Description
This 100% plant-based sweet potato bread is made with super nutritious sweet potatoes, whole grains, flax and chia seeds, walnuts and applesauce. Light on sugar and rich on nutrients, it’s a delicious bread you can feel really good about.
Ingredients
- 1 medium sweet potato, peeled, chopped (about 1 ½ cups)
- 1 cup water
- 2 tablespoons chia seeds
- 2 tablespoons ground flax seeds
- ¼ cup plant-based milk
- ½ cup applesauce, unsweetened
- ½ cup vegetable oil
- ½ cup coconut palm sugar or brown sugar, lightly packed
- 1 cup wheat flour (white whole wheat, whole wheat or all purpose)
- ¾ cup nut flour or meal, such as almond, hazelnut, or pecan
- 1 1/2 teaspoons baking soda
- Pinch salt (optional)
- 1 ½ teaspoons pumpkin pie spice
- ½ cup coarsely chopped walnuts
Instructions
- Place chopped sweet potato in a pan or microwave safe dish, cover with 1 cup water, and boil or microwave until tender (about 8 minutes in microwave, 15 minutes in pan). Remove from heat, drain and reserve ½ cup cooking water and set aside. Mash sweet potatoes with a potato masher until smooth. Set aside.
- Preheat oven to 350 F.
- Place chia seeds, flax seeds and plant-based milk in a bowl and mix for 2 minutes with an electric mixer.
- Add applesauce, mashed sweet potatoes, ½ cup reserved cooking water, and oil, and mix well.
- Add coconut palm sugar (or brown sugar), flour, nut meal, baking soda, salt (optional), and pumpkin pie spice and walnuts, combine just until well blended (do not overstir).
- Spray a loaf pan with nonstick cooking spray. Pour batter into loaf pan. Place in oven and bake for about 1 hour and 25 minutes.
- Makes a dense, moist loaf. Remove from oven and allow to cool slightly. Gently remove bread from the loaf pan. Slice into 12 slices. Serve warm, or chilled, as desired. Store leftovers in the refrigerator.
Notes
To make this recipe gluten-free, use gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 258
- Sugar: 11 g
- Sodium: 169 mg
- Fat: 17 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 5 g
I just found this recipe and i’m interested in trying it but have a question. If i already have mashed sweet potatoes how much would i use to replace 1 1/2 cups cubed before mashing.
thanks.
Yes, if you use mashed sweet potatoes, I would use about 1 cup of mashed sweet potato for this recipe, as mashed is more condensed than cubed.
Should the flaxseeds be ground? Recipe calls for whole. Usually they are ground.
Yes, the flaxseeds should be ground.
I have a few questions before trying the recipe.
1. Should the brown sugar be measured tightly packed?
2. At what point should the sweet potatoes be added to the other ingredients. After it says mash and set aside, they aren’t mentioned again.
2. What size loaf pan should be used?
2. In the nutrition information, “Serving size: 1 serving” is not specific enough. Did you mean “1 slice”? If so, how thick a slice or how much does it weigh in grams?
Thanks for your help!
Thank you for your comment and bringing it to our attention! These have now been adjusted.
You suppose I could make a variation of this…like one with raisins instead of nuts and do you think adding baking powder would improve it in any way…aka texture and less dense?
Yes, you can substitute other soft fruits or vegetables for sweet potato, and you could add raisins. It has baking soda in it, which helps it rise. Since it does not have eggs, it is more dense.
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