Sweet Potato Maple Vegan Beer Bread

I don’t know if beer is exactly healthy, but let’s say it is.

It would mean that this bread is pure health food. Sure, I’ll go with that.

Sweet Potato Maple Vegan Beer Bread - No sugar, no eggs, no butter and no kneading in this soft, fluffy, super moist and flavorful bread! Easiest bread recipe ever at averiecooks.com

When I made Honey Maple Beer Bread, I was so pleased with the taste, texture, and ease of the one-bowl, no-kneading recipe, I knew I had to experiment more.

This bread is based on that recipe, but it’s vegan and refined sugar-free. That’s right, there are no eggs in this fluffy-rising loaf with a soft, moist, open crumb.

There’s no refined sugar used. The natural sweetness from the sweet potato, along with maple syrup and robust dark molasses, provide a gentle and subtle sweetness.

Sweet Potato Maple Vegan Beer Bread - No sugar, no eggs, no butter and no kneading in this soft, fluffy, super moist and flavorful bread! Easiest bread recipe ever at averiecooks.com

I microwaved one small sweet potato, peeled it, mashed it in a big mixing bowl, and then added  a drizzle of oil, molasses, (sugar-free) maple syrup, cinnamon, nutmeg, and cloves. I imagine you could use about 1/2 cup pumpkin puree if you have any lingering and begging to be used.

You can take this bread more savory by skipping the molasses, cinnamon, nutmeg, and cloves, and replacing with garlic powder, onion powder, curry, seasoning salt, or a favorite grill seasoning. I suggest agave instead of maple because it’s cleaner tasting and won’t compete as much with the savory elements.

Sweet Potato Maple Vegan Beer Bread - No sugar, no eggs, no butter and no kneading in this soft, fluffy, super moist and flavorful bread! Easiest bread recipe ever at averiecooks.com

Stir in all-purpose flour baking powder, and pour a 12-ounce bottle of beer over it. It’ll foam up and look like a bubbling science experiment, which is the yeast in the beer interacting with the baking powder, and all those bubbles are going to help the dough rise in the oven.

I haven’t tested using whole wheat flour, but I wouldn’t use more than 50% or the bread could be very dense,  and/or not rise well. I have no idea if gluten-free flour blends will work.

Sweet Potato Maple Vegan Beer Bread - No sugar, no eggs, no butter and no kneading in this soft, fluffy, super moist and flavorful bread! Easiest bread recipe ever at averiecooks.com

The bread doesn’t taste like beer, which is good because I hate beer. I used one bottle of Stella Artois, chosen by default. Use what you enjoy.

I’m in Aruba and selected it from a local grocery store because it was 12-ounces and many local brews are bottled smaller. The label was in English and I could read it, and I’ve seen people drink it in bars in the U.S., so I figured it wasn’t awful.

Sweet Potato Maple Vegan Beer Bread - No sugar, no eggs, no butter and no kneading in this soft, fluffy, super moist and flavorful bread! Easiest bread recipe ever at averiecooks.com

The Stella was lighter in color than the pumpkin-flavored Blue Moon I used in my last beer bread, and the resulting loaf is much paler, which was surprising, considering the orange sweet potato. Sometimes with baking I’m still really surprised by what comes out of the oven 30 minutes later.

This loaf has a firmer outer crust, with a soft, ridiculously moist, dense yet springy interior.

Sweet Potato Maple Vegan Beer Bread - No sugar, no eggs, no butter and no kneading in this soft, fluffy, super moist and flavorful bread! Easiest bread recipe ever at averiecooks.com

The sweet potato lends tons of moisture and slight texture, reminiscent of the texture you’d find in a grainy or wheaty loaf, minus any whole grains or whole wheat flour used.

The spices and maple flavor are present, but on the fainter side. Normally I go very heavy-handed  with spices, but kept them to a modest level. It’s less sweet and less spiced than the Cinnamon and Spice Sweet Potato Bread because I wanted it to be good sandwich bread or for toasting, and not be too overloaded with heavy spices.

Sweet Potato Maple Vegan Beer Bread - No sugar, no eggs, no butter and no kneading in this soft, fluffy, super moist and flavorful bread! Easiest bread recipe ever at averiecooks.com

It makes excellent toast, and I bet it would have made excellent French toast, but the loaf was devoured in record time. My family commented on how soft and moist the bread is, and both of them scarfed down 2 slices of toast. Then they asked for 2 more slices, each. There went the loaf.

Not only is it the easiest bread you’ll ever make, but since it’s free from refined sugars and it’s vegan, feel free to have at least 3 or 4 warm, buttery slices of this health food. No joke, best toast I’ve ever had.

Sweet Potato Maple Vegan Beer Bread - No sugar, no eggs, no butter and no kneading in this soft, fluffy, super moist and flavorful bread! Easiest bread recipe ever at averiecooks.com

Sweet Potato Maple Vegan Beer Bread - No sugar, no eggs, no butter and no kneading in this soft, fluffy, super moist and flavorful bread! Easiest bread recipe ever at averiecooks.com

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Sweet Potato Maple Vegan Beer Bread

The beer bread, which does not taste like beer, is made in one bowl in minutes, there's no kneading, it's vegan, and refined sugar-free. No eggs in this fluffy-rising loaf with a firmer exterior and a soft, moist, open crumb on the interior. There's no refined sugar used, and the natural sweetness from the sweet potato, along with maple syrup and robust dark molasses, provide a gentle and subtle sweetness. Baking times will vary based on moisture level of sweet potato, climate and oven variances, and brand of beer used. Since it's free from refined sugars and it's vegan, feel free to have a few extra slices. Makes great sandwich bread or toast.

Yield: one 9x5 loaf, 12 hearty slices

Prep Time: 5 minutes

Cook Time: about 30 minutes

Total Time: about 1 hour, for cooling

Ingredients:

about 1/2 cup mashed sweet potato (the flesh from 1 small cooked and peeled sweet potato)
2 tablespoons canola, vegetable, or melted coconut oil
2 tablespoons light, medium, dark molasses (not blackstrap, too bitter)
1/3 cup maple syrup (I used sugar-free)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt, optional and to taste
2 1/2 cups all-purpose flour
1 tablespoon baking powder
12 ounces beer (I used Stella Artois; use your favorite beer)

Directions:

  1. Preheat oven to 375F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Add the sweet potato to a large mixing bowl (I microwaved the sweet potato for 7 minutes, let it cool momentarily, peeled it, and mashed it with a fork in the mixing bowl).
  3. Add the next 7 ingredients, through optional salt, and whisk to combine. Some small sweet potato lumps will be present and that's okay.
  4. Add the flour, baking powder, and slowly pour the beer over the top. It will bubble and foam. Stir until combined and no white bits remain at bottom of bowl. Batter is thick, gloppy, and dense.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 40 minutes, or until top is domed, firm and set, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out onto a wire rack to cool completely. Slice using a serrated knife. Bread is best fresh, but will keep airtight for up to 4 days. I prefer it toasted with butter, and makes good sandwich bread.

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Have you ever made beer bread?

   

66 Responses to “Sweet Potato Maple Vegan Beer Bread”

  1. #
    1
    Ellen — January 3, 2014 at 12:45 am

    Beer bread is dandy! I am a fan.

    Reply

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    Jess — January 3, 2014 at 2:05 am

    Works as health food in my book! Love this flavor combination…although it makes me want to curl up in front of a roaring fire somewhere. ;)

    Reply

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    Laura @ Lauras Baking Talent — January 3, 2014 at 3:25 am

    The texture of this bread is just amazing. I want to reach out to the pictures and eat a slice. Love sweet potatoes… so I definitely need to attempt making this bread really really soon!

    Reply

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    Heather Iacobacci-Miller — January 3, 2014 at 3:35 am

    I like that this could also be savory. It sounds amazing and imagine it smells heavenly. For the super beer nerds, I bet someone could play around with some of the richer, chocolatier beers for even more added or richer flavor.

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 3:36 am

      I bet you’re totally right on all accounts! You could totally take it more savory, cheesy, or…chocolaty <—-love that one :)

      Reply

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    Taylor @ FoodFaithFitness — January 3, 2014 at 3:48 am

    That bread looks so light and moist! I love that secret beer trick in baked goods!
    The combination of molasses and maple syrup with sweet potato? YUM! This looks like my kinda bread

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:50 pm

      molasses and maple syrup with sweet potato <—exactly :) My faves too!

      Reply

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    Paula — January 3, 2014 at 4:29 am

    I want to surprise Jon with this for dinner tonight. I’ve made beer bread and sweet potato bread but putting them both together sounds even better! I could easily pick up some beer today, but we have a variety pack of Angry Orchard Hard Cider in the fridge, so I thought the ginger apple flavor might be interesting in this. The photos are mouthwatering, especially the ones with all that melted butter…I’m breaking out the Kerrygold for this loaf!!!

    Reply

    • Paula replied: — January 3rd, 2014 at 7:14 pm

      I gave this a go with the hard cider and it is sooooo good! I left out the molasses and just put a pinch of the other spices in because the cider is pretty sweet and flavorful. I love the little pieces of sweet potato in it and had my first piece with butter and my 2nd with PB. The texture is wonderful and it is so easy to mix up–really love this one Averie!!!

      Reply

      • Averie Sunshine replied: — January 3rd, 2014 at 10:42 pm

        So glad you made it and loved it, Paula! On the same day I posted the recipe, no less. That’s great! And being that I know nothing about beer, I bet certain beers could really play up certain elements and flavor profiles. Lucky you, you know way more than me and can have a field day :)

    • Averie Sunshine replied: — January 3rd, 2014 at 10:53 pm

      I read this comment early today and then the day just got away from me. But I knew when you said you were making it, you would. And about dinnertime I was thinking of you and wondering if you made it! The photos. Omg Aruba. Lighting is just horrid and I have to shoot in a way I never would in S.D. but glad you like them :) And I hope you broke out the KG! Oh random aside too when you said you put some PB on some. I just made some bourbon PB. I bet Jon would like that too if he’s a PB eater. I know he’s a bourbon guy! http://instagram.com/p/isdwBWxsXs/ ABout 1/4 cup (or a little more -LOL – in at the very end after it’s already smooth). And maybe a little brown sugar if you think it needs it.

      Reply

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    Lisa @ Garnish with Lemon — January 3, 2014 at 5:31 am

    I’m so intrigued by this recipe! I love how fluffy and light the bread looks-can’t wait to give it a whirl!

    Reply

  8. #
    8
    Erin | The Emerging Foodie — January 3, 2014 at 6:21 am

    Sweet potatoes and beer and bread. Nothing can be wrong with that combination! Love this. Pinning!

    Reply

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    Julie @ This Gal Cooks — January 3, 2014 at 6:28 am

    Oh how I love a good beer bread! Being refined sugar free makes this one a winner in my book. I’ve made a few beer breads myself but they included refined sugar. Going to have to give this cleaner recipe a try!

    Reply

  10. #
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    Tieghan — January 3, 2014 at 6:44 am

    Sweet potato beer bread sound (and looks!) like a beautiful thing!! I love that it is quick and easy, but also totally healthy too!! And I do believe that there are proven healthy benefits of beer. Yay!!
    Love this Averie!

    Reply

  11. #
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    movita beaucoup — January 3, 2014 at 7:16 am

    The word “vegan” instantly cancels/balances out the word “beer.”

    I feel like I learned that at baking school or something. Science!!

    Reply

  12. #
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    JulieD — January 3, 2014 at 7:24 am

    Looks so good, Averie!! Hope you enjoyed your holidays!

    Reply

  13. #
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    Katy — January 3, 2014 at 7:25 am

    Averie!! It’s like this bread was made for me!! I love beer bread because I just can’t seem to stomach yeast breads yet and beer breads are totally user friendly you just can’t screw it up. I never would have thought of adding sweet potato but I always use whole grain flours and sometimes get too dense of a bread and I would love to experiment with this one because I think you’ve found the solution to that moisture! Pinned and can’t wait to try it.

    Reply

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    Katrina @ WVS — January 3, 2014 at 7:52 am

    I love beer bread and am so happy you’re experimenting with it! This sounds sooooo good!!

    Reply

  15. #
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    Marie @ Little Kitchie — January 3, 2014 at 8:54 am

    I love making beer bread! Pinning to try!

    Reply

  16. #
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    Molly — January 3, 2014 at 9:03 am

    I like it when you put up bread recipes. I can TOTALLY eat more bread than cookies because it’s way healthier, right? Right.
    Tonight I’m making an apple version of the honey beer bread. Yum.

    Reply

  17. #
    17
    Monique @ Ambitious Kitchen — January 3, 2014 at 9:24 am

    Saw this on Pinterest, immediately knew it was yours and I was so delighted. Love the low sugar in this recipe and the idea of using up extra sweet potatoes. PINNED. xoxo

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:49 pm

      Thanks for pinning and that’s cool that you recognized it immediately as mine. That’s cool when that happens! And yes super low sugar, vegan, and a great way to use up extra sweet potatoes! Have a great 2014 xoxox

      Reply

  18. #
    18
    Katie — January 3, 2014 at 9:54 am

    I actually really like cinnamon in savory things. I think it plays off those flavors really well. Of course, I am a weirdo, and I don’t eat what most people do. :D

    The bread looks fantastic and I can’t believe you were baking bread in ARUBA!!

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:48 pm

      I love cinn in pretty much everything but if I don’t temper my thoughts a bit, I get all kinds of ‘this would have been so good without out that cinnamon that just overpowers everything’ comments :) We’re the same weirdo, remember!

      And yes remember when you were emailing me and I was like Im so busy I can’t even find the beach…yeah, exactly.

      Reply

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    Laura (Tutti Dolci) — January 3, 2014 at 11:40 am

    Sweet potato and maple – yes please, sign me up!

    Reply

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    Happy Valley Chow — January 3, 2014 at 1:44 pm

    This sounds awesome! Hopefully I don’t finish the beer before making the bread :P

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:46 pm

      LOL! not an issue for me, but if I was making say champagne bread, that would be a challenge :)

      Reply

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    vanillasugarblog — January 3, 2014 at 2:25 pm

    LOL yes beer is healthy in moderation
    Great for your blood, your hair, and I think it has some minerals in it?
    Have a great weekend Av.

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:46 pm

      I love the way you think! Have a great weekend too and stay warm! xoxo

      Reply

  22. #
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    Jennie @themessybakerblog — January 3, 2014 at 4:47 pm

    I love this combination, Averie! I’m sure beer has some healthy qualities. Pinning.

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:45 pm

      Thanks Jennie for pinning and sure, it’s healthy :)

      Reply

  23. #
    23
    Dorothy @ Crazy for Crust — January 3, 2014 at 7:02 pm

    Okay, so since I’m scared of sweet potatoes (I KNOW, you question our friendship every day, right?) I would love to make this with regular potatoes. Or, maybe sometime we’ll be in the same city and you can shop with me and help me know which is a sweet potato and which is a yam. :)

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:45 pm

      You’re nuts :) Okay most of the time yams are sold as orange ‘sweet potatoes’ but they’re really yams. True sweet potatoes tend to be paler/white and look like a russet potato (similar) in the groc store. So what most people call sweet potatoes, they’re really garnet yams. In technicality, I used a garnet yam but called it a sweet potato b/c 99% of everyone else does. May as well follow along with the misblabing epidemic as to not add more confusion :) But really any tater you want to use, yam, sweet potato, or even just a white plain potato will be fine but honestly you like pumpkin so much, how do you not like sweet pots? They’re so much BETTER than pumpkin puree. You could also just use pumpkin puree in here and bump up the flour by maybe 1/4 cup or so since it’s runnier. Yeah we need to go groc shopping together…or just drinking :)

      Reply

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    Cindi — January 3, 2014 at 8:12 pm

    I made this bread tonight-TWICE! The first time, I followed the recipe but my sweet potato was a bit on the large size, so the bread never quite cooked in the middle-after almost 75 minutes too! The 2nd time I used a half cup of sweet potato. It fared a little better, but had a giant air hole right in the middle all the way through. HELP! What did I do wrong??? The bread smelled amazing while it was baking, and had good flavor-at least the outside that wasn’t mushy, lol

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:41 pm

      Not sure what to say because I had another lady make it with great success. Are you using a high quality flour like King Arthur? It’s really the best for bread. Is your baking powder fresh? Is your oven running up to par? For the giant airhole, if you give your baking pan a gentle slam on the counter a couple times before baking, that releases air bubbles. I always do that before I put quickbreads or cakes into the oven.

      Reply

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    Stephanie @ Eat. Drink. Love. — January 3, 2014 at 8:49 pm

    This bread looks incredible, Averie!

    Reply

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    Alyssa @ My Sequined Life — January 3, 2014 at 9:18 pm

    “I don’t know if beer is exactly healthy, but let’s say it is.”…sounds like a thought that’s run through my head a time or two :)

    This sounds incredible! I have been staring at a half-empty bottle of molasses in my pantry just wondering what to do with it post-holidays. What perfect timing! Love the suggestion above in the comments about using hard cider. Beyond switching up the spices, I bet using light, dark, IPA, stout beers, as well as cider, etc. can produce a million different variations.

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:39 pm

      using light, dark, IPA, stout beers, as well as cider, etc. can produce a million different variations <– EXACTLY and if you know beer (I am clueless), you could have lots of fun!

      Reply

  27. #
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    Chung-Ah | Damn Delicious — January 3, 2014 at 10:01 pm

    I’m sure this would be devoured in record time for us too! Except Jason doesn’t really care for bread so yes, I would devour this alone in record time. No shame in that at all!

    Reply

    • Averie Sunshine replied: — January 3rd, 2014 at 10:38 pm

      Some of the best and easiest bread I’ve ever made and of all things, I do ‘like’ bread but I don’t love-love it (give me cookies please) but I LOVED this bread!

      Reply

  28. #
    28
    CakePants — January 3, 2014 at 11:58 pm

    What an intriguing combination of flavors! I don’t typically buy beer (since I too am not a huge fan of it), but I’m on board for getting some to use it in baking!

    Reply

  29. #
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    Tracy | Pale Yellow — January 4, 2014 at 12:21 pm

    Beer is totally healthy! I love the texture beer adds to bread and you can’t go wrong with maple syrup and sweet potatoes!

    Reply

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    Kira - HealthAble Old Soul — January 4, 2014 at 2:39 pm

    You make everything so moist! The vegan recipe + moistness + sweet potato/maple is everything I love about this recipe you created!

    Reply

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    Emma @ Bake Then Eat — January 5, 2014 at 4:31 am

    Oh wow this looks really good, and the fact it’s a no knead bread makes it even more appealing. Toasted it looks even better, I love flavoured bread for toast it makes it far more interesting then boring old bread that you need to slather in jam just to add some flavour.

    Reply

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    Kate — January 6, 2014 at 5:54 pm

    This looks so good! I make my own beer and some of it comes out great and some comes out… not great. Always looking for recipes to use up the “not great” and I think my “maple brown” (blech!) will work well here! Thanks again!!

    Reply

    • Averie Sunshine replied: — January 6th, 2014 at 10:49 pm

      I actually have another reader who’s told me she and her hubs brew at home and they use their less than perfect stuff in bread :) LMK if you try!

      Reply

  33. #
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    Nutmeg Nanny — January 11, 2014 at 2:27 pm

    This is perfection, yum! I would love to have a go at the savory version too :)

    Reply

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    34
    Danielle — January 11, 2014 at 3:39 pm

    It says to put in a prepared pan. What exactly does that mean? Greased?

    Reply

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    Paige — February 10, 2014 at 8:53 am

    I want to make this bread so bad! I am gluten free and am debating what flour to use … any help?

    Reply

    • Averie Sunshine replied: — February 10th, 2014 at 3:20 pm

      I would just use your favorite GF baking blend and hope for the best. You never know til you try!

      Reply

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    LJ — February 13, 2014 at 2:11 pm

    I have this in the oven now and it literally will not bake… I followed the directions 100% and am an experienced baker. This has been in the oven for an hour and forty minutes nearly, when the recipe says it will be done after forty minutes. Just stuck a knife in it and it’s still batter-y! Very disappointing.

    Reply

    • Averie Sunshine replied: — February 13th, 2014 at 2:16 pm

      I’m sorry that you’re having difficulty. If your sweet potato was extremely moist, that could be part of it. If you’ve had something in the oven more than 2x the amount of time the recipe says, and it hasn’t charred to crisp, maybe your oven temperature is off. Just trying to brainstorm. Thanks for trying the recipe.

      Reply

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    Tina — April 14, 2014 at 2:33 am

    Could you substitute ginger ale for the beer? (If you don’t drink…)

    Reply

    • Averie Sunshine replied: — April 14th, 2014 at 11:04 am

      I don’t think so because you need the yeast from the beer to help the bread rise.

      Reply

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    Tina — April 18, 2014 at 1:45 am

    Is there a yeast amount you could substitute the beer for?

    Reply

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    Amanda — June 21, 2014 at 2:14 pm

    I just made this, but swapped the all purpose for 2 cups of whole wheat flour. It is fantastic! Great flavour and texture. Thanks for all the great recipes!

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 3:49 pm

      That’s awesome that it turned out great for you with whole wheat flour. Sometimes swapping WW for AP flour can be tricky since there’s less gluten in it and it rises less easily but glad everything worked out so well!

      Reply

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    Sylvia Ellie — September 25, 2014 at 6:09 am

    This is exactly the kind of bread I was looking for to use up some sweet potatoes I have. Didn’t want anything too sweet and love that you describe it as dense, yet moist. Can’t wait to get my bread in the oven.

    Reply

    • Averie Sunshine replied: — September 25th, 2014 at 8:55 am

      Oh enjoy!! Sounds like it will be right up your alley! LMK how it comes out!

      Reply

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    Ruby — September 28, 2014 at 2:23 pm

    Really loved, made two batches first time just cuz I knew it was going to be good, and it did not disappoint! I get to eat one and give one as a gift. Posted of FB too, such a great bread for this season!

    Reply

    • Averie Sunshine replied: — September 28th, 2014 at 3:42 pm

      Oh thanks for the feedback Ruby and glad you loved this recipe and made a double batch from the get-go! Thanks for sharing on FB as well!

      Reply

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