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Home » Recipes » Breads

23 November, 2015 By Mary | 12 Comments

Cranberry Sweet Potato Buckwheat Seeded Bread

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Cranberry Sweet Potato Buckwheat Seeded Bread | The Kitchen Paper

Cranberry Sweet Potato Buckwheat Seeded Bread | The Kitchen Paper
This bread might be the most fall thing I've ever made. I mean sure, pumpkin spice, delicata squash, hearty potato soups — all pretty darn FALL things... but this bread just SCREAMS earthy, hearty, satisfying, warm, FALL FALL FALL. Cranberries AND sweet potato? Anise? Rye AND buckwheat? This loaf is not messing around.

Cranberry Sweet Potato Buckwheat Seeded Bread | The Kitchen Paper
Cranberry Sweet Potato Buckwheat Seeded Bread | The Kitchen Paper

I was, honestly, worried there would be too much going on in this bread. There are a LOT of flavors. Tart cranberries, fragrant anise, earthy rye and buckwheat — your tastebuds are gonna be like "whoa whoa HEY HI" to all those different flavors... but they totally work! They're great together. I made this loaf last week and had a slice for breakfast every day — toast it, or microwave it, and slather on some butter. It's perfect! Not too sweet, substantial enough to feel like a real breakfast, and different enough to be a fun new breakfast. #winner

Cranberry Sweet Potato Buckwheat Seeded Bread | The Kitchen Paper
Cranberry Sweet Potato Buckwheat Seeded Bread | The Kitchen Paper

As for the seeds on top: use whatever you have/want! I have a ton of bags of small quantities of nuts and seeds, so decided to use some of them up. I sprinkled on a pretty substantial layer, and loved how they added some crunch to the bread. YOU KNOW I LOVE MY SEEDS/NUTS! Get on it. You could even go nuttier (pecans? almonds? walnuts?) if you really wanted to!

Cranberry Sweet Potato Buckwheat Seeded Bread | The Kitchen Paper

I've been putting off my Thanksgiving planning (I'm in charge of brunch/desserts!) and really CAN'T procrastinate any longer: I'm off to plan what we're eating! Any good brunch ideas? It's a totally new meal in our Thanksgiving mojo, and while I'm psyched (and volunteered the idea to begin with), I'm also like OMG WHAT IF I DON'T CHOOSE THE RIGHT DISHES!? So: BRUNCH ME!

Cranberry Sweet Potato Buckwheat Seeded Bread | The Kitchen Paper

Have a lovely Monday! xo

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Cranberry Sweet Potato Buckwheat Seeded Bread

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf 1x
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Ingredients

Units Scale
  • 1 cup buckwheat flour
  • 1 cup rye flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 Tbsp anise seeds
  • 2 eggs
  • 2 Tbsp melted butter
  • ⅓ cup brown sugar
  • ½ cup milk
  • 2 cups grated sweet potato
  • 1 cup fresh cranberries, roughly chopped
  • ½ cup mixed seeds (sesame, sunflower, pumpkin, chia, hemp hearts, etc.)

Instructions

  1. Preheat the oven to 350 F, and line a 9x5 inch loaf pan with parchment.
  2. Whisk together the dry ingredients (both flours, baking powder, soda, salt, and anise), and set aside.
  3. Whisk together the eggs, melted butter, brown sugar, and milk until smooth. Add the sweet potato, then the dry ingredients and cranberries.
  4. Pour the batter into the prepared pan, and sprinkle the seed mixture on top.
  5. Bake for 60-70 minutes, or until a knife inserted into the middle of the loaf comes out clean.

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Reader Interactions

Comments

  1. Aude says

    June 30, 2020 at 10:12 am

    Hello Mary, your cranberry sweet potato buckwheat seeded bread is AMAZING! I have been baking it for a couple of months now and can't stop. I made changes with what I had at home when I first baked it, and I love it. I used walnuts inside the batter instead of seeds and nuts outside, and dried apricots instead of cranberries. I also add only1 Tbsp of honey instead of the sugar. It's a breakfast, dessert, snack... I have had to limit myself to 2 slices/day, it's sooo good. I would have never thought of the combination of ingredients. Thank you very much! I will try it in the Fall with cranberries.

    Reply
  2. Suzanne says

    October 08, 2021 at 12:04 pm

    This looks so good! What a great way to still enjoy a comfort food with all the fall flavors and stay nutrient dense!

    Reply
  3. VAnessa says

    October 08, 2021 at 12:05 pm

    Thanks for sharing! Does it keep long?

    Reply
  4. Connie says

    January 05, 2022 at 6:58 pm

    Can I substitute a GF flour for the rye?

    Reply
    • Mary says

      January 28, 2022 at 2:48 pm

      Hi Connie,

      I haven't personally tried this, and am not very experienced with GF flour, so I really can't say. Good luck experimenting!

      Mary

      Reply
  5. Katja says

    January 27, 2022 at 3:35 am

    Hi! I'm gluten free. What kind of flour can I use instead of rye? Maybe oat flour or rice flour? And how much of it. Thanks!

    Reply
    • Mary says

      January 28, 2022 at 2:45 pm

      Hi Katja! I'm not an experience GF baker, and haven't tried other flours, so I can't speak with any authority here. Good luck experimenting!

      Reply
  6. Suzanne says

    April 07, 2022 at 12:56 pm

    This looks so good! What a great way to still enjoy bread while getting more nutrients!

    Reply
  7. Vanessa says

    April 07, 2022 at 12:57 pm

    Thanks for sharing! Does it freeze well?

    Reply
  8. Suzanne says

    May 06, 2022 at 7:55 am

    This look so good! What a great healthy snack for the whole family!

    Reply
  9. Vanessa says

    May 06, 2022 at 7:56 am

    Does it freeze well?

    Reply
    • Mary says

      July 17, 2022 at 7:21 am

      I haven't tried it, but I think it would!

      Reply

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