This spiced sweet potato bread is moist, delicious, and actually pretty darn nutritious (as far as baked goods go) with 6 grams of protein per serving. Plus, it’s dairy-free! The potato takes the usual place of butter while applesauce is used in place of oil. This sweet potato bread recipe is a great example of how spices can be used to add layers of flavor without relying so much on salt, fats, and sugars.
Makes: 1 bread loaf
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2.5 hours
1 large sweet potato
1.5 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp freshly ground black peppercorns
½ cup packed brown sugar
½ cup applesauce
2 T chia seeds
½ cup chopped pecans
Bake the sweet potato at 350°F for about 1 hour, or until soft and cooked through. Let it cool for a few minutes. The skin should peel off pretty easily. Remove the tough ends and discard the skin. Set the sweet potato aside and reduce the oven temp to 325°F.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices.
Line a 8½ x 4½ inch loaf pan with parchment paper (let some of the paper hang over the sides). Spray the parchment paper with the cooking spray of your choice.
Place the softened sweet potato in the bowl of an electric mixer, using the paddle attachment, and mash the potato until it starts to become smooth. Add the brown sugar, eggs, and applesauce and continue mixing. Add the flour mixture in batches. Add the chia seeds and about half of the chopped pecans and continue mixing until combined.
Pour the batter into the bread loaf pan and top with the remaining pecans. Bake your sweet potato bread for about 1 hour or until the internal temp is 200°F. When ready, remove the loaf from the pan using the parchment paper and cool on a wire rack.
Serve this sweet potato spice bread with butter, honey, or on its own. Enjoy!