Sweet Potato Quick Bread
Prep time
Cook time
Total time
Sweet potato is at its best this time of year, and this loaf uses whole wheat flour and coconut oil for some extra nutrition.
Recipe type: Quick Bread - Loaves
Serves: 4 mini loaves, or 1 large loaf
  • 1 cup cooked, mashed sweet potato
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons dark molasses
  • ⅓ cup raw sugar
  • 2 eggs, lightly beaten
  • ½ fat free Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all purpose white flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly grated nutmeg
  1. Preheat the oven to 350ยบ. Prepare 4 mini loaf pans, or 1 large loaf pan, by buttering very generously.
  2. In a large bowl, mix together the sweet potato, coconut oil, molasses, sugar, eggs, yogurt and vanilla.
  3. In a medium bowl, whisk together all of the remaining ingredients.
  4. Fold the dry ingredients into the sweet potato mixture, until well combined.
  5. Fill the pans evenly and level the tops with a spoon.
  6. Bake for 30 to 40 minutes for the small pans, or about 50 minutes for a large one, turning pan half way through to bake evenly. There should still be a few moist crumbs sticking to a tester inserted near the center.
  7. Cool the loaves in the pans for 5 minutes, then turn out onto a cooling rack.
  8. Wrap leftovers tightly - this will keep at room temperature for a couple days, and much longer in the refrigerator.
  9. Serve with soft butter, or cream cheese - it is delicious toasted.
Recipe by The Creekside Cook at http://thecreeksidecook.com/sweet-potato-quick-bread/