Food Recipes Seeded Miso Sweet Potato Bread 3.8 (42) 4 Reviews In the world of healthful breads, sometimes the concept is more exciting than the taste itself. Not so in this case! By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on December 27, 2018 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 2 hrs 50 mins Yield: 1 loaf This loaded loaf has a full sweet potato folded into the dough, a heap of gut-friendly miso for savory umami flavor, and antioxidant-rich pumpkin seeds—a source of healthy fats, magnesium, iron, and zinc. Think of this wonderfully moist and flavorful quick bread as a just-sweet-enough remake of a sugary morning treat that is healthful as well as delicious. Serve with a dollop of jam or a healthy smear of almond butter. Ingredients ½ cup plus 1½ tsp olive oil, divided 1½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon kosher salt ½ cup pure maple syrup 2 tablespoons white miso paste 1 tablespoon pure vanilla extract 2 large eggs 1 medium sweet potato, peeled and grated (1½ cups) ½ cup raw shelled pumpkin seeds (pepitas) Directions Preheat oven to 350°F. Brush an 8½-by-4½-inch loaf pan with 1 teaspoon oil. Mix flour, baking powder, cinnamon, and salt in a bowl and set aside. Whisk maple syrup, miso, and vanilla in a large bowl. Whisk in eggs and ½ cup oil until well combined, and then fold in sweet potato. Gradually add the flour mixture, stirring until just combined, and then transfer the batter to the prepared pan. Toss pepitas with the remaining ½ teaspoon oil in a small bowl and then sprinkle them over the batter in the pan. Bake until a skewer inserted in the center of loaf comes out clean, 55 to 60 minutes. Let the baked loaf cool in the pan, about 30 minutes, and then remove it from pan and transfer to a wire rack. Let it cool completely before slicing. Store tightly wrapped at room temperature for up to 5 days. Print