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Freshly baked seeded miso sweet potato bread loaf on a wooden board

Seeded Miso Sweet Potato Bread

A savory-sweet quick bread enriched with pureed sweet potato, white miso paste, and a hearty mix of seeds. The miso adds deep umami flavor while the sweet potato keeps the crumb moist and tender. Best served warm with butter or as a base for savory toppings.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed sweet potato roasted and cooled
  • 0.5 cup milk dairy or plant-based
  • 0.25 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 2 tablespoons white miso paste shiro miso
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 0.5 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
Seed Mix
  • 0.25 cup pumpkin seeds pepitas
  • 0.25 cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon chia seeds

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the mashed sweet potato, milk, vegetable oil, eggs, miso paste, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix — a few lumps are fine.
  5. Gently fold in the seed mix until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle a few extra seeds on top for visual appeal.
  7. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 50 minutes.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Roast sweet potato instead of boiling — roasting concentrates the sugars and removes moisture. Do not overmix the batter or the bread will be tough. Store wrapped at room temperature for up to 3 days or freeze slices for up to 2 months.