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Sweet Potato Bread
This Old Fashioned Sweet Potato Bread with warming fall spices is perfect by itself for a sweet breakfast, or topped with cream cheese frosting or a simple maple glaze.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 378 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup mashed sweet potato
- 1 cup brown sugar
- ½ cup oil
- ¼ cup sour cream
- 2 eggs
- 1 tsp vanilla
- 1 ½ cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp Coriander
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
Instructions
- Pre-heat the oven to 350F and prepare a 1 lb loaf pan with cooking spray and baking parchment.
- In a large bowl or jug, whisk together the sweet potato, brown sugar, oil, sour cream, eggs and vanilla until smooth. Set aside.
- In another large bowl, whisk together the flour, spices and salt. Then whisk the wet mixture into the dry until you have a just combined batter.
- Pour the batter into the prepared tin, levelling the top. Bake for 50-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Leave to cool in the tin on a wire rack.
Cup of Yum
Notes
- Don't worry about baking it too long! This Easy Sweet Potato Bread is really difficult to dry out, but can take a while to bake depending on the temperature of your oven. Test it with the tip of a sharp knife or a wooden toothpick before taking it out, if it comes out with some batter still clinging to the toothpick, bake it for a further 5 minutes.
- Do not over-mix. To keep a light, moist crumb you want to stir the dry ingredients into the wet ingredients only until just combined, no more.
- It freezes well. Undecorated, you can easily freeze a well wrapped loaf for up to 1 month.
- In a pinch, use Greek yogurt: Sour cream will provide a better texture, but if you find yourself without and you still want to make this Sweet Potato Bread full fat plain Greek yogurt will work instead.
- Icing and glazes: If you want to decorate this Sweet Potato Bread, use the Cream Cheese Frosting from my Pumpkin Bread, or the Maple Glaze from my Pumpkin Scones.
- Leftovers and storage: Well wrapped, this loaf should keep for 3-4 days on the countertop.
Nutrition Information
Calories
378kcal
(19%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
45mg
(15%)
Sodium
248mg
(10%)
Potassium
256mg
(7%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
6832IU
(137%)
Vitamin C
7mg
(8%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 248mg | 10% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 6832IU | 137% |
| Vitamin C | 7mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.