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  • Traci Hatchett

Blueberry Sweet Potato Bread Recipe

Ingredients: 3/4 cup cooked and mashed sweet potato 1/2 cup mashed ripe banana 1/3 cup maple syrup or honey 1/4 cup melted coconut oil 1 teaspoon apple cider vinegar 2 teaspoons vanilla extract 2 eggs 1 1/2 cups whole wheat flour 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1 teaspoon baking powder 1/2 teaspoon baking soda

1/2 teaspoon of salt 3/4 cup fresh blueberries (save some to add to the top of the bread)

1/4 cup sunflower seeds (for bread topping)

Instructions: 1. Preheat oven to 350F and spray whole loaf pan with cooking oil to prevent sticking.

2. In a large mixing bowl, combine mashed sweet potato, mashed banana, maple syrup or honey, eggs, vanilla, coconut oil, and vinegar in a medium bowl and whisk until smooth. Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir together, mixing until well combined and batter has a smooth consistency. 3. Fold in blueberries (saving some for the top of the bread) 4. Pour batter into the prepared loaf pan, using a spatula to spread the batter evenly throughout the pan. Top with extra blueberries and sunflower seeds. Note: I don't add the sunflower seeds until the bread is baked halfway thru. 5. Bake in preheated oven for 35-40 minutes (add the sunflower seeds at about 20 minutes) 6. Let loaf cool in pan for 15 minutes before transferring it to a wire cooling rack. Slice & enjoy!!

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