Desserts

October 14, 2019

Peanut Butter Sweet Potato Bread

Peanut Butter Sweet Potato Bread is soft, sweet, and packed with peanut butter flavor. A delicious plant-based recipe for fall.

Peanut Butter Sweet Potato Bread

Have you fallen in love with sweet potatoes yet? If not, you're about to. It's fall, sweet potatoes are in season, and this Peanut Butter Sweet Potato Bread is calling your name.

Sweet potatoes are such an incredible food. Nutritionally, they've got fiber, healthy carbs, and tons of vitamins and minerals. They're super versatile: you can roast them by themselves or with veggies, bake them in brownies or blondies, turn them into bites, make fries, use them in soup, add them to salad, make hummus, or bake them into bread!

Best of all, sweet potatoes are tasty! Depending on what kind you use and how you cook them, they can range from sticky sweet and dense to light and earthy. They can hide nicely in a dish or be the star of the show. They're definitely on my list of top 5 favorite foods. I hope they're on yours too!

Peanut Butter Sweet Potato Bread

What is sweet potato bread?

The obvious answer is that it's bread made with sweet potatoes.

The non-obvious answer is that sweet potatoes serve as one of the wet ingredients, making up the bulk of this bread. As a starch, they help bind the bread together.

They also give it a slightly sweet flavor, with a bit of earthiness (<--trust me, it's good).

This specific bread is peanut butter flavored. So it uses sweet potato, but peanuts are the co-stars of this show. Peanut butter and sweet potato go so well together - they are one of my favorite combinations! The sweet-savory-salty mix is amazing.

Now that we have a better understanding of the bread itself, let's dig into the ingredients.

Peanut Butter Sweet Potato Bread

Peanut Butter Sweet Potato Bread Ingredients

  • Baked Sweet Potato: Baking the sweet potatoes (as opposed to steaming them) gives them tons of extra flavor. You'll notice that when you bake a sweet potato, it will start oozing gooey stuff. This is great, because it's giving us a richer flavor.
  • Date Sugar: Since this is a sweet bread, we're adding a bit of sugar.
  • Crunchy Peanut Butter: The key here is crunchy. By using crunchy peanut butter we get bites of peanut dispersed in the bread. If you don't have crunchy peanut butter, don't worry, just stir in some extra peanuts and you'll be good to go!
  • Date Syrup: A little liquid sweetener balances out the wet-to-dry ratio.
  • Ground Flax: Flax serves as a binder and replaces the eggs you might find in a 'normal' bread recipe.
  • Vanilla Extract: For vanilla flavor.
  • Cinnamon: A touch of cinnamon complements the sweet potato really well.
  • Peanut Powder: We're replacing some of the flour you might find in a typical bread recipe with peanut powder. This adds extra peanut butter flavor and some awesome plant-based protein.
  • Oat Flour: We will still use some oat flour to achieve the correct bread texture.
  • Baking Powder: To help the bread rise.
  • Salt: A pinch of salt helps create the optimal sweet-savory-salty mix.
  • Chopped Peanuts: We'll add some peanuts to the top of this bread for extra peanut butter flavor AND extra crunch.

Peanut Butter Sweet Potato Bread Ingredients

How to Make Peanut Butter Sweet Potato Bread

Start by mashing your sweet potatoes.

Then, add the date sugar, peanut butter, date syrup, ground flax, vanilla extract, and cinnamon. Stir until combined.

Next, stir in the dry ingredients: peanut powder, oat flour, baking powder, and salt. Mix until you get a nice dough/batter.

Spread it into a loaf pan and top with the chopped peanuts.

Bake the bread for about 20 minutes, until the inside is cooked through. Then let it cool. Slice it and enjoy!

Peanut Butter Sweet Potato Bread

How to Store Sweet Potato Bread

This bread is made from whole-food plant-based ingredients, so it won't stay fresh as long as a bread with more processed ingredients. BUT you can store it on the counter with some aluminum foil wrapped around it or in the fridge.

Can you freeze sweet potato bread?

Yes. I recommend slicing the bread before you freeze it so it is easier to thaw and eat. Defrost it by leaving it out on the counter until it is the appropriate temperature.

This bread is not like toast, but you may even want to put it in the toaster and get a nice crisp on the outside. Experiment with the taste and texture that you like best!

I hope you enjoy!

Peanut Butter Sweet Potato Bread

Recipe Prayer

Jesus, thank you for healthy sweet potatoes. We are grateful for vegetables that are in season. Amen.

Tried this recipe?

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Peanut Butter Sweet Potato Bread

Peanut Butter Sweet Potato Bread is soft, sweet, and packed with peanut butter flavor. A delicious plant-based recipe for fall.

Author:

Elizabeth

Serves:

12

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 10 Ounces Baked Sweet Potato, skins removed
  • 1/2 Cup Date Sugar
  • 1/4 Cup Crunchy Peanut Butter
  • 2 Tablespoons Date Syrup
  • 2 Tablespoons Ground Flax
  • 2 Teaspoons Vanilla Extract
  • 3/4 Cup Peanut Powder
  • 1/2 Cup Oat Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt decrease to 1/2 teaspoon if using salted peanut butter
  • 1/2 Teaspoon Cinnamon
  • 1-2 Tablespoons Chopped Peanuts, for topping

Instructions

  1. Preheat the oven to 350. Line a loaf pan with parchment paper.
  2. In a medium bowl, mash the sweet potato.
  3. Add the date sugar, peanut butter, date syrup, ground flax, and vanilla extract. Stir until combined.
  4. Add the peanut powder, oat flour, baking powder, salt, and cinnamon. Mix well.
  5. Spread the mixture into the prepared pan. Top with chopped peanuts, if desired.
  6. Bake for 20 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Let cool 15 minutes. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography