This quick and easy sweet potato bread recipe is super moist & studded with candied walnuts.
I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
Are you more of a sweet or savory fan? While I definitely love me some salty tortilla chips, I'm still a team sweet supporter. I mean this is a SWEET potato bread after all. It also seems like walnuts were made for quick breads and sweet potatoes inherently. They just...flow. PLUS, a handful of California walnuts is a versatile snack that can be savory OR sweet. Regardless of your flavor preference (but sweet is better, ahem), walnuts are the ONLY nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). Let's make some bread now, shall we?!
What makes this sweet potato bread delicious and healthy
- avocado oil
- California walnuts
- mashed sweet potato
- white whole wheat flour
- brown sugar
- baking powder
- baking soda
How to make this sweet potato bread
Start by heating a large skillet over medium heat. Add 1 tablespoon of avocado oil (or canola oil), followed by ¼ cup sugar. Let the sugar melt completely, stirring the mixture often to prevent burning. Stir in 1 cup of chopped California walnuts, stirring to coat completely.
Remove the walnuts from the heat and set aside. Preheat oven to 350°F, and coat a 8x4 loaf pan with cooking spray, and set aside. In a mixing bowl, combine 1 ½ cups of cooked, mashed sweet potato (about 1 large, or 2 medium) 1 ripe, mashed banana, 2 eggs, ¼ cup avocado oil (or canola oil), and 1 teaspoon of vanilla.
In a large bowl, whisk together 1 ¾ cup white whole wheat flour, ½ cup packed light brown sugar, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon of salt. Stir the wet mixture into the dry until just combined, and transfer to prepared loaf pan.
Sprinkle batter with candied walnuts, using a rubber spatula, or the back of your hand to firmly press into the batter. Bake in preheated oven uncovered for 60 minutes, or until a knife inserted comes out clean. Let cool completely before slicing.
- Use ½ whole wheat, ½ all-purpose flour if you don't have white whole wheat flour on hand.
- Make sure the walnuts are firmly pressed into the batter before baking to make sure they don't fall off once the bread is baked.
- Let the bread cool completely before slicing to prevent breakage.
How long does this sweet potato bread last?
If wrapped tightly, or kept in an airtight container, this bread will last for up to 5 days on the counter, or up to 1 week in the refrigerator.
Can you freeze this sweet potato bread?
Yes! After baking, wrap the bread tightly in plastic wrap, followed by aluminum foil before freezing. The bread can be stored in the freezer for up to 3 months.
Money-Saving Tips for this Sweet Potato Bread Recipe:
- Buy in bulk. Purchase items you use frequently in bulk, like flour, walnuts, or eggs for a more cost effective option.
- Buy store brand. Utilize store brands for items like spices, flours, and oils for a less expensive option, that doesn't sacrifice flavor or quality.
- Mash your own. Pre-mashed sweet potatoes are convenient, but more expensive, and can have added sweeteners or ingredients. Take the extra couple of minutes to mash your own at home.
more baked good recipes:
Did you make this recipe? Leave me a comment & rating to let me know how it came out!