Sweet Potato Bread
Sweet Potato Bread is a soft, moist quick bread with a delightful blend of cinnamon, nutmeg, and sweet potatoes. This simple recipe yields a delicious loaf that is perfect for breakfast, snacks, or dessert. The natural sweetness of the sweet potatoes provides just the right amount of flavor, while the warm spices add an extra layer of comfort. Whether you enjoy it plain, with butter, or with an added crunch of nuts, this sweet potato bread will become a household favorite.
Equipment
- Loaf pan (9x5 inches)
- Mixing Bowls – 2 (one for wet ingredients, one for dry)
- Whisk – For mixing the dry ingredients
- Spoon or Spatula – For combining wet and dry ingredients
- Measuring Cups and Spoons – For precise measurements
- Oven – Preheated to 350°F (175°C)
- Toothpick or Cake Tester – For checking doneness
Ingredients
- 2 cups – All-purpose flour
- 1 ½ teaspoons – Baking powder
- ½ teaspoon – Baking soda
- ½ teaspoon – Salt
- 1 ½ teaspoons – Ground cinnamon
- ½ teaspoon – Ground nutmeg
- ¼ teaspoon – Ground cloves
- 1 cup – Mashed sweet potatoes about 1 medium sweet potato
- ¾ cup – Brown sugar packed
- 2 large – Eggs
- ½ cup – Vegetable oil or melted butter
- 1 teaspoon – Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Prepare the sweet potatoes: Roast or boil the sweet potatoes until soft, then mash them until smooth.Let them cool before using.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the mashed sweet potatoes, brown sugar, eggs, oil, and vanilla extract. Stir until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy!
Notes
- Sweet Potato Prep: If you're using fresh sweet potatoes, you can roast them at 400°F for about 45 minutes or boil them until tender. Let them cool before mashing.
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week or frozen for up to 3 months.
- Optional Add-ins: For added texture, try folding in ½ cup of chopped nuts (like walnuts or pecans) or chocolate chips before baking.
- Gluten-Free: Use a 1:1 gluten-free flour blend if you need a gluten-free version of this bread.