Rating: 4 stars
40 Ratings
  • 5 star values: 13
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 3

In the world of healthful breads, sometimes the concept is more exciting than the taste itself. Not so in the case of this loaded loaf, which has a full sweet potato folded into the dough, plus a heap of gut-friendly miso for savory umami flavor and antioxidant-rich pumpkin seeds which are also a source of healthy fats, magnesium, iron, and zinc. The result is a wonderfully moist and flavorful quick bread. Think of this as a just-sweet-enough remake of a sugary morning treat, giving you something just as healthful as it is delicious. Serve with a dollop of jam or a healthy smear of almond butter.

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
25 mins
total:
2 hrs 50 mins
Yield:
1 loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Brush an 8½-by-4½-inch loaf pan with 1 teaspoon of the oil. Whisk flour, baking powder, cinnamon, and salt in a bowl and set aside.

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  • Whisk maple syrup, miso, and vanilla in a large bowl. Whisk in eggs and ½ cup of the oil until well combined; fold in sweet potato. Gradually add flour mixture, stirring until just combined. Transfer batter to the prepared pan.

  • Toss pepitas with remaining ½ teaspoon oil in a small bowl and sprinkle over batter in pan. Bake until a skewer inserted in the center of loaf comes out clean, 55 to 60 minutes. Let cool in pan, about 30 minutes. Remove bread from pan and transfer to a wire rack. Let cool completely before slicing. Store tightly wrapped at room temperature for up to 5 days.

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