Try this unique seeded miso sweet potato bread recipe with seeds. A savory, nutty, and wholesome loaf perfect for healthy meals or hearty sandwiches.
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Seeded Miso Sweet Potato Bread Recipe
- Total Time: 1hr 15min
- Yield: 1 Loaf (8-10 slices) 1x
Description
A savory, nutty bread made with sweet potato, miso, and crunchy seeds—perfect for wholesome sandwiches or a flavorful snack.
- Packed with nutrients
- Dairy-free and refined sugar-free
- Soft, slightly chewy texture
- Sweet-savory flavor combo
- Perfect for breakfast, lunch, or a mid-day snack
Ingredients
Scale
Dry:
- 2 cups bread flour (or all-purpose flour)
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp sea salt
- 2 tbsp flaxseed meal (optional)
Wet:
- 1 cup mashed roasted sweet potato
- ¼ cup neutral oil (avocado, canola, or light olive oil)
- ¼ cup white miso paste
- 2 tbsp honey or maple syrup
- 1 tsp apple cider vinegar
- ¾ cup non-dairy milk (or regular)
- Toppings and Mix-ins:
- 2 tbsp pumpkin seeds
- 2 tbsp sesame seeds
- 2 tbsp sunflower seeds
- Optional: ¼ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Roast sweet potato (if not already done): Pierce with a fork and bake at 400°F for 45–60 minutes until soft. Cool, peel, and mash.
- Mix wet ingredients in a large bowl: mashed sweet potato, miso paste, oil, honey/maple, vinegar, and milk.
- Whisk dry ingredients in a separate bowl: flours, baking powder, baking soda, salt, and flaxseed meal.
- Combine wet and dry ingredients. Fold gently — don’t overmix. Stir in half the seeds and optional nuts.
- Pour batter into prepared loaf pan. Smooth the top with a spatula.
- Top with remaining seeds for a crunchy crust.
- Bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Notes
- Use oat flour for a gluten-free version (add 1 egg or flax egg for structure).
- Want more sweetness? Add ⅓ cup chopped dates or golden raisins.
- Let the loaf rest for at least 2 hours after baking — flavors develop better.
- Prep Time: 25 mins
- Cook Time: 50mins
- Category: Breakfast ,Snack side
- Cuisine: Japanese-Inspired, Fusion
Nutrition (Per Slice – 10 Slices)
- Calories: 210
- Protein: 6g
- Carbs: 28g
- Fat: 8g
- Fiber: 4g
- Sugar: 5g
- Sodium: 210mg
How Long to Cook Seeded Miso Sweet Potato Bread Recipe
Bake for 45–50 minutes at 350°F. Check at the 45-minute mark with a toothpick.
What to Serve With Seeded Miso Sweet Potato Bread Recipe
- Soft scrambled eggs and arugula
- A drizzle of tahini or almond butter
- Tomato soup or miso soup
- Toasted with coconut butter and sea salt
How to Reheat Seeded Miso Sweet Potato Bread Recipe
- Oven: 10 minutes at 300°F, wrapped in foil
- Toaster Oven: 5–6 minutes on medium
- Microwave: 15–20 seconds per slice (wrap in a damp paper towel)
How to Freeze Seeded Miso Sweet Potato Bread Recipe
- Slice the loaf after it cools.
- Place parchment between slices.
- Wrap in plastic wrap and foil or use a freezer-safe bag.
- Label with the date — use within 2 months.
How to Reheat Frozen Seeded Miso Sweet Potato Bread Recipe
- From Frozen: Toast slices directly from freezer (medium toast setting)
- Oven Method: Bake slices at 300°F for 12–15 minutes
FAQs
Q: Can I make this vegan?
A: Yes. Use maple syrup instead of honey and plant-based milk.
Q: Can I make muffins instead of a loaf?
A: Absolutely. Bake at 350°F for 20–22 minutes in muffin tins.
Q: Does the miso make it salty?
A: Not at all. It adds depth, not saltiness — just be sure to use white miso.