Healthy sweet potato bread is so easy to make, absolutely delicious and the best part is, this recipe doesn’t use any refined sugar! This quick bread is moist and full of warm spices. It’s perfect for a nice snack or even breakfast. If you love everything pumpkin spice, give this healthy sweet potato bread a try!
** UPDATED JULY 19, 2022**
I’ve been making sweet potato bread for a while now, and it’s one my absolute favorite quick breads to make! It’s moist, delicious and full of warm spices. I decided to make a healthier version and it’s so good! My family loves to have this for breakfast or a snack, and I can feel better about it because there’s no refined sugar!
If you love all things pumpkin spice, I’d highly recommend trying out sweet potatoes instead. If you want to learn how to make sweet potato puree yourself to use in recipes like this one, or my sweet potato pancakes, I have a whole blog post about it. Check it out here!
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HOW TO MAKE HEALTHY SWEET POTATO BREAD
TOOLS YOU MAY NEED
- Electric mixer or spoon and mixing bowl
- Measuring cups and spoons
- Liquid measuring cup
- Mixing spoon or spatula
- Parchment paper
- One 9″ x 5″ loaf pan
- Cooling rack
INGREDIENTS
- 1¾ cups all purpose unbleached flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp all spice or pumpkin pie spice
- 1½ cups sweet potato puree
- ¾ cup pure maple syrup or honey
- 2 eggs
- 1/4 cup oil avocado, grapeseed, olive oil or coconut oil
- 1 tsp vanilla extract
DIRECTIONS FOR HOW TO MAKE HEALTHY SWEET POTATO BREAD
In the bowl of a stand mixer (or using an electric mixer), mix together the dry ingredients: flour, cinnamon, baking soda, salt and all spice.
Add in the wet ingredients: sweet potato puree, honey (or maple syrup), eggs and oil. Mix until just combined.
Pour batter into a prepared loaf pan (see tips) and bake at 350 degrees for 1 hour or until a toothpick comes out clean.
All the bread to cool slightly before enjyoing!
NOTES
- Prepare your loaf pan by adding a small amount of vegetable or coconut oil and rubbing it on all sides. Then add your parchment paper on top. The oil will help the parchment paper stick to the sides and be easier to work with.
- You can use my homemade sweet potato puree recipe or canned sweet potatoes in this sweet potato bread! Pumpkin puree can be substituted as well.
- Adding your favorite chocolate chips into this recipe really elevates the bread!
STORAGE
- FREEZING: If you want, you can freeze this healthy sweet potato bread. Simply wrap the cooled loaf (whole, not cut) in a few layers of plastic wrap. Place the loaf in a gallon freezer bag, making sure no air is left in the bag, and place in the freezer. Ideally, it’s best to eat within 4 months of freezing.
- Freezing this sweet potato bread may result in a slightly drier texture. If that happens, that can be remedied by popping a slice in the microwave for 15 to 30 seconds and then slathering it in butter, margarine or coconut oil!
- Allow the bread to defrost at room temperature before you use it.
- STORAGE: Store this quick bread in an airtight container on the counter for up to three days. You can also store the bread in an airtight container in the refrigerator for up to a week.
Healthy Sweet Potato Bread Recipe
Equipment
- Electric mixer or spoon and mixing bowl
- Measuring cups and spoons
- Liquid measuring cup
- Mixing spoon or spatula
- Parchment paper
- One 9″ x 5″ loaf pan
- Cooling rack
Ingredients
- 1¾ cups all purpose unbleached flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp all spice or pumpkin pie spice
- 1½ cups sweet potato puree
- ¾ cup pure maple syrup or honey
- 2 eggs
- 1/4 cup oil avocado, grapeseed, olive oil or coconut oil
- 1 tsp vanilla extract
Instructions
- In the bowl of a stand mixer (or using an electric mixer), mix together the dry ingredients: flour, cinnamon, baking soda, salt and all spice.
- Add in the wet ingredients: sweet potato puree, maple syrup, eggs , vanilla and oil. Mix until just combined.
- Pour batter into a prepared loaf pan (see tips) and bake at 350 degrees for 1 hour or until a toothpick comes out clean.
Notes
- Prepare your loaf pan by adding a small amount of vegetable or coconut oil and rubbing it on all sides. Then add your parchment paper on top. The oil will help the parchment paper stick to the sides and be easier to work with.
- You can use my sweet potato puree recipe or buy canned sweet potatoes in this sweet potato bread! Pumpkin puree can also be substituted as well.
- Adding your favorite chocolate chips into this recipe really elevates the bread!
LOOKING FOR OTHER QUICK BREAD RECIPES?
Looking for more simple recipes like this healthy sweet potato bread? Check these out:
- Spiced Zucchini Bread Recipe
- Spiced Apple Pecan Bread
- Banana Nut Bread
- Beer Bread Without Self-Rising Flour
Did you try this recipe? If you did, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!
I can’t wait to make this over the weekend. This looks so delicious!!!!
Thank you! I hope you enjoy!
This looks so good and I love that it doesnt require yeast. Thank you so much.
Thank you!
Delicious recipe! I love potato bread but this recipe seems so simple and yummy!
Thank you!
You have no idea how excited this makes me. I love sweet potatoes and have been avoiding breads, but now there seems to be a way to have both. Oh happy day!
Yay! I hope you enjoy it!!
Wow! This looks so good!!!!
Thank you!
This looks delish! I love sweet potato fries, though it has never occurred to me that you can make bread out of it. I love that you are using healthy ingredients, and I’d love to try it soon. Thank you for sharing.
Thank you! I love sweet potato fries too! I hope you enjoy if you make it!
Wow, so easy and looks delicious!
Thank you!
I need to make this, this looks so good!!
Thank you! I hope you enjoy if you make it!
I swear I can smell this bread through my phone! I can’t wait too get my hands on some sweet potatoes so I can make this!
It’s so good! I hope you enjoy it if you make it 🙂
My mind is blown. Sweet potato bread! I love sweet potatoes but I’ve never heard of this. I’ll most definitely be trying this recipe out ?
I hope you enjoy! 🙂
Sounds delicious! Can I Reblog this?
Thank you!
Great! I will tag you
I love an easy recipe. I bet your house smells amazing while this is baking? I am also a big fan of sweet potatoes. We usually buy sweet potatoes by the box!
Yes, it does smell amazing when I bake this! Sweet potatoes have become one of my favorites over the last few years!
This looks so amazing and I can’t believe there’s no refined sugar!
Thank you! Yes, makes me feel a little less guilty eating it!
Yum! I love sweet potato bread, and more that it’s healthy! Thanks for sharing this! Hopefully will do this over the weekend.
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Thank you! I hope you enjoy!
I love the sound of this! I heard about sweet potato bread but never tried it before… Do you think I can try this recipe without the eggs? (I’m vegan).
I can always try and see how it goes 🙂
Thank you! I’ve never tried it without eggs, but you could always try flax eggs or even dairy free yogurt. If you try it, I’d love to know how it turns out!
This looks delicious, can’t wait to make it!
Reading all the comments posted , no one actually made the recipe. I followed your recipe exactly, even with 3/4 cup of maple syrup, the loaf was only I mildly sweet. But it could be the potatoes were not as sweet as yours. I would add more syrup next time. The spice is right. I think next time I would increase the oil to 1/2 C. One hour is too long, I’d check the loaf at 50 minutes. I add pecans for texture. Thank you for creating a healthy recipe.
Thanks for the feedback! This loaf definitely isn’t super sweet, but I appreciate the notes!
Hello! Could I add some vegan protein powder? If yes, do I need to up the liquids? I’d like to make it more “whole” with added protein. Thank you!
Hey Nikki! Great question. I’ve never tried this, but I would do one of two things. I would either replace some of the flour with the protein powder or yes, I would up the liquids, probably the apple juice. I hope that helps and I’d love to hear how it turns out if you try it out 🙂
I made this lovely quick bread earlier today and was delighted with the results. Just wanted to thank you for sharing. Sweet potatoes are a staple in our home and I like using the leftovers in soups, curry sauces and, now, your recipe.
Thank you so much for the comment and I’m so happy you enjoyed the sweet potato bread!