This Wild Blueberry Sweet Potato Bread will quickly become your favorite holiday staple and will impress your guests. This nutritious recipe combines the flavors of fresh, fall sweet potatoes with wild blueberries to create a slightly tart yet sweet, moist, fluffy bread.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Hi friends! How are ya? I hope to have my marathon recap done for you by Friday, but today I’m here to talk about BREAD. Because we love carbs here, especially when they taste as good as this does. Let me tell ya – the week leading up to the marathon, I just couldn’t get enough of this stuff. Maybe it helped me run so well – we will never know.
But, I’m slightly curious and think that this bread may have had something to do with it. After all, it’s got servings of fruits AND vegetables in it. Did I mention it will be the perfect accompaniment for your Thanksgiving or Christmas gathering?
Can you believe the holidays are right around the corner? I’m already thinking about the foods that will be decorating our table. The most recent Recipe Redux challenge revolved around creating a healthy recipe with frozen wild blueberries as the star.
Well, this was actually quite the dreamy challenge for me because frozen wild blueberries are my JAM (pun intended). You guys know that. I’ve written about them as great post workout foods, but also, just as necessities to keep on hand. I buy them frozen from Costco and use them as toppings on oatmeal, yogurt, salads and in smoothies. And now in bread.
Did you realize there is a difference between regular cultivated blueberries and wild blueberries? I was not aware until recently! Let’s discuss.
Wild Blueberries Vs Regular Blueberries:
- Wild blueberries have a more intense flavor. Since wild blueberry plants grow wild, they are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens. This diversity gives the blueberries their complex and delicious flavor — an extraordinary mix of tart and sweet.
- They have double the antioxidant capacity of larger cultivated blueberries.
- 1 cup of wild blueberries has 8 times the manganese, 72% more fiber and 32% less sugar than cultivated blueberries.
- They are quick frozen at harvest to look in their nutrition and taste.
- They have a unique heritage. Wild blueberries are occur naturally “wild” in barrens and fields in Maine and Eastern Canada. These fields have been there for 10,000 years!
I’ve been wanting to incorporate sweet potatoes into bread for a long time. I think I thought it up on a long run, actually, where I was of course, thinking about carbs and refueling. Sweet potatoes are very similar to pumpkin, and who doesn’t love pumpkin bread? Add that to the fact that fall just epitomizes flavorful bread. At least it does to me. With the cooler weather, it’s almost a necessity to have a warmed slice slathered with butter, cranberry sauce or even peanut butter. The wild blueberries provide a perfect balance of light sweetness and subtle tartness.
- 1 egg
- 1 cup mashed sweet potatoes (about 2 medium)
- ¼ cup coconut oil, melted
- ¼ cup plain greek yogurt (I used fat-free)
- 1 tbsp maple syrup
- 1 cup whole wheat flour
- ½ cup oat flour (oats grinded into flour)
- ⅓ cup coconut sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup frozen wild blueberries (+some for topping)
- Preheat oven to 350 and grease 9x5 inch loaf pan.
- To a small bowl, add the egg, mashed sweet potatoes, coconut oil, greek yogurt and maple syrup to a bowl. Whisk until combined.
- To another bowl, add flour, oat flour, sugar, cinnamon, salt, baking powder and baking soda. Mix the dry into the wet ingredients, folding the blueberries in last. The batter should be thick.
- Bake for 45-50 minutes, or until toothpick comes out clean.
- Let cool for 10-15 minutes before slicing.
This bread can be ready in an hour.
When I want things, I want them yesterday. I like quick recipes with nutrition, which is why I baked you this bread that can be ready in an hour. Plus, since wild blueberries are flash frozen and so packed full of nutrients, I know this bread is amped up on nutrition. And, it introduces you to the holiday season, filled with as much flavor as the memories you’ll make serving it. Make a few loaves at once and freeze the rest for later!
This bread is perfectly moist and flavorful, thanks to the oil and mashed sweet potatoes, and it’s a great way to sneak extra fiber in for the kiddies. You can cut them up in kiddie size portions and throw them in lunch boxes or pack them for before/after sports games and practices.
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Favorite type of bread? Have you ever added frozen fruit to bread?