As the leaves turn golden and the air grows crisp, home bakers are reaching for a beloved seasonal ingredient: sweet potatoes. This versatile root vegetable is the star of a delightful quick bread. Sweet Potato Bread, with its moist texture and warm, spicy aroma, is the perfect treat to welcome the fall season.
So, what are you waiting for? Preheat your oven, grab your apron, and get ready to fill your kitchen with the irresistible aroma of sweet potato bread.
The Perfect Way to Use Up Leftover Sweet Potatoes
One of the best things about sweet potato bread is that it’s an excellent way to use up leftover cooked sweet potatoes. Whether you have a single portion hiding in the fridge or a few cups of mashed sweet potatoes from last night’s dinner, this bread recipe is the perfect solution.
Many bakers prefer to roast their sweet potatoes before adding them to the batter, enhancing their natural sweetness and adding a deeper flavor to the finished bread. Peel and chop the sweet potatoes, toss them with oil, and roast in a hot oven until tender and caramelized. Once cooled, mash the potatoes and proceed with the recipe as usual.
A Versatile Treat for Any Occasion
Sweet potato bread is a versatile treat that can be enjoyed at any time of day. Slice it thick and serve it warm with a pat of butter for a satisfying breakfast, or enjoy a piece with your afternoon tea or coffee. It also makes a lovely addition to a brunch or a holiday dessert table.
Sweet potato bread can easily be adapted into muffins or mini loaves for those who prefer a more portable treat. Adjust the baking time accordingly and enjoy the same delicious flavor in a more convenient format. Whether sharing with friends and family or keeping a batch all to yourself, sweet potato bread will become a new fall favorite.
The Perfect Sweet Potato Bread
Equipment
- 9"x 5" Loaf Pan
Ingredients
- 1 to 2 tbsp olive or vegetable oil
- 3/4 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup mashed sweet potatoes
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 3/4 cup flour
Instructions
For Roasting the Sweet Potatoes:
- Preheat the oven to 425°F. Peel and cut the sweet potatoes into 1-inch (2.5 cm) cubes.
- Toss the cubed sweet potatoes with 1-2 tablespoons of olive or vegetable oil in a large bowl until evenly coated.
- Spread the oil-coated sweet potato cubes in a single layer on a lined baking sheet, ensuring they are not overcrowded.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
- Allow the roasted sweet potatoes to cool slightly, then mash them until smooth. Measure out 1 cup of mashed sweet potatoes for your bread recipe.
For the Sweet Potato Bread:
- Preheat your oven to 350°F and grease a loaf pan with butter or cooking spray.
- Whisk together the nutmeg, cinnamon, salt, baking soda, and flour in a medium-sized bowl until well combined. Set aside.
- In a separate large bowl, beat the sugar, oil, eggs, mashed sweet potatoes, and vanilla using an electric mixer or whisk until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until combined. Be careful not to overmix, which will result in tough bread. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the loaf pan in the preheated oven and bake for approximately 1 hour, or until a knife or toothpick inserted into the center of the bread comes out clean.
- Remove the sweet potato bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the sweet potato bread and serve. Enjoy!
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.