Sweet Potato Bread
User Reviews
4.9
Sweet Potato Bread
Description
This Sweet Potato Bread incorporates cooked sweet potatoes which contribute moisture and natural sweetness. The dry mix of multiple spices including cinnamon and nutmeg along with baking powder and baking soda create a balanced rise and spiced flavor profile. Applesauce and neutral oil help with texture, contributing to its tender crumb.
The batter combines wet and dry ingredients thoroughly before being portioned equally into loaf pans for even baking. The resulting bread is moist but holds together well, yielding slices suitable for breakfast or snack. It offers a comforting sweetness balanced by warm spices.
After baking, the loaves cool slightly before being removed and can be stored airtight in the refrigerator up to a week. The recipe suggests possible variations such as adding raisins or nuts for texture and sweetness adjustments by increasing brown sugar. Using gluten-free flour or changing pan sizes are also possible adaptations.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- ½ cup brown sugar packed
- ½ cup white sugar
- 2 ½ teaspoon cinnamon
- 2 tablespoon baking powder
- 1 ½ teaspoon salt
- 1 ½ teaspoon baking soda
- ½ teaspoon nutmeg
Wet Ingredients
- 3 cups sweet potato cooked and mashed, 24 oz (approx. 3 large sweet potatoes or 5 small sweet potatoes
- 1 cup applesauce unsweetened
- ½ cup neutral cooking oil generic cooking oil
- 4 large egg
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F
- Grease (3) 8 x 4 loaf pans with spray oil.
- In a medium bowl, mix all the dry ingredients together and set aside.
- In a separate larger bowl, blend the wet ingredients together well.
- Add dry ingredients to the wet ingredients a few spoonfuls at a time and blend until it is mixed well. (The batter will be thick.)
- Divide equally into 3 greased loaf pans. (use a scale if you have one to ensure even cooking of loaves)
- Bake for approximately 50-60 minutes or until toothpick inserted into center comes out clean.
- Cool bread in loaf pans for 10 -15 minutes then remove and place on wire cooling rack until completely cool.
- Store in an air tight container in the refrigerator for up to a week.
Notes
- Cook sweet potatoes by boiling cubed pieces until fork tender or bake whole at 375°F for 45 minutes before mashing.
- For gluten-free option, substitute all-purpose flour with Bob's Red Mill One-to-One Gluten Free flour.
- Add ½ cup extra packed brown sugar if a sweeter bread is preferred.
- Optionally stir in 1½ cups raisins or 1 cup chopped nuts like pecans or walnuts for added texture.
- If the batter is too thick, add up to ¼ cup unsweetened applesauce to loosen it slightly.
- Using a 9 x 5-inch loaf pan will reduce baking time by about 10 minutes compared to 8 x 4 pans.
- Wrap loaves tightly to freeze for up to 2 months; thaw before slicing.
- One 8 x 4 loaf yields about twelve 1-ounce slices; a 9 x 5 loaf yields about fifteen.
- Warm slices in the microwave for about 10 seconds to enhance softness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36slices
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 123kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 158mg | 7% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1604IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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