California Sweetpotato Nut Bread

The California Sweetpotato Nut Bread is like a really great banana bread—but with shredded sweetpotatoes instead of bananas! Easy to make and laced with superfood sweetpotato vitamins and minerals, it’s delicious for breakfast in the morning, tea in the afternoon, or an anytime snack or sweet treat.

Recipe and photo courtesy of California Sweetpotatoes

Ingredients

Bread

1 Cup packed, light brown sugar
²/₃ Cup milk
6 Tablespoons (3/4 cup) unsalted butter, melted
2 eggs
1¹/₄ Cups all-purpose flour
³/₄ Cup whole wheat flour
1 Teaspoon ground cinnamon
1 Teaspoon baking soda
³/₄ Teaspoon salt
1¹/₂ Cups shredded orange - or white/yellow fleshed sweetpotatoes, or a combination (about 4 ounces)
¹/₂ Cup raisins, ideally golden

Procedure

Preheat the oven to 375°F. Coat an 8-by-4-inch loaf pan with nonstick cooking spray.
Whisk together the sugar, milk, butter, and eggs in a large bowl. Set aside.
Combine the flours, cinnamon, baking soda, and salt in a medium bowl. Stir in the sweetpotatoes.
Mix the flour mixture into the sugar mixture, stirring until almost combined. Add the nuts and raisins, gently stirring until just combined. Transfer the batter to the prepared pan.
If using the nut topping, combine the nuts, sugar, and cinnamon in a small bowl. Sprinkle over the batter.
Bake 30 minutes.
Cover the pan loosely with foil and continue to bake until a tester inserted into the center comes out with a few moist crumbs, 35 to 45 minutes.

Nut Topping (optional)

2 Tablespoons chopped walnuts, pecans or a combination
1¹/₂ Teaspoons packed, light brown sugar
¹/₂ Teaspoon ground cinnamon

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.