This Healthy Sweet Potato Bread with Blueberries will quickly become your favorite holiday staple and will impress your guests. This sweet potato quick bread combines the flavors of fresh, fall sweet potatoes with wild blueberries to create a slightly tart yet sweet, moist, fluffy bread.
I hope to have my marathon recap done for you by Friday, but today I’m here to talk about BREAD. Because we love carbs here, especially when they taste as good as this does.
Let me tell ya – the week leading up to the Rock and Roll Savannah Marathon, I just couldn’t get enough of this sweet potato bread recipe. Maybe it helped me run so well – we will never know.
But, I’m slightly curious and think that this bread may have had something to do with it. After all, it’s got servings of fruits AND vegetables in it.
Did I mention this healthy sweet potato bread will be the perfect accompaniment for your Thanksgiving or Christmas gathering?
Can you believe the holidays are right around the corner? I’m already thinking about the foods that will be decorating our table.
The Best Healthy Sweet Potato Bread
Making this healthy sweet potato bread was actually quite the dreamy challenge for me because I love sweet potatoes and blueberries together.
I’ve written about them both as great post-workout foods, but also, just as necessities to keep on hand. I buy them frozen from Costco and use them as toppings on oatmeal, in blueberry baked oatmeal, yogurt, salads and in smoothies.
Nutrition Content of Wild Blueberries Vs Regular Blueberries:
- Wild blueberries have a more intense flavor. Since wild blueberry plants grow wild, they are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens. This diversity gives the blueberries their complex and delicious flavor — an extraordinary mix of tart and sweet.
- They have double the antioxidant capacity of larger cultivated blueberries.
- 1 cup of wild blueberries has 8 times the manganese, 72% more fiber and 32% less sugar than cultivated blueberries.
I’ve been wanting to incorporate sweet potatoes into bread for a long time. I think I thought it up on a long run, actually, where I was of course, thinking about carbs and refueling.
Sweet potatoes are very similar to pumpkin, and who doesn’t love pumpkin bread?
Add that to the fact that fall just epitomizes flavorful bread. At least it does to me.
With the cooler weather, it’s almost a necessity to have a warmed slice slathered with butter, cranberry sauce or even peanut butter.
The wild blueberries provide a perfect balance of light sweetness and subtle tartness.
What Do You Need To Make Sweet Potato Blueberry Quick Bread?
- sweet potatoes
- blueberries (Fresh or frozen)
- coconut oil or butter
- greek yogurt
- whole wheat flour
- maple syrup
- oat flour (oats grinded into flour)
- baking powder
- baking soda
How To Make Blueberry Sweet Potato Bread
Good news – it’s ready in less than an hour, which is good because, when I want things, I want them yesterday.
First, you’ll preheat the oven to 350 and grease your 9×5 inch loaf pan.
Add your wet ingredients (egg, sweet potato, coconut oil, greek yogurt, maple syrup) to one bowl. Add your dry ingredients to a separate bowl (flour, oat flour, sugar, cinnamon, salt, baking powder and baking powder).
Mix the dry into the wet ingredients until a thick batter is formed. And then, bake for 45-50 minutes!
This sweet potato bread is healthy, perfectly moist and flavorful and is a great way to sneak extra fiber in for the kiddos.
You can cut them up in kiddie size portions and throw them in lunch boxes or pack them for before/after sports games and practices.
- 1 egg
- 1 cup mashed sweet potatoes, about 2 medium
- ¼ cup coconut oil, melted
- ¼ cup plain greek yogurt, I used fat-free
- 1 tbsp maple syrup
- 1 cup whole wheat flour
- ½ cup oat flour, oats grinded into flour
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup frozen wild blueberries, +some for topping
- Preheat oven to 350 and grease 9x5 inch loaf pan.
- To a small bowl, add the egg, mashed sweet potatoes, coconut oil, greek yogurt and maple syrup to a bowl. Whisk until combined.
- To another bowl, add flour, oat flour, sugar, cinnamon, salt, baking powder and baking soda. Mix the dry into the wet ingredients, folding the blueberries in last. The batter should be thick.
- Bake for 45-50 minutes, or until toothpick comes out clean.
- Let cool for 10-15 minutes before slicing.
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BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce
Organic Maple Syrup - 32 Oz. Jug - 100% Pure Canadian Maple Syrup - Small Family Farm Sourced - Grade A: Amber Rich Taste - Non-GMO, Healthy and Gluten-Free
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 219mgCarbohydrates: 50gFiber: 4gSugar: 14gProtein: 7g
You May Also Like:
- Banana Chia Bread
- Apple Cinnamon Potato Bread
- Sweet Potato Black Bean Nachos
- Sweet Potato Edible Cookie Dough
- Cherry Chocolate Baked Oatmeal Cups
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If you make this, please let me know on social media. Tag me on instagram and use the hashtag #bucketlisttummy.
Favorite type of bread? Have you ever added frozen fruit to bread?