Sweet Potato and Blackberry Loaf

Ok so this might not be the prettiest loaf of bread in all the land, but it sure is tasty!

It’s everything you could ever wish for in a sweet potato bread. It’s soft and moist on the inside, without being too dense.

One slice is deeply satisfying, so I enjoy mine for breakfast, where I warm it up and slather on some nut butter, or in the afternoon on its own, where I have it wrapped and tossed in my bag.

Sweet Potato Bread with Blackberries

Cinnamon and sweet potato just love each other, it’s incredible. Even just roasting some with a sprinkle of cinnamon makes magic, so it would have been a crime to keep them apart in this recipe. Some duos are just meant to be.

Oh, and did you know blackberries also pair quite with cinnamon? Yep, they’re also pretty awesome together.

The blackberries provide the perfect warm sweetness and slight tartness to contrast with the sweet potato. Overall it’s not an overly sweet bread, which is one of the things I love about it. It satisfies that desire for something that feels a bit naughty but at the same time, it won’t send you into a craze of devouring the whole loaf. 

Sweet Potato Bread with Blackberries

This recipe is nut-free, so it’s perfect if you’ve got little ones and need to pack snacks for school, or if you are allergic (or have a friend whose allergic) to nuts. Basically, it’s a very allergen-friendly loaf!

The outside forms a yummy crunchy crust, while the inside remains a nice and soft pillow of deliciousness.

Sweet Potato Bread with Blackberries

Sweet Potato and Blackberry Loaf
Prep time
Cook time
Total time
This sweet potato and blackberry loaf is perfect to enjoy either as breakfast or as a snack, as it isn't overly sweet and is packed with goodness to keep you happy and satisfied. Enjoy warm with some nut butter or plain as an on-the-go snack.
Recipe type: Gluten Free, Vegan Option
Serves: 12
  • 1 large sweet potato (about 450g)
  • ¾ cup (80g) oat flour
  • ½ cup (70g) sorghum flour (or more oat flour, if you can’t find it)
  • ⅓ cup (50g) brown rice flour
  • ⅓ cup (50g) tapioca flour
  • ⅓ cup (50g) arrowroot flour
  • 1 tablespoon psyllium husk powder
  • ½ cup (100g) coconut sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon each of ground nutmeg and cardamom (freshly ground if possible)
  • ¼ teaspoon sea salt
  • 3 room temperature eggs or 3 chia eggs
  • ¼ cup (60ml) melted coconut oil
  • 1 cup (250ml) applesauce
  • 1 tablespoon apple cider vinegar
  • 1 cup blackberries*
  1. Start by pre-heating your oven to 160ºC/320ºF and lining a loaf tin with some baking paper.
  2. Chop your sweet potatoes into chunks (I don’t bother peeling mine), boil some water in a steamer pan, and steam your chopped sweet potatoes until soft and tender, about 10-15 minutes. In a bowl or in a food processor, mash your sweet potato until it’s a nice and lump-free puree. Set aside to cool.
  3. In a large bowl, sift in your flours, psyllium husk, coconut sugar, baking powder and soda, salt, and the spices. Mix well so everything is evenly distributed.
  4. In a small bowl, whisk your eggs and mix in the melted (but not hot) coconut oil, applesauce, cooled sweet potatoes, and vinegar. Pour wet mixture into the dry one, mix together until well incorporated, and fold in blackberries.
  5. Pour into the loaf tin and bake for 1 and 30 minutes. Start to check after the first hour or so, as ovens can vary. Bread is done when a skewer inserted into the middle comes out clean.
  6. Remove from the oven, allow to cool in the tin for at least 45 minutes before removing and allowing to cool further.
  7. Enjoy slathered in some almond butter or simply on its own!
*I added mine straight from frozen. Wash the berries with cold water right before baking, and dry them using a paper towel. If you’re using fresh, lightly coat them in some of the flour before adding to the batter.
Sweet Potato Bread with Blackberries