Recipe: Sweet Potato Oat Bread


Autumn is coming soon, and while everyone I know is seemingly salivating over Pumpkin Spice Everything, I’ve been craving a different orange vegetable. I had a few pounds of sweet potatoes leftover that were beginning to grow eyes, and I was looking for a new, healthy breakfast to enjoy. I wanted to try out baking with oat flour and my new brown rice protein powder, and I knew a quickbread would be the perfect occasion.

I found a recipe on Pinterest for Cinnamon and Spice Sweet Potato Bread that sounded amazeballs, but I needed to tweak it. (Let’s face it, I need to tweak all recipes, it’s an obsession I have.) My recipe barely resembles the original recipe, but it’s a hearty breakfast bread that’s mildly sweet and gluten free. If you don’t want to use the protein powder, just swap out for a 1/2 cup of gluten free flour (coconut/almond/brown rice/oat flour) or 1/2 cup of old fashioned oats.

Sweet Potato Oat Bread

  • Servings: 8
  • Difficulty: easy
  • Print

A moist, healthy breakfast bread with the flavors of autumn.

Nutrition facts: 302 calories, 42 grams carbs (6 grams fiber), 11 grams fat, 12 grams protein


  • 2 cups cooked sweet potato
  • 2 large eggs
  • 1/4 cup coconut oil
  • 1/4 cup Greek yogurt (I used whole milk yogurt)
  • 1 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1/4 tsp kosher salt
  • 1 cup unsweetened applesauce
  • 1 cup oat flour
  • 1 cup old fashioned oats, divided
  • 1/2 cup vegan protein (I used brown rice protein. Do NOT use whey protein, it does not respond well to heat)
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp each ground ginger and ground nutmeg
  • 1/2 tsp each ground cloves and ground allspice


Preheat oven to 350F. Line a large loaf pan with parchment paper, set aside. Put the cooked sweet potato in a large bowl and mash with a fork. Add the eggs, coconut oil, Greek yogurt, vanilla, brown sugar, salt and applesauce and whisk until combined; set aside.

In a medium bowl, combine the dry ingredients – oat flour, oats (reserve 1/4 cup oats for topping), brown rice protein, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and whisk to combine. Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Take your time stirring until no stray bits of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula as necessary because it’s very easy to miss dry ingredients hiding at the bottom of the bowl in this batter. Don’t worry about being gentle, there is no wheat flour in this to toughen the bread.

Turn batter out into prepared pan(s), smoothing the top lightly with a spatula. Sprinkle with remaining oats. Bake for 60 to 70 minutes or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean.

Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

When completely cooled, slice and store in the refrigerator.

I look forward to making this recipe again asap! Are you in the sweet potato pie camp or the pumpkin spice camp? Let me know, I promise not to judge you… too harshly! 😉



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