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seeded miso sweet potato bread recipe

Seeded Miso Sweet Potato Bread

A moist, subtly sweet loaf infused with roasted sweet potato and umami-rich miso, finished with a crunchy mix of toasted seeds. Perfect for breakfast, snacks, or alongside savory dishes. Balances earthy sweetness and savory depth for a comforting yet sophisticated flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Bread
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Wet Ingredients
  • 1 cup ≈ 250 g mashed roasted or steamed sweet potato
  • 3 Tbsp white or yellow miso paste
  • ½ cup 115 g melted unsalted butter (or neutral oil)
  • ½ cup 100 g granulated sugar (or ⅓ cup maple syrup for less sweetness)
  • 2 large eggs
  • Dry Ingredients
  • 1½ cups 190 g all-purpose flour (or whole-wheat for a denser loaf)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • Seeds
  • 2 Tbsp sesame seeds
  • 2 Tbsp pumpkin seeds pepitas
  • 2 Tbsp sunflower seeds
  • Extra seeds for topping

Equipment

  • Mixing bowls (1 large, 1 medium)
  • Whisk and rubber spatula
  • Measuring cups & spoons
  • 9×5-inch (23×13 cm) loaf pan
  • Parchment paper (optional)
  • Oven
  • Wire cooling rack

Method
 

  1. Prepare sweet potato: Roast (200 °C / 400 °F, 40–50 min) or steam sweet potato until tender. Cool, peel, and mash until smooth.
  2. Preheat oven: Set to 175 °C / 350 °F. Grease or line a loaf pan.
  3. Combine wet ingredients: In a large bowl, whisk mashed sweet potato with miso until smooth. Add melted butter, sugar, and eggs, whisking until blended.
  4. Mix dry ingredients: In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Combine wet and dry: Gently fold dry ingredients into wet mixture until just combined—don’t overmix.
  6. Add seeds: Fold in sesame, pumpkin, and sunflower seeds, reserving some for topping.
  7. Fill and top: Pour batter into the pan, smooth the top, and sprinkle remaining seeds evenly.
  8. Bake: Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool: Let cool 10 minutes in the pan, then transfer to a rack to cool completely before slicing.

Notes

  • Miso type: White or yellow miso gives a subtle umami note; red miso adds a stronger, saltier flavor.
  • Toasting seeds before mixing enhances crunch and nuttiness.
  • Vegan option: Replace each egg with 1 Tbsp ground flaxseed + 3 Tbsp water (let sit 10 min), and use plant oil instead of butter.
  • Storage: Keeps up to 3 days at room temp (wrapped), 1 week in fridge, or freeze slices up to 3 months.
  • Flavor ideas: Add chopped nuts, dried cranberries, or drizzle with honey for a sweeter version.
  • seeded miso sweet potato bread recipe