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Purple Sweet Potato Pistachio Bread

Why serve plain slices of bread at your next tea party or Sunday brunch when you can serve a mesmerizing purple sweet potato swirl pistachio bread to match the special occasion of the event? Made with Suncore Foods® Purple Sweet Potato powder, this sliced bread is fluffy and satisfying and as decorative as your fancy plates and cup! The texture is perfectly chewy and soft and has the pleasant surprise of crunchiness from chopped pistachios. Great as a stand alone to pair with your coffee or tea, this bread is addictive with your favorite raspberry jam!


240g bread flour
25g sugar of choice
120g milk of choice
60g condensed milk
1 1/2 tsp active dry yeast
1/4 tsp salt
40g dairy free butter
12g Suncore Foods® Purple Sweet Potato Powder dissolved in 1 tbsp water
1/3 cup roasted pistachios


1. In a stand mixer, add all bread ingredients except for butter and pistachios. Mixing on low-medium speed with the hook attachment until the dough comes together, about 10 mins. Add butter, a few pieces at a time. Scrape down the bowl. Continue to kneading on medium speed for 10 mins until the dough is smooth.

2. Remove half of the dough from the mixer, set aside. Add dissolved Suncore Foods® Purple Sweet Potato Powder into the half dough and continue kneading until it combined. Knead plain dough and sweet potato dough into balls. Cover let them proof for 1 hour until doubled in size.

3. Transfer purple dough to a clean surface. Roll out dough until they form thin rectangle, gently pull from centre out to form a large thin rectangle shape. Sprinkle pistachios. Pick up one edge and fold into the center. Pick up other edge and fold into the center over first section. Sprinkle pistachios. Fold the top down half way. Use a rolling pin to flatten the dough.

4. Roll out plain dough. Place sweet potato pistachio dough on top of the plain dough and begin rolling up the dough along the wide/long side of the rectangle, Place it in a bread pan and let rise until doubled in size, about 1 hour. Bake at 190c for 30 -35 minutes.