Sweet Potato Cinnamon Raisin Bread – a delicious recipe with cubed sweet potato, honey, almond butter, apple cider vinegar, milk, Greek yogurt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring a large pot of water to boil and toss in the cubed sweet potato. Cook until very tender when pierced with a fork, about 10 minutes. Place in a strainer and cool.
2
Preheat oven to 350F and grease a large loaf pan with oil or butter.
3
Toss the wet ingredients - everything from the cooked sweet potato through the egg - in a blender and blend until smooth. One by one, add in the dry ingredients, blending for a few seconds each time until well incorporated. Stir in the raisins.
4
Pour the batter into the loaf pan and bake 40-42 minutes, or until a toothpick comes out mostly clean. Remove from oven and cool completely before slicing.
5
Slice and serve immediately, and store leftovers in an airtight container for up to two weeks.
6
Enjoy!
648
kcal
Calories
32
g
Fat
79
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 cup cubed sweet potato, 1/2 cup honey, 1/3 cup almond butter, 1 teaspoon apple cider vinegar, and more.
Yes, Sweet Potato Cinnamon Raisin Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
