Sunday, December 6, 2009

Whole Wheat Sweet Potato Blueberry Bread

I love books.  I always have.  My mom is a librarian, so I think it's in my DNA.  My dad read to us every night when we were little, before we went to sleep.  When I was sick he would read to me, and three years ago I went home to have my tonsils removed and he read me one of our favorites: To Kill a Mockingbird. But one of my all-time favorite books is Blueberries for Sal.  Have you read this?  You must. Seriously. Go and order it right now.  I love the mischievous and hungry Sal, and I love that kids can make friends with anyone. And I love the memories that it has. And because of all these things, I love blueberries.

Blueberry and Sweet Potato an unlikely combo?  No way. It's delicious.  I adapted this recipe and it is the moistest (is that a word?) bread I have ever, ever had. Seriously.  It crumbles as you cut and then melts in your mouth.  All you need is a few cups of flour, sugar, maple syrup, and a can of butternut squash {ok probably more, just see below. I can't remember.}

And grab some blueberries.  If you are really fancy then you can make a blueberry sauce. It's easy.  A little blueberries, a little flour, a little sugar, and heat and bam you are done.  But if you are like me, you'll buy Blueberry Sauce that should be for ice cream sundaes at Trader Joes, and you will use that.

So I poured a lot of batter into the pan, and then I poured a layer of Blueberry Sauce right on top.  Then more batter.  See that small little line near the top?  It comes out swirly and adds a bit of color to the fall Monet of sweet potato, cinnamon, and nutmeg.  Enjoy, and try to make it last more than a day.

Whole Wheat Sweet Potato Blueberry Bread (adapted from Joy the Baker)

3 cups whole wheat flour
1 cup of packed dark brown sugar
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
some cinnamon {I poured about 3 teaspoons}
some ground nutmeg {I poured about 2 teaspoons}
1 15 ounce can of Sweet Potato
1 cup of olive oil
1 or more teaspoons of maple syrup 
1/3 cup of water

Place all dry ingredients into a large mixing bowl and gently stir together.  Pour all other ingredients into medium bowl and stir carefully.  Add wet ingredients from the smaller bowl into the dry ingredients into the larger bowl.  Fold until batter is well combined.  Make sure to get all the flour off the of bottom of the bowl.  Grease two bread pans and pour batter equally into both pans.  Layer batter with blueberry sauce. Bake in preheated 350 degree F oven for 1 hour.  Enjoy!


  1. Looks fantastic! I love that blueberry sauce in the middle....delicious!

  2. I'm going to have to save this recipe to try it. I remember my mom reading Blueberries for Sal to us, and we always loved that book. I wonder if she still has a copy...

  3. 2 things:
    1. I have some frozen sweet potato puree that keeps begging to come out. I think I will give it the honor of being used in this bread (It looks so moist and flavorful in your fabulous pictures!).
    2. I have some Yellowstone Huckleberry jam. Thinking of substituting that for the blueberrysauce?

  4. I found this recipe through Mama Manifesto and made it this week. It is nothing short of FANTASTIC! I used fresh sweet potato (baked and mashed) and blueberry preserves instead of blueberry sauce and I can't stop eating it. So delicious. Thank you!

  5. I am in LOVE with sweet potatoes! I bought two 15oz cans and they are just sitting in my pantry.... I'll probably give this recipe a try :) Maybe with a few tweaks i can cut down on the sugar and oil content.