Tuesday 16 November 2021

Sweet Potato Bread

Upgrade your morning toast with a slice of this beautiful sweet potato bread!

We've got banana bread, we've got pumpkin bread, but sweet potato bread is the new kid on the block! Adding fruits or vegetables to recipes like these add that divine moisture and gooey sort of texture which is why it's almost like a cake rather than a bread. This is another beautiful autumnal recipe that's perfect if you've got any leftover sweet potatoes to use up or you just fancy baking something a little different. I was blown away by the results of this bread, one of my work colleagues even said it was the best thing I have ever made - a bold statement but one I can get on board with, so I am sure you will love this bread too. I will say that I am not sure if the sweet potato can be substituted for another potato or starchy vegetable - they all have different water quantities so I would stick with the sweet potato to be on the safe side :) A slice of this toasted with a slathering of nut butter is a firm favourite of mine and it also works well with butter and cheese, random I know but try it!

If you love sweet potato and bread....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook: 50 minutes
Serves: 10 


  • 200g plain flour
  • 120ml soya milk + 1tbsp apple cider vinegar
  • 100g caster sugar
  • 60g light brown sugar
  • 80g butter, melted
  • 250g sweet potato puree - either boiled or steamed then mashed 
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • Pinch of salt
  • 30g pumpkin seeds
  • 50g pecans, chopped


  1. Preheat the oven to 170℃ and grease and line a 2lb loaf tin with baking paper. 
  2. In a jug, mix together the soya milk and apple cider vinegar then leave to the side for 5 minutes to create a 'buttermilk'. 
  3. In a large bowl, combine the flour, spices and salt. 
  4. In another bowl, whisk together the butter and both sugars. Then add the sweet potato puree and whisk. 
  5. Gradually add some of the flour mix and then the 'buttermilk' alternating between the two until you have a smooth batter. Try not to over mix the batter, once the ingredients are combined stop mixing. 
  6. Spoon the batter into the loaf tin and smooth out. Sprinkle on top the chopped pecans and pumpkin seeds then bake in the oven for 45-50 minutes until a knife inserted comes out clean. Half way through you may need to cover the bread with foil in case the top starts to burn. 
  7. Once baked, leave to cool in the tin before removing. Best kept in an airtight container up tp 5 days. Enjoy!



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