Blueberry Sweet Potato Bread
Made from whole grains and naturally sweetened, this Healthy Blueberry Sweet Potato Bread is a delicious breakfast, snack or treat. Mixed together in one bowl and into the oven it goes, this recipe will be a new family favorite!
Servings: 8 servings
- 3/4 cup cooked and mashed sweet potato can sub with canned sweet potato puree
- 1/2 cup mashed ripe banana
- 1/3 cup maple syrup or honey
- 1/4 cup melted coconut oil or avocado oil
- 1 teaspoon apple cider vinegar can sub lemon juice
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups whole wheat flour
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup California Giant Berry Farms blueberries plus a few extra for topping if desired.
Preheat an oven to 350 ℉ and line a loaf pan with parchment paper or grease it with extra oil to prevent sticking.
In a large mixing bowl, combine mashed sweet potato, mashed banana, maple syrup/honey, eggs, vanilla, oil, and vinegar in a medium bowl and whisk until smooth. Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir together Mix until well combined and batter has a smooth consistency.
Fold in blueberries.
Pour batter into the prepared loaf pan, using a spatula to spread the batter evenly throughout the pan. Top with a few extra blueberries, if desired.
Bake in the preheated oven for 35-40 minutes.
Let loaf cool in pan for 15 minutes before transferring it to a wire cooling rack. Slice into 8 pieces and enjoy!
Let cool completely and store in an air-tight container in fridge for up to 4 days or in the freezer for a month.
Serving: 1slice | Calories: 220kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 239mg | Potassium: 264mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1836IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg