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Whole Wheat Sweet Potato Bread

Ali Roux

"This bread is refined sugar-free and can be made vegan if you use an egg substitute, like flax eggs."
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1 h 45 m servings 213 cals
Original recipe yields 8 servings (1 loaf)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. Place sweet potato on a microwave-safe plate and pierce skin 5 or 6 times. Cook in the microwave, rotating halfway through, until tender, 5 to 8 minutes. Cool until easily handled, about 5 minutes. Peel and mash in a small bowl.
  3. Mix whole wheat flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
  4. Whisk applesauce, eggs, and maple syrup together in a separate bowl. Mix in 1 cup mashed sweet potato.
  5. Pour applesauce mixture over flour mixture; stir to combine. Fold in walnuts. Pour into the prepared loaf pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 15 minutes; invert onto a wire rack and let cool completely, about 20 minutes.


  • Cook's Notes:
  • Substitute honey or agave syrup for the maple syrup if desired.
  • Substitute pecans for the walnuts if desired.

Nutrition Facts

Per Serving: 213 calories; 5 g fat; 38.2 g carbohydrates; 6.6 g protein; 46 mg cholesterol; 270 mg sodium. Full nutrition

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I will absolutely make this again! I added 1/4 tsp ground allspice, a full tsp of cinnamon (instead of 3/4) and used 1 tbsp fresh ginger instead of powdered. I also cut the maple syrup in half. ...