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Seeded Miso Sweet Potato Bread Recipe

Seeded Miso Sweet Potato Bread
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5 from 1 review

A unique and flavorful seeded miso sweet potato bread recipe that combines the earthy sweetness of roasted sweet potatoes with the umami richness of miso. This bread is perfect for toasting, making sandwiches, or enjoying on its own. Packed with nutritious seeds for added texture and flavor, it’s a delightful twist on traditional bread that’s both healthy and satisfying. Ideal for home bakers looking to explore new flavors and create a wholesome loaf that pairs wonderfully with soups, salads, or spreads!

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tbsp miso paste (white or red, depending on flavor preference)
  • 1/4 cup sunflower seeds (plus extra for topping)
  • 1/4 cup pumpkin seeds
  • 1 tbsp chia seeds
  • 1 tbsp flaxseeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup milk (or dairy-free alternative)
  • 1/4 cup olive oil or melted coconut oil
  • 1 tbsp apple cider vinegar
  • Optional: 1-2 tbsp honey or maple syrup for a slight sweetness

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. Prepare Sweet Potato: Boil or steam sweet potato until soft. Mash until smooth and let it cool.
  3. Combine Dry Ingredients: In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and seeds.
  4. Mix Wet Ingredients: In another bowl, whisk together the mashed sweet potato, milk, miso paste, olive oil, and apple cider vinegar. Add honey or maple syrup if using.
  5. Combine and Pour: Slowly add the wet ingredients into the dry ingredients. Stir until just combined; do not over-mix.
  6. Bake: Pour the batter into the prepared loaf pan. Sprinkle extra seeds on top for a decorative crust. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  1. Flavor Adjustment: Use white miso for a milder taste or red miso for a stronger, more umami-rich flavor.
  2. Nut Variations: Add chopped walnuts or almonds for extra crunch.
  3. Sweetness: Add a hint of maple syrup or honey for a touch of sweetness.
  4. Gluten-Free Option: Substitute with a gluten-free flour blend.
  5. Storage: Store in an airtight container for up to 3 days, or freeze slices for later use.

Nutrition

Find it online: https://www.rollrecipe.com/seeded-miso-sweet-potato-bread/