Sweet Potato Apple Bread is full of delicious, natural ingredients such as fresh sweet potato and fresh or frozen apple slices, seasoned with vanilla, pumpkin spice, cinnamon; and sweetened with pure maple syrup.

This quick bread is a favorite loaf during the colder months of the year. It is light and fluffy with a soft texture and the apple bits provide an enjoyable burst of flavor. Like all quick breads this recipe freezes and stores very well, so its easy to make extra and set it aside for another day or even share it with family and friends.

In this post we are walking you through the process to make the best loaf with simple, easy to follow techniques and tips.

Quick breads are an easy way to use up extras in your kitchen. That’s how this recipe came to be. I had apples and sweet potato puree that needed using. Tada! A delicious new recipe.

Is Sweet Potato Bread good for diabetics?

Sweet Potato Bread can be a good option for diabetics depending on their specific needs, and the recipe used. In general, sweet potatoes have a high amount of starch that digests slower than traditional quick breads made with refined ingredients. This would make them a good option for most diabetics. However, it is important to note that some recipes, like ours, do include the use of flour so it is important to look over the recipe and decide if it works for your dietary needs.

I made Cinnamon Spice Apple Bread recently and the naturally sweet apples helped reduce the need for extra sugar in that recipe. One of the beautiful things about cooking with naturally sweet ingredients is that you can cut down, or even omit processed sweeteners. You will see how that works in this Sweet Potato Apple Bread recipe.

I also made my own instant pot steamed sweet potatoes puree. You can follow my link if you have an Instant pot or cook your sweet potatoes any way you prefer. Mash them into a puree and they are ready.

Can I use sweet potatoes instead of flour?

Sweet potatoes can replace flour in lot’s of recipes as they works well to provide a firm texture because they have such a high starch content. They also provide a great source of fiber, added liquid and flavor.

You will notice that our recipe uses both flour and sweet potatoes, this is to keep the texture light and more cake like. Without flour your sweet potato bread will still taste amazing, but it will have a much heavier, dense texture.

Nutrition information

Sweet potatoes and apples are both naturally sweet and extremely good for you. A bit of maple syrup (read about the health benefits of maple syrup) is all the added sweetener this recipe contains. I’m using avocado oil in combination with sweet potatoes because a good quality Avocado oil is an amazingly heart healthy oil. Always take care to research the brands of your seed oils as many are cut and diluted with low quality oils that are not good for our bodies.

Sweet potatoes contain no oil at all. In fact, sweet potatoes need healthy fats to help release and properly digest the nutrients they offer.

How do you store Sweet Potato Bread?

Quick breads are fantastic to have on hand and store very well in the freezer. You can keep your baked loaf covered at room temperature for 4 days unless your home is unusually warm. If it is, move your bread to the fridge for a cooler environment.

To freeze Sweet Potato Bread allow it cool completely, wrap it tightly in plastic wrap and then cover with aluminum foil making sure you write the date as well as which bread it is. Place it in a freezer safe bag and store it in your freezer for up to 3 months. To thaw remove your loaf from the freezer and set it on the counter to slowly thaw at room temperature.

Sweet Potato Apple Bread Recipe Notes:

Here is a small tip to improve the flavor of your bread loaf. In almost every quick bread we bake we add almond extract flavoring. My niece Meghan taught me that trick in her Blueberry zucchini bread recipe. She learned it from her mama and now I’m passing the family secret to you! Almond flavoring really picks up the flavor and enhances any vanilla flavoring you add as well. If you have some almond extract on hand, try adding it to your batter.

This bread is easy and quick to put together! If you have the ingredients handy and the sweet potato puree made ahead, all the time is in chopping the apple and nuts. I used my food processor for both the nuts and apples. I made my sweet potato puree in my Instant Pot as the video below shows you.

TIPS:

1. I have made this bread with both fresh and frozen apples. Measure frozen apples frozen not thawed for best results.
2. Be careful to keep an eye on your bread for doneness as bake time will vary oven to oven. Insert a toothpick in the middle to check, it should come out dry and clean when the bread is baked through.
3. The instructions tell you to beat the wet mixture for about five minutes until it thickens and turns a pale color. This will help leaven the bread. It may not thicken a lot but this step will help you get a light loaf.

Instructions:

• Preheat the oven to 325 degrees.
• Oil two 9 x 4 bread baking pans
• Whisk together dry ingredients in a large bowl.
• Whisk wet ingredients in a larger separate bowl.
• Chop the apples and nuts. Stir the apples and nuts into the wet ingredients.
• Pour the dry ingredients into the wet and stir together until just combined.
• Pour the batter evenly into two greased 9 x 4 inch loaf pans and lightly smooth the top.
• Bake for about 60 minutes until a toothpick inserted in the center comes out clean.

After removing from the oven the loaves will still be cooking for a few minutes. let the loaves sit in the pans about 10 minutes before turning them onto a cooling rack.

NUTRITIONAL INFORMATION:

235 CALORIES/Serving
Fat 10 g
Carbs 32 g
Protein 5 g

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