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Sweet Potato Bread

Sweet potato bread
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5 from 2 reviews

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish or snack.

Ingredients

Scale
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup milk of choice (dairy free if desired)
  • 2/3 cup brown sugar
  • 1 cup mashed sweet potato (1 medium sweet potato — about 12 ounces)
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • 1/3 cup finely chopped pecans, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and mix until just combined and no streaks of dry ingredients remain.
  4. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of chopped pecans (and granulated sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 20 to 25 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  5. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Find it online: https://www.acouplecooks.com/sweet-potato-bread/