No-sugar-added sweet potato bread is a happy, healthful treat to share

Candy Potato Bread With Dates and Cranberries

Energetic time:25 minutes

Whole time:1 hour 25 minutes

Servings:10; makes one 9-by-5-inch loaf

Energetic time:25 minutes

Whole time:1 hour 25 minutes

Servings:10; makes one 9-by-5-inch loaf


It wouldn’t really feel fairly like the vacations to me with out some sort of candy, fragrantly spiced fast bread sitting on my kitchen counter, beckoning to be sliced into for breakfast, or to savor with a comfortable mug of tea within the afternoon. It brings a lot greater than meets the attention.

Moreover the straightforward pleasure of getting a cakey, fragrant, seasonal produce-packed deal with to nibble on, it additionally fills me with a sense of contentment to know there’s one thing particular for my daughter and husband to dip into, and to have one thing to share with buddies who pop over. And since I are typically gifted a lovingly do-it-yourself bread not less than as soon as throughout the season, and I additionally make it to offer to buddies, household and neighbors this time of yr, the loaves have come to represent the shared love and generosity in my life.

This candy potato bread speaks to all of these joys, and provides one other — it’s full of nourishing, complete elements, with no added sugar in any respect. As an alternative of white or brown sugar, and even maple syrup or honey, the bread is sweetened completely with mineral- and fiber- wealthy dates and candy potato. It is usually made with wholesome oil and a mixture of whole-grain and almond flours. (It may be made nut-free by substituting the almond flour with further whole-wheat or all-purpose flour, and omitting the pecans.) Whirring the dates in a meals processor together with the opposite liquid elements till easy distributes the fruit’s deeply flavorful sweetness all through the bread.

The loaf emerges from the oven tender and moist, delicately candy, and fragrant with cinnamon, nutmeg and ginger. It’s studded with contemporary cranberries which convey vivid bursts of tart taste, and pecans (in order for you them) for a wealthy, buttery crunch. I can’t consider a greater approach to convey needs for a wholesome vacation to the desk, for your self, or somebody you like.

Candy Potato Bread With Dates and Cranberries

Make Forward: The candy potato might be roasted as much as 3 days upfront.

Storage: Retailer well-wrapped at room temperature for as much as 4 days.

NOTE: To roast the candy potato: Preheat the oven to 425 levels. Prick a big (12-ounce) candy potato, comparable to a Garnet or Jewel, throughout with a fork, then place on a foil-lined baking sheet and roast, turning over halfway, for 50 to 60 minutes, or till tender. Let cool, then halve and scoop out the flesh right into a bowl, and mash with a fork till easy.

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  • 1/2 cup (120 milliliters) impartial oil, comparable to grapeseed, safflower, or canola, plus extra for the pan
  • 1 1/2 cups (190 grams) pitted dates
  • 1 cup mashed, roasted or boiled, orange-fleshed candy potato (see NOTE)
  • 1/3 cup (80 milliliters) milk (complete, low-fat or unsweetened almond milk)
  • 2 massive eggs
  • 1 teaspoon vanilla extract
  • 1 cup (130 grams) whole-wheat pastry flour or white whole-wheat flour (could substitute with 1/2 cup/63 grams) every common whole-wheat flour and all-purpose flour)
  • 1/2 cup (60 grams) almond flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon floor cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon floor nutmeg
  • 1/4 teaspoon floor ginger
  • 1/4 teaspoon fantastic salt
  • 1 cup (95 grams) contemporary complete cranberries
  • 1/2 cup (60 grams) chopped uncooked pecans

Place a rack in the course of the oven and preheat to 325 levels. Grease the within of a 9-by-5-inch loaf pan and line it with a chunk of parchment paper lengthy sufficient for a beneficiant overhang on each of the longer sides. Grease the parchment paper with the oil as nicely.

Place the dates within the bowl of a meals processor and pulse till finely chopped. Add the candy potato puree, oil and milk and pulse till easy. (Small bits of the dates will stay.) Add the eggs and vanilla, and pulse to mix. Switch the combination to a big bowl.

In one other massive bowl, whisk collectively the whole-wheat and almond flours, baking powder, cinnamon, baking soda, nutmeg, ginger and salt till mixed.

Add the flour combination to the candy potato combination, and stir simply till evenly integrated. Stir within the cranberries and pecans; the batter can be very thick.

Switch the batter to the ready pan and, utilizing a small offset spatula, easy out the highest. Bake for about 1 hour, or till the sides begin to draw back from the edges of the pan and a picket skewer inserted into the middle of the loaf comes out clear. Let cool within the pan utterly, then, utilizing the parchment overhang as a sling, take away from the pan, slice and serve.

Per serving (one 3/4-inch-thick slice)

Energy: 272; Whole Fats: 20 g; Saturated Fats: 2 g; Ldl cholesterol: 38 mg; Sodium: 203 mg; Carbohydrates: 34 g; Dietary Fiber: 6 g; Sugar: 18 g; Protein: 6 g

This evaluation is an estimate based mostly on obtainable elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook creator and registered dietitian nutritionist Ellie Krieger.

Examined by Olga Massov; e-mail inquiries to

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