Healthy Spiced Sweet Potato Bread

Are you sick of the sweet potato recipes yet??? I sure do hope not because today’s healthy spiced sweet potato bread is going to rock your world.

It’s easy to make, crazy soft, perfectly moist! And yes, is packed with PLENTY of our favorite orange veggie.

Four slices of Healthy Spiced Sweet Potato Bread on a plate with Christmas ornaments and coffee in the background.

One full pureed cup to be exact.

Now, don’t go running away because we are baking with sweet potato. It’s very much like baking with pumpkin – it helps keep baked goods super soft and moist AND adds a lovely sort of warmth to the final product.

Which is amplified in today’s recipe by plenty of delicious spices – we’re talking cinnamon, nutmeg, ginger, cloves, cardamom! The gang’s all here. It’s sugar and spice and everything nice!

And when combined with some dreamy vanilla, a touch of coconut buttermilk and a sprinkle of turbinado sugar for finishing, the end result is a crazy good loaf that you won’t be able to keep your hands off.

An entire loaf of Spiced Sweet Potato Bread on white parchment paper cut into slices.

Healthier Swaps In This Sweet Potato Bread

Now, today’s bread features a few of my go-to healthier swaps when it comes to baking. We’re using white whole wheat flour (plus a little bit of all-purpose flour), which results in the perfect final texture.

There’s also plenty of that aforementioned sweet potato puree, which allows us to reduce the amount of oil needed. And we’re using coconut sugar instead of a more refined version.

How To Make Healthy Sweet Potato Bread

In just a few simple steps! In a large bowl we’ll whisk together all the dry ingredients, and in a medium bowl we’ll whisk together all the wet. It gets folded together until JUST combined and then baked off to cozy perfection.

Enjoy the bread slightly warm from the oven, completely cooled later in the day OR wrap up and give to others for the holidays!

A full loaf of Healthy Spiced Sweet Potato Bread sliced up on parchment paper with Christmas ornaments on the side.

Tips & Tricks For This Healthy Spiced Sweet Potato Bread

  1. First up, let’s talk about the flour. Fluff your flours in their bags / containers, then scoop into your measuring cup with a spoon and level off. If you dunk your cup directly into the container, you’ll likely use too much!
  2. Additionally, I would encourage you to stick with the listed combo of white whole wheat flour and all-purpose flour, as this keeps the bread nice and light.
  3. Be sure to measure out your sweet potato puree in a dry measuring cup, as it won’t level off correctly in a liquid one. {Quick tip – buy cans of sweet potato puree for easy use when baking! You can usually find them near the pumpkin puree or canned veggies.}
  4. If you don’t need to keep this bread dairy free, you could absolutely use regular buttermilk in place of the coconut buttermilk.
  5. Additionally, you could use a different oil in place of the olive oil.
  6. Now, this bread is based off my pumpkin olive oil bread. I’ve had readers make that bread using granulated sugar instead of the coconut sugar. So I am assuming that will work here as well (although I haven’t tried this myself).
  7. And finally, this bread keeps well for about 3 to 4 days loosely covered at room temperature. I just leave the loaf in the pan and cover it with foil.

Oh sweet potato – you sure do make the world go round!

Four slices of Healthy Spiced Sweet Potato Bread on a white plate with a bite taken out with a fork.

Additional Quick Bread Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Healthy Spiced Sweet Potato Bread

Healthy Spiced Sweet Potato Bread

Yield: 1 (9x5) loaf
Prep Time: 12 minutes
Cook Time: 1 hour
Total Time: 1 hour 12 minutes
This delightful healthy spiced sweet potato bread is super easy to make! And is packed with wholesome ingredients like sweet potato puree, whole wheat flour, coconut buttermilk and warm spices! Dairy free!

Ingredients

  • 1 cup white whole wheat flour
  • ½ cup all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground cardamom
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup coconut sugar
  • 1 large egg
  • 1 large egg yolk
  • ¼ cup extra virgin olive oil
  • 1 cup sweet potato puree (homemade or store-bought)
  • ½ cup coconut buttermilk*
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon turbinado or sparkling sugar, for sprinkling (optional)

Instructions

  1. Preheat the oven to 325ºF. Grease a 9×5 inch loaf pan with nonstick spray and set aside.
  2. In a large bowl, whisk together the white whole wheat flour, all-purpose flour, cinnamon, nutmeg, ginger, cloves, cardamom, baking soda and salt. In a medium bowl, whisk together the coconut sugar, egg and egg yolk until well combined. Add in the olive oil, sweet potato puree, coconut buttermilk and vanilla and whisk again until well combined. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the turbinado sugar (if using).
  3. Bake for about 55 to 65 minutes, or until a cake tester inserted into the middle comes out clean. Set the pan on a wire rack and allow to cool before removing / slicing!

Notes

*To make the coconut buttermilk: In a small bowl, mix together 1 (14 ounce) can light coconut milk (shaken / stirred well) and 2 tablespoons white distilled vinegar. Let the mixture sit for 10 minutes. Measure out what you need for this recipe, then store the rest in an airtight container in the refrigerator for up to 1 week (it’s really good in pancakes!).

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 252 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 57mg Sodium: 315mg Carbohydrates: 39g Fiber: 3g Sugar: 21g Protein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.