Sweet Potato Bread Recipe With Einkorn Flour And Spices

This sweet potato bread recipe is delicious wholesomeness in a moist loaf. You’ll love the healthy ingredients and the awesome flavor!

This post contains affiliate links, which means I make a small commission at no extra cost to you if you click through and make a purchase. See my full disclosure here.

If you like sweet potatoes, you’ll love sweet potato bread! It is my new favorite sweet bread and I’m excited to share the recipe here with you. This tasty bread is not too sweet and brimming with healthy ingredients. It is moist, delicious and it’s easy to make.

My Favorite Sweet Potato Bread Recipe

As you might know by now, I had a bumper crop of sweet potatoes last year! Read more about how to grow sweet potatoes! These amazing plants supplied me with a bounty of greens all season long when a lot of other greens got devoured by pests. But the sweet potato vines grew prolific. After eating plenty of sweet potato leaves, I put the surplus in the freezer and it kept me in greens all winter. 

And then in the fall I started digging, and man, these prolific plants gave me several harvest baskets full of sweet potatoes that I was able to store through the winter. Now they are starting to shrivel and so I’m mashing up the rest before they rot. The mashed sweet potatoes are going in the freezer and into a few baked goods. Such as sweet potato cookies with peanut butter and this sweet potato bread you’re reading about. Yum!

You’ll Love This Delicious And Healthy Sweet Potato Bread Recipe!

My version of Sweet Potato Bread includes wholesome sweeteners, healthy fat, immune boosting spices and fresh milled einkorn flour. These are all really important if you want to make it a healthy one. 

I’ll explain my choices of ingredients below with reasons why I used them, but you can certainly make this with common grocery store items. Just realize that the flavor will be different. But it will still be really good!

And, trust me, making it healthy actually improves the breads flavor. By more than a margin. 

This bread boasts a vibrant, deep, strong, and complex flavors, that you will never achieve by using white, refined sugar and flour. If you love bold, deep flavors, then this bread is for you. And it does this without being overpowering. It’s hard to explain, so you’ll just have to make it and see for yourself!

So let’s get into it!

Sweet Potato Bread Recipe

Equipment:

Grain mill – You’ll need a grain mill if you want to make fresh milled flour. If you don’t own one yet, I highly recommend the Mockmill. It can grind superfine to coarse flour and the flour does not get overheated in the process. It takes up little room on your counter and gets the job done quickly.

2 bowls for mixing ingredients – You’ll need a small one for your flour and spices and a larger one for mixing the batter.

Hand mixer – I prefer to use a hand mixer, but I’ve also mixed it with a whisk before.

Silicone spatula – I like a silicon spatula for folding the flour into the dough and getting all the bits out of your mixing bowl.

Bread loaf form – I used a Glass 9×5 inch pan, which worked well.

Parchment paper (optional) – for lining the bread pan. You could also grease and flour your bread pan instead.

Ingredients:

sweet potato

I prefer the orange sweet potato varieties for baking. They are moist and creamy and I like the orange color. If you use the drier purple or white varieties, add a little milk or juice to your batter. When I used a purple sweet potato, my bread turned out kind of greenish. It tasted just as good, but didn’t look so great.

Roast or Steam a large or two smaller sweet potatoes and mash without the skin with a fork. You can also just whip it with your hand mixer instead. Alternatively you can use canned sweet potato.

Sweet potatoes are a great source of fiber, carbohydrates, protein, Omega 3 fatty acids, vitamins and minerals. The orange varieties are high in antioxidants and beta carotene too.

Panela sugar

Panela sugar has an intense natural flavor. It’s made with the unrefined juice of the sugar cane. This gets dried and so it contains all the minerals and nutrients that you normally find in molasses and it has quite a bit of the molasses flavor too.

I love using panela sugar for my sweet breads because it makes them taste robust and I find myself savoring each bite to catch all the interesting flavor nuances. Choose organic if possible, since otherwise it likely contains pesticides, as with any cane or beet sugar products.

If you don’t have access to panela sugar, the next best thing to use would be coconut sugar, evaporated cane juice crystals or brown sugar. Again, try to get organic versions to avoid GMOs and pesticides.

Maple Syrup

The other sweetener in this recipe is maple syrup. The reduced sap from the maple tree. It’s not refined and it is full of minerals and vitamins. It is also high in phenolic compounds that have antioxidant and anti-inflammatory properties. Maple syrup goes really well with sweet potatoes and adds to the depth of flavor.

Fresh milled einkorn flour

I chose einkorn flour, which is an ancient whole grain that works really well in cakes and cookies. It’s got a subtle nuttiness, a mild flavor and is much like a soft wheat. It is also the most tolerated grain by people with wheat sensitivities due to it’s genetic makeup.

You can choose any grain, but einkorn berries or soft white wheat will yield a texture that is closest to all purpose flour.

I grind my own. This makes a huge difference in flavor and health benefits. Whole grain flour starts to degrade pretty much immediately after it’s been ground. However, you can certainly use pre-ground einkorn flour or even any whole wheat or all-purpose flour, if you like.

Getting a grain mill is an investment, but if you bake a lot and want to make the healthiest foods possible, it will be worth it!

And consider the savings over the years if you buy grains in bulk for storage. They will keep for a long time when they are kept whole, and will be much cheaper than small amounts of the ground flour each time you bake. Then you can mill your flour fresh for each recipe and reap the health benefits.

If you don’t have a grain mill yet, I highly recommend the Mockmill. I love mine! It does not overheat the flour during grinding and can grind superfine, which is what I like for cookies and cakes and it can grind flour coarser for my sourdough bread loafs.

Other Ingredients and Spices

Spices are full of healthy benefits, and have antioxidant and anti-inflammatory properties. I like to include them generously in this bread, because they really work well with this recipe.

Eggs – Use regular large eggs or you can use 100 grams of frozen eggs and waterglass eggs work too.

Whey, Yogurt, Sourcream or Buttermilk – This will give your dough enough acidity to react with the baking soda for a good rise. It also helps make a moist loaf. Alternatively, you could use milk mixed with a teaspoon of vinegar or lemon juice.

Vanilla extract – Lends a great, subtle floral flavor to baked goods.

Baking soda – This will help your bread rise.

Nutmeg – I love nutmeg in my spice breads. It has a warm and subtle flavor that goes well with so many recipes. In Germany we used to add it to all our egg dishes and many baked goods.

Cloves – Cloves can be overpowering in a recipe, so don’t use too much of it. It is one of my favorite spices in any spice cakes!

Ginger – And ginger is a must, it just really works well with the sweet potato. I like a generous amount of it. Today I used fermented ginger paste, of which I have plenty in the fridge, but you can use ground, dried ginger as well.

Cinnamon – Ceylon cinnamon adds a warm, sweet flavor to baked goods. I prefer Ceylon cinnamon because it is low in coumarin. Cassia cinnamon (Korintje) is high in coumarin, which can be harmful in large doses. (source)

Cardamom – Cardamom is a warming spice. I feel it adds that something extra to really make spiced cakes and cookies pop. In Germany we used it just about as frequently as cloves and cinnamon in holiday baking.

Salt – Salt helps to round out the flavor. I don’t like my sweet breads to taste salty though, so I add just a pinch. If you like it salty, you can add more. Using a mineral salt, such as Redmond’s Real Salt or Himalayan pink salt, or another unrefined sea salt, can add extra trace minerals that our body needs.

Optional:

Walnuts or pecans – To me, nuts aren’t optional, but hey, if you don’t like them or are allergic, please don’t use them and they are certainly not necessary. But otherwise, I recommend adding them. Most of the time I add walnuts because that is what I have at home, but pecans would also be a great choice in this sweet potato bread recipe.

Raisins or Cranberries – I love raisins or juice-sweetened cranberries in my sweet potato bread. I don’t always include them, but I think they work very well in this recipe.

Instructions: 

Preheat the oven to 350℉

Line your bread pan with parchment. Alternatively, you can also grease and flour your pan.

Grind your einkorn berries on the fine setting into flour

Mix all the dry ingredients in one bowl and set aside.

In another bowl, blend together the wet ingredients until you have a smooth batter. 

Add the dry ingredients to the wet ones and, using a spatula, fold the flour into the wet batter with long strokes. Work it gently till the flour is mostly incorporated. 

Pour the batter into your prepared loaf pan and bake in the middle of the oven for approximately an hour. 

Check for doneness with a tooth pick. It should come out clean or with just a few crumbs sticking to it. 

Turn off the oven and take out the bread. Let it sit in the pan for 5-10 minutes, before unmolding. 

Cool on a rack before slicing.

Your Questions Answered

Can I Freeze This Sweet Potato Bread?

Yes you can! It freezes very well for a month or two. If you like to freeze it for a year, try to vaccuum seal the package to keep it from getting freezer burnt.

Is Sweet Potato Bread Healthy?

It can be. If you choose the right ingredients, such a fresh milled whole grains, unrefined sweeteners and healthy fats, your sweet potato bread can be a delicious part of a healthy diet.

What Sweet Potato Variety Is Best To Make Sweet Potato Bread?

To get the right amount of moisture in your sweet potato bread, choose one of the orange varieties. They also add great color to your bread. The purple and white varieties tend to be drier. If you happen to use those, you might need to add a little milk or juice to your dough for the correct consistency. And in the case of the purple sweet potatoes, you’ll end up with a greenish loaf.

How Long Does Sweet Potato Bread Keep?

Since this is very moist, I don’t keep mine on the counter for more than a couple of days. Any longer and it goes into the fridge for up to a week or into the freezer.

Enjoy Your Delicious Sweet Potato Bread!

This is such an easy bread to make and comes together quickly. This bread makes a great snack, a satisfying breakfast, an accompaniment to tea or coffee in the afternoon, or as a side if you’re serving a holiday meal. It’s a great cozy and warming fall and winter bread, but I love eating it any time of the year. Right now, in March, it is perfect, because I have to do something with my remaining sweet potatoes so they don’t rot after being stored for 5 months.

If you made this recipe, let me know in the comments below. And I’d love to know your favorite uses for sweet potatoes. Remember, if you have any questions about the recipe, I will be happy to answer them for you. And please save and share this recipe!

I’d love to welcome you into my Food For Life Garden Community. Your subscription helps my website and you’ll get notified of new content, recipes, and homesteading advice.

What to read next

Soft Sweet Potato And Peanut Butter Cookies are a delicious snack for anytime. Loaded with healthy ingredients that give these cookies a distinct and delicious flavor. Great for lunch boxes, trail food, tea time, snacks and more.
Einkorn Zucchini Bread – Make this delicious zucchini bread that is moist, healthy, and doesn’t skimp on flavor! Delicious!

Bonnyclabber – What is clabber milk and its uses Learn to make bonnyclabber, the original cheese. Nature’s way of preserving milk. A tasty, creamy cheese that makes a really good frosting for einkorn zucchini bread.

Queso Fresco cheese recipe – The quickest, easiest cheese you’ll ever make and so versatile!

Make your own chevre cheese from scratch How to make super versatile creamy, spreadable cheese that can be used as a dip, or spread, for baking, for savory or sweet shakes, fresh or aged. Replace store bought cream cheese with this healthy version!

Cajeta – Make this ultra-delicious, uniquely flavored, goat’s milk based Mexican caramel to use as a topping for ice cream, pancakes, cheese cake, waffels and more. Or use to stuff sandwich cookies, or make frosting!

Zwiebelkuchen a German onion pie – Delicious German fall tradition. Make some today, you won’t regret it!

Make an ancient grain sourdough bread – The easiest sourdough sandwich style bread you can imagine. No kneading required and it bakes up nicely airy and chewy and tastes amazing.

Preserve Eggs In Lime Water – Store fresh eggs for a year or longer in a lime water solution and use them like fresh eggs even after a year.

Fermented Ginger Paste – A convenient way to have ginger on hand when you need some, either as seasoning in cooking or baking, or to use this powerful ally in your daily health routine.

Gingerbug recipe – Make your own soda starter you can use to create your own ginger beer, root beer and other fizzy soft drinks.

Shop This Post

Grain mill
Panela sugar
Maple syrup
Evaporated cane juice
Coconut sugar
Redmond’s real salt
Himalayan pink salt
Celtic sea salt
Organic vanilla on amazon
Organic vanilla extract from Azure Standard
Hamilton Beach hand mixer
Kitchen Aid Stand mixer
Einkorn berries
Einkorn flour

Pin This Post