This seeded miso sweet potato bread recipe came from one of those moments where I wanted something comforting but not sugary. I had roasted sweet potatoes left from dinner, a tub of miso in the fridge, and a craving for homemade bread that felt a little grown-up but still family friendly. So I started experimenting, and yes, there were a couple of “almost there” loaves before this one clicked.
What I learned fast is that sweet potato brings moisture and gentle sweetness, while miso adds depth without making the bread salty. The seeds are not just for looks either, they add texture and make each slice feel hearty and satisfying.
This is a quick bread, no yeast, no kneading. Prep takes about 20 minutes, bake time is around 55 minutes. Skill level is beginner to comfortable home baker. It’s perfect for busy moms, cozy breakfasts, lunchboxes, or sliced warm with butter on the counter while nobody is looking.
Why you’ll love this Seeded miso sweet potato bread recipe
- Soft, moist crumb that stays fresh for days
- Savory depth from miso without overpowering flavor
- Light natural sweetness from real sweet potato
- Seeds add crunch and make it extra satisfying
- No yeast, no long rise times
- Works for breakfast, snacks, or alongside dinner
- Easy to customize with different seed blends
What surprised me most is how balanced this bread feels. It’s not a dessert bread, but it’s not plain either. It lands right in that cozy middle ground where you can toast it with butter or serve it next to soup and feel like you planned ahead.
Tips for success
The biggest mistake here is using watery sweet potatoes. If you boil them, they can hold too much moisture and make the bread gummy. I tested both boiled and roasted, and roasting wins every time. Roast until very soft, then mash until smooth.
Miso choice matters. Use white or mild miso. Dark or red miso is too strong and can overpower the bread. You want savory depth, not a punch to the face.
Do not overmix once the flour goes in. Stir just until combined. Overmixing develops too much structure and makes the loaf dense instead of tender.
Seed distribution is key. Fold most of the seeds into the batter, then sprinkle some on top. This keeps the inside textured and the crust crunchy.
You’ll know the bread is done when the top feels set, the loaf pulls slightly from the pan edges, and a toothpick comes out with just a few moist crumbs. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
Nutrition and health notes
This bread is a nice example of how comfort food can still include nourishing ingredients. Sweet potatoes provide carbohydrates for energy along with fiber and vitamin A. According to USDA FoodData Central, sweet potatoes are a natural source of beta carotene, potassium & vitamin C.
Miso is a fermented food made from soybeans and grains. While you’re using a small amount here, it adds flavor without needing extra salt or sugar. Seeds contribute healthy fats, fiber, and minerals, depending on the mix you use.
Because this is a quick bread with fat and starch, portion size matters. One slice is usually enough to feel satisfied, especially when paired with protein or fruit.
For food safety, baked goods with moisture should be stored properly to avoid spoilage. The FDA recommends keeping homemade foods covered and stored at safe temperatures
This is everyday food meant to be enjoyed, not overanalyzed.
Serving ideas and pairings
- Serve warm with butter or honey
- Toast slices for breakfast with eggs
- Pair with soups or stews for dinner
- Serve alongside delmarva bbq chicken for a comforting meal
- Add to lunchboxes as a hearty snack
- Pair with tea or coffee for afternoon breaks
- Serve with salads for a light lunch
- Enjoy as a savory alternative to high altitude banana bread
- Slice thin and serve with spreads or soft cheese
This bread also works well when you want something homemade but not sweet, especially if you’re rotating away from desserts like SPRINKLE COOKIE RECIPE week after week.
Storage and make ahead
This bread stores very well, which makes it great for busy weeks. Once completely cooled, wrap it tightly or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Freezing works beautifully. Slice the loaf, wrap individual pieces, and freeze for up to 2 months. This makes it easy to grab a slice and toast straight from frozen.
To reheat, toast slices or warm briefly in the oven at low heat. Avoid microwaving too long, as it can make the texture rubbery.
Always let the bread cool fully before storing to prevent condensation, which leads to sogginess and mold.
Seeded miso sweet potato bread recipe
Description
A moist, savory-leaning seeded miso sweet potato bread recipe made with mashed sweet potatoes, umami-rich miso, and crunchy mixed seeds for a hearty, flavorful loaf.
Ingredients
For the Bread Batter
For the Seeds
Instructions
Step 1: Prep the oven and pan
Preheat your oven to 175 C. Line a loaf pan with parchment paper, leaving a little overhang so you can lift the bread out easily later. I’ve skipped this step before and always regret it.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This quick mix helps the bread rise evenly and avoids salty pockets.
Step 3: Combine the wet ingredients
In another bowl, whisk the sweet potato puree, miso paste, olive oil, maple syrup, milk, and apple cider vinegar until smooth. Take a moment here to really dissolve the miso, I tested leaving small bits and the flavor wasn’t as balanced.
Step 4: Bring it together
Pour the wet mixture into the dry ingredients and gently stir just until combined. The batter should be thick but pourable. Fold in about three quarters of the seeds, saving the rest for the top. Overmixing makes dense bread, so stop as soon as you don’t see dry flour.
Step 5: Top and bake
Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining seeds evenly over the surface and gently press them in so they stick. Bake for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 6: Cool properly
Let the bread cool in the pan for about 15 minutes, then lift it out and transfer to a wire rack. I know it’s tempting to slice right away, but letting it cool fully gives you cleaner slices and better texture.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 232.79kcal
- % Daily Value *
- Total Fat 10.48g17%
- Sodium 284.21mg12%
- Potassium 168.72mg5%
- Total Carbohydrate 30.55g11%
- Dietary Fiber 2.15g9%
- Sugars 5.95g
- Protein 4.83g10%
- Vitamin A 143.17 mcg
- Vitamin C 0.55 mg
- Calcium 124.49 mg
- Iron 2.06 mg
- Vitamin E 1.69 mg
- Vitamin K 6 mcg
- Vitamin B6 0.08 mg
- Phosphorus 194.29 mg
- Magnesium 43.15 mg
- Zinc 0.84 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- I tested both roasted and steamed sweet potatoes, roasted gives deeper flavor and less moisture.
- White miso works best here, darker miso can overpower the bread.
- If your loaf browns too quickly, loosely cover it with foil for the last 10 minutes.
- This bread freezes beautifully, slice it first, then freeze for easy toasting.
- It’s amazing served warm with butter, cream cheese, or even alongside soup.
- For a more savory loaf, reduce the maple syrup slightly and add a pinch of black pepper.
