This protein-heavy, plant-only sweet bread is great for breakfast, dessert, or a snack. Sweet potato provides natural sweetness, while peanut butter adds richness to each slice. Serve with your favourite jam or jelly, or even a smear of cream cheese.
Substitutions
You can make this recipe gluten-free by using all-purpose, gluten-free flour. And use rice or oat milk and sunflower seed butter if you or someone you know has an allergy. Date syrup would be a suitable substitution for maple syrup.
Power powder
Not just for smoothies, protein powder can also be used as a replacement for some (not all!) of the flour in baked goods like muffins and sweet breads to bolster protein numbers. Plant-based protein powders result in a better texture than dairy-based powders like whey, which tend to give baked goods a rubbery texture.
Sweet Potato Peanut Butter Bread
Ingredients
- 1 1/4 cups (310 mL) whole wheat pastry flour
- 1/2 cup (125 mL) plain or vanilla plant-based protein powder
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) cinnamon
- 1/4 tsp (2 mL) nutmeg
- 1/4 tsp (2 mL) salt
- 1 cup (250 mL) peeled and cooked mashed sweet potato
- 1/2 cup (125 mL) peanut butter
- 1 cup (250 mL) unflavoured plant-based milk
- 1/3 cup (60 mL) maple syrup
- 2 tsp (10 mL) vanilla
- 1/3 cup (80 mL) unsalted peanuts, chopped
Nutrition
Per serving:
- calories281
- protein14 g
- total fat12 g
- sat. fat2 g
- total carbohydrates 33 g
- sugars18 g
- fibre4 g
- sodium445 mg
Directions
01
Preheat oven to 350 F (175 C). Line standard-sized loaf pan with parchment paper or use non-stick silicone loaf pan.
02
In large bowl, mix together flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt. In separate bowl, whisk together sweet potato, peanut butter, milk, maple syrup, and vanilla. Add wet ingredients to bowl with dry ingredients and mix gently until everything is moist. Pour batter into pan and smooth the surface with spatula. Sprinkle peanuts and press them down lightly to adhere.
03
Bake in preheated oven for 40 minutes, or until a tester inserted into the centre of the loaf comes out mostly clean. Allow loaf to cool in pan for 10 minutes, before cooling further on a metal rack.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
