Sweet Potato Bread (High-Fiber, No Refined Sugar)
This sweet potato bread is a high-fiber loaf naturally sweetened with sweet potatoes and made without refined sugar. It’s moist, wholesome, and nutrient-dense, and a healthier homemade bread alternative to banana bread.
Ingredients
- 1 cup blended oats
- ¼ cup flaxseed mix
- 2 tsp cinnamon
- ½ Tbsp baking powder
- ½ tsp salt
- 2 cups mashed roasted sweet potato
- ½ cup peanut butter
- 2 eggs
- ⅓ cup apple sauce
- 1 Tbsp avocado oil
- 2 Tbsp honey, optional; add more if you want it sweeter
- 1 tsp vanilla extract, optional
Garnish
- Pumpkin seeds
- Crushed pecans
Instructions Start Cooking
- Preheat the oven to 350°F and prepare a loaf pan by lining it with parchment paper.
- In a medium mixing bowl, combine all the dry ingredients and mix until evenly distributed.1 cup blended oats, ¼ cup flaxseed mix, 2 tsp cinnamon, ½ Tbsp baking powder, ½ tsp salt
- In a separate large bowl, combine the wet ingredients and mix thoroughly until smooth.2 cups mashed roasted sweet potato, ½ cup peanut butter, 2 eggs, ⅓ cup apple sauce, 1 Tbsp avocado oil, 2 Tbsp honey, 1 tsp vanilla extract
- Slowly add the dry ingredients into the wet ingredients, mixing until everything is fully incorporated and forms a batter.
- Pour the batter into the prepared loaf pan and spread it evenly, topping with pumpkin seeds and crushed pecans.Pumpkin seeds, Crushed pecans
- Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the bread to cool for about 15 minutes before slicing and serving.
Notes
I like to cut into slices then freeze these to eat later if I can’t finish them for the week!
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