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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
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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