No-sugar-added sweet potato bread is a happy, healthful treat to share

Besides the simple pleasure of eating fragrant seasonal treats like cake, knowing that there is something special for my daughter and her husband to indulge in, it fills me with the satisfaction of sharing something. . A friend who flew in. And since I tend to be lovingly gifted homemade bread at least once during the season, and this time of year I also make it to give to friends, family and neighbors, bread is a shared love in my life. and came to symbolize generosity.

This sweet potato bread speaks to all these delights and adds another. Filled with all the nourishing ingredients without any added sugar. Instead of white or brown sugar, maple syrup or honey, mineral and fiber-rich dates and sweet potatoes sweeten the whole bread. It’s also made with healthy oils and a mixture of whole and almond flours. Sweetness all over the bread.

Coming out of the oven, the bread is soft and moist with subtle sweetness, cinnamon, nutmeg and ginger. Sprinkled with fresh cranberries for a bright burst of acidity and pecans (if desired) for a rich, buttery crunch. I can’t think of a better way to bring the wishes of a healthy vacation to the table for yourself and your loved ones.

Sweet Potato Bread with Dates and Cranberries

Get ahead: Sweet potatoes can be roasted 3 days in advance.

Storage: Wrap and store at room temperature for up to 4 days.

Note: To roast sweet potatoes: Preheat oven to 425 degrees. Prick a large (12-ounce) sweet potato, such as Garnet or Jewel, all over with a fork, place on a foil-lined baking sheet, flip halfway through and let him roast for 50 to 60 minutes or until tender. Cool, cut in half, scoop out the pulp into a bowl, and mash with a fork until smooth.

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• Add 1/2 cup (120 milliliters) of neutral oil such as grapeseed, safflower, or canola to the skillet
• 1 1/2 cups (190 grams) pitted dates
• 1 cup mashed, roasted, or boiled orange-fleshed sweet potatoes (see note)
• 1/3 cup (80 milliliters) milk (whole grain, low-fat or unsweetened almond milk)
• 2 eggs
• 1 teaspoon vanilla essence
• 1 cup (130 grams) whole-wheat pastry flour or white whole-wheat flour (you can substitute 1/2 cup/63 grams of each regular and all-purpose flour)
• 1/2 cup almond flour (60 grams)
• 1 1/2 tsp baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon fine salt
• 1 cup (95 grams) fresh whole cranberries
• 1/2 cup (60 grams) chopped raw pecans

Place rack in middle of oven and preheat to 325 degrees. Grease the inside of a 9-by-5-inch loaf pan and line the long sides with enough parchment to overhang generously. Oil the parchment as well.

Place dates in bowl of food processor and pulse until finely chopped. Add sweet potato puree, oil and milk and pulse until smooth. (A small part of the dates will remain.) Add the eggs and vanilla and mix. Transfer mixture to a large bowl.

In another large bowl, combine whole wheat flour, almond flour, baking powder, cinnamon, baking soda, nutmeg, ginger, and salt.

Add flour mixture to sweet potato mixture and stir until even. Stir in cranberries and pecans. The batter will be very thick.

Transfer the dough to the prepared skillet and, using a small offset spatula, smooth the top. Bake for about 1 hour or until edges of bread begin to pull away from sides of bread and a wooden skewer inserted in center of bread comes out clean. Use, remove from pan, slice and serve.

Serving Size (1 slice 3/4-inch thick)

Calories: 272; Total Fat: 20 g; Saturated Fat: 2 g; Cholesterol: 38 mg;

This analysis is an estimate based on available ingredients and this formulation. It is not a substitute for the advice of a nutritionist or nutritionist.

By cookbook author and registered dietitian Ellie Krieger.

Tested by Olga Massov.email a question to voraciously@washpost.com.

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