Cranberry Sweet Potato Buckwheat Seeded Bread
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.
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
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!
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!
Have a lovely Monday! xo
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Cranberry Sweet Potato Buckwheat Seeded Bread
- Prep Time: 10 mins
- Cook Time: 70 mins
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
Ingredients
- 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
- Preheat the oven to 350 F, and line a 9x5 inch loaf pan with parchment.
- Whisk together the dry ingredients (both flours, baking powder, soda, salt, and anise), and set aside.
- Whisk together the eggs, melted butter, brown sugar, and milk until smooth. Add the sweet potato, then the dry ingredients and cranberries.
- Pour the batter into the prepared pan, and sprinkle the seed mixture on top.
- Bake for 60-70 minutes, or until a knife inserted into the middle of the loaf comes out clean.
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.
This looks so good! What a great way to still enjoy a comfort food with all the fall flavors and stay nutrient dense!
Thanks for sharing! Does it keep long?
Can I substitute a GF flour for the rye?
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
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!
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!
This looks so good! What a great way to still enjoy bread while getting more nutrients!
Thanks for sharing! Does it freeze well?
This look so good! What a great healthy snack for the whole family!
Does it freeze well?
I haven't tried it, but I think it would!
I made this bread last night and it was absolutely delicious!! I used freshly ground buckwheat and rye flours and added about 2tb blackstrap molasses…..didn't take time to chop cranberries, just used them whole. I will be making this again…very soon and often!! Thank you so much for sharing.
★★★★★