Blueberry Sweet Potato Bread
Delightfully moist and bursting with fall-inspired flavors, this Blueberry Sweet Potato Bread is a wholesome treat that blends the natural sweetness of mashed sweet potatoes with the juicy tang of fresh blueberries. Perfectly spiced with a hint of cinnamon, this recipe brings comforting warmth to your breakfast table or snack time. The addition of whole eggs, vegetable oil, and milk ensures a tender crumb, while tossing the blueberries in flour prevents them from sinking, maintaining a picture-perfect presentation. Easy to prepare in just 15 minutes, this quick bread bakes to golden perfection in under an hour, making it a fantastic option for busy bakers seeking a homemade twist. Whether served warm or at room temperature, this nutrient-packed loaf celebrates the balance of sweet and earthy flavors with every slice.
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Recipe Information
Ingredients
- 1 cup Sweet potato (mashed)
- 2 cups All-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.5 tablespoons All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.
In a large bowl, whisk the eggs until combined. Add the mashed sweet potato, vegetable oil, milk, and vanilla extract, and mix until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
In a small bowl, toss the blueberries with 0.5 tablespoons of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 420.4 g | 153% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 190.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
