Sweet Potato Bread
This sweet potato bread combines mashed canned sweet potatoes with warm spices like cinnamon, nutmeg, and allspice, creating a moist and richly flavored loaf. The batter is mixed just until combined and folded with pecans for added texture. Sprinkling turbinado sugar on top before baking gives a subtle crunchy finish. Baking in a single large loaf or mini loaves offers flexibility for serving and portioning. It's suitable for breakfast or as a snack, bringing a gentle natural sweetness along with the earthiness of sweet potatoes.
Ingredients
- 15 ounces canned sweet potatoes (drained, save 2 tbsp of liquid)
- 1 1/4 cups granulated sugar
- 1/3 cup water
- 1/3 cup vegetable oil
- 2 large egg at room temperature
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 cup pecans optional, chopped
For topping:
- 2 tablespoons turbinado sugar coarse sugar
Instructions
- Preheat oven to 350 ºF. Spray a 9x5 loaf pan (or 4 mini loaf pans) with baking spray. Set aside.
- In a large bowl, mash sweet potatoes in 2 tablespoons of liquid. 15 ounces canned sweet potatoes
- Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well. 1 1/4 cups granulated sugar, 1/3 cup water, 1/3 cup vegetable oil, 2 large eggs
- Add flour, baking soda, baking powder, salt, allspice, nutmeg and cinnamon. Mix gently, just until combined. 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 3/4 teaspoon salt, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon
- Gently fold in chopped pecans. 1/2 cup chopped pecans
- Pour evenly into prepared pan(s). Sprinkle the batter with the turbinado sugar.
- For the 9x5 pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean. **The smaller loaves will take about 30-45 minutes to bake.
- Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
- Serve with cinnamon butter or cinnamon cream cheese if desired.
- Store in an airtight container at room temperature for up to 3 days.
Notes
- For mini loaves, start checking doneness at 30 minutes and extend baking as needed since mini pans vary in size.
- Calorie counts are approximate and based on dividing the loaf into 10 slices; ingredient brands affect nutritional values.
Nutrition Information
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 322mg | 13% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 6085IU | 122% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.