In a savory twist on a Southern classic, this sweet potato bread combines the sweet, tasty tuber with the herbs rosemary and thyme, as well as salty chopped Kalamata olives. Einkorn whole wheat flour adds a hearty texture, while pumpkin seeds sprinkled on top roast when the bread is baked, providing delightful crunch. Perfect for a cozy autumn day, this bread pairs well with soups, stews or a simple cheese spread. But, of course, no one would balk if you had it for breakfast.
Savory Sweet Potato Bread
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Ingredients
- 1-3/4 cups einkorn whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. thyme
- 1 tsp. garlic powder
- 1 tsp. rosemary chopped
- 1 tsp. basil leaves
- 2 Tbsp. golden flax seed meal + 6 Tbsp. water, mixed together and let gel 10 minutes
- 15 oz. sweet potato puree
- 1/2 cup cane sugar
- 1/4 cup avocado oil
- 1/2 cup Kalamata olives pitted, chopped
- 2 Tbsp. pumpkin seeds raw
Instructions
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Preheat oven to 350 degrees F. Coat 8-1/2 x 4-1/2-inch loaf pan with oil and flour.
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In large mixing bowl, whisk together flour, baking powder, baking soda, salt, thyme, garlic powder, rosemary and basil.
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In separate bowl, mix together gelled flax seed mixture, sweet potato puree, cane sugar and avocado oil.
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Mix wet ingredients into dry ingredients and stir until just combined. Fold in olives.
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Scoop batter into prepared pan and smooth top. Sprinkle pumpkin seeds on top evenly.
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Bake 55-65 minutes until golden brown on top and toothpick inserted in center comes out clean.
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Let cool completely on baking rack before removing from pan.
Notes
Nutrition
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