This seeded miso sweet potato bread recipe delivers a unique and flavorful twist on classic sweet potato bread. The savory depth of miso paste perfectly complements the sweetness of the sweet potato, creating a truly unforgettable loaf. This recipe is perfect for breakfast, brunch, or a comforting afternoon snack. Get ready to impress your friends and family with this extraordinary baked good!
What Makes This Seeded Miso Sweet Potato Bread Recipe Special?
This recipe distinguishes itself through the unexpected yet harmonious pairing of sweet potato and miso. The miso paste adds a subtle umami flavor that elevates the natural sweetness of the sweet potato, preventing it from being overly sugary. The addition of seeds provides texture and nutritional value, adding healthy fats and fiber to this already nutritious loaf.
Ingredients You'll Need:
- 1 medium sweet potato (about 1 pound), peeled and cooked
- 1 tablespoon white or yellow miso paste (adjust to your taste preference)
- 1/4 cup maple syrup (or honey)
- 1 large egg
- 1/4 cup milk (dairy or non-dairy)
- 1 tablespoon olive oil
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups all-purpose flour (or a blend of whole wheat and all-purpose)
- 1/2 cup mixed seeds (sunflower, pumpkin, flax, etc.)
Instructions:
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Prepare the Sweet Potato: Peel and cube the sweet potato. You can boil, steam, or microwave it until tender. Once cooked, mash thoroughly. Let it cool slightly.
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Combine Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, miso paste, maple syrup, egg, milk, and olive oil until well combined.
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Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
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Stir in Seeds: Gently fold in the mixed seeds.
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Bake: Pour the batter into a greased 9x5 inch loaf pan. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Frequently Asked Questions (FAQs)
Can I use different types of miso paste?
Yes, you can experiment with different types of miso paste, such as red miso or awase miso. Red miso will impart a richer, more fermented flavor, while awase miso (a blend of white and yellow miso) will offer a milder taste. Adjust the amount according to your preference and the saltiness of the miso.
What if I don't have all the seeds listed?
Don't worry! Feel free to use whatever seeds you have on hand. Sunflower, pumpkin, and flax seeds are all excellent choices. You can also use a combination of nuts and seeds for added flavor and texture.
How can I store the bread?
Once cooled completely, store the seeded miso sweet potato bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.
Can I make this bread gluten-free?
Yes, you can adapt this recipe for gluten-free baking. Use a gluten-free all-purpose flour blend and ensure that all other ingredients are certified gluten-free. You may need to adjust baking time slightly, as gluten-free breads often bake faster.
Is this bread sweet or savory?
This bread falls into the savory-sweet category. The sweetness of the sweet potato is balanced by the savory umami notes of the miso paste, creating a unique and complex flavor profile that is both satisfying and comforting.
This seeded miso sweet potato bread recipe offers a delicious and unique twist on a classic. The combination of sweet and savory flavors, coupled with the wholesome addition of seeds, makes it a healthy and satisfying treat. Enjoy!
