Seeded Miso Sweet Potato Bread


In the world of healthful breads, sometimes the concept is more exciting than the taste itself. Not so in this case!

Seeded Miso Sweet Potato Bread
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
2 hrs 50 mins
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.


  • ½ cup plus 1½ tsp olive oil, divided

  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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