Sweet potato whole grain bread


  • 1 1/2 c whole wheat flour
  • 3/4 c cooked whole grain, barley, farro or oat groats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 c buttermilk
  • 2 eggs, room temperature
  • 1/3 c brown sugar
  • 1/4 c maple syrup
  • 1/4 c pepitas (plus 1 T for topping)
  • 1/2 c sweet potatoes , processed into bits
  • 2/3 c chopped pecans
  • 6 T butter, melted and cooled


Preheat oven to 350 degrees and line a loaf pan with parchment paper.

In a large bowl, whisk together the whole wheat flour, baking powder and baking soda. In a medium sized bowl, stir together the eggs, buttermilk, syrup, sugar and butter.

Add the wet ingredients to the dry. Add the sweet potatoes, Pepitas and pecans and stir until just combined. Add to the loaf pan, top with remaining pepitas and bake in the oven for 50 minutes. It is ready when it passes the toothpick test.

Inspired by the Seasons