, 2 teaspoons apple cider vinegar, ¼ teaspoon fine sea salt
- In a separate bowl, whisk the sweet potato purée, eggs, coconut sugar, peanut butter, plant-based buttermilk, vanilla extract, and orange zest until smooth.1½ cups mashed sweet potato puree*, 2 large eggs, ½ cup coconut sugar, ¼ cup natural peanut butter, 2 teaspoons pure vanilla extract, zest from 1 small orange
- Gradually fold the wet mixture into the dry ingredients, stirring gently until fully incorporated. Avoid overmixing to keep the bread light and fluffy.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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Notes
- *How to make mashed sweet potato: Preheat oven to 400°F. Place sweet potatoes on parchment lined baking sheet and poke some holes with a knife for venting. Bake for 40-60 minutes (depending on size of potatoes) until softened. Remove from oven, cool, remove skins, and mash.
- Use Room Temperature Ingredients: Helps the batter mix evenly for a better bake.
- Don’t Overmix: Stir until just combined to avoid dense bread.
- Customize Your Add-Ins: Fold in a third-cup of chocolate chips, chopped nuts, or dried fruit for extra texture and flavor
- Room Temperature: Wrap in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week when stored in an airtight container.
- Freezer: Wrap individual slices in plastic wrap & aluminum foil, then store in a freezer bag for up to 3 months.
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