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Healthy Cinnamon Sweet Potato Bread

The perfect healthy fall baked good. Spiced with cinnamon, ginger, and nutmeg and made with the nutritious ingredients that you love. It's vegan and oil-free, too!
Course Baked Goods, Baking
Cuisine American, Vegan
Keyword Healthy, vegan, Whole grain
Prep Time 30 minutes
Cook Time 1 hour
Author hannahmageerd


  • 1 large sweet potato peeled and chopped
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • pecan pieces and pepitas for topping optional


  • Preheat oven to 350F and grease or line a loaf pan with parchment paper.
  • Puree your sweet potato by bringing a medium pot of water to a boil. Add sweet potato cubes and bring to a boil once again in the water. Reduce heat and simmer for approximately 20 minutes until the cubes are fork-tender. Transfer to a blender or food processor and puree until creamy and smooth. 
  • In a small bowl, whisk together flaxseed and water and set aside. To a large mixing bowl, add whole wheat flour, baking soda, baking powder, salt, and spices.
  • In a separate medium mixing bowl, add sweet potato puree, maple syrup, unsweetened applesauce and vanilla extract. Whisk together to combine.
  • Add wet ingredient mixture to the dry ingredient mixture in the large mixing bowl. Mix together gently until everything is combined, be careful not to over-mix!
  • Transfer batter to your lined loaf pan and spread evenly. Optional: sprinkle the top with pecan pieces and pepitas. Bake at 350F for 50-60 minutes, until a toothpick comes out clean. Cool sweet potato bread completely, then remove from loaf pan. Slice and serve.