Sweet Potato Bread
Sweet Potato Bread is a moist and flavorful quick bread made with cooked sweet potatoes, warm spices, and crunchy pecans, perfect for breakfast or a comforting snack.
Servings: 8 servings
Ingredients
- 0.5 cup granulated sugar
- 0.5 cup brown sugar light or dark
- 2 large eggs
- 0.5 cup vegetable oil or sunflower or corn oil
- 1 teaspoon pure vanilla extract
- 0.33 cup water
- 1 cup cooked and mashed sweet potato
- 1.75 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup pecans roughly chopped
Instructions
- Begin by cooking your sweet potatoes until they are soft and tender. You can boil, steam, or roast them. Once cooked, peel and mash until smooth. Measure out 1 cup of mashed sweet potato and set aside.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until the mixture is smooth and creamy. Add the vanilla extract and water, then stir in the mashed sweet potato until fully combined.
- In a separate bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Sifting helps to keep the bread light and ensures even distribution of the spices and leavening agent.
- Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix, as this can make the bread dense. The batter should be thick but scoopable.
- Fold the roughly chopped pecans into the batter, ensuring they are evenly dispersed without overworking the mixture.
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy plain, with butter, or your favorite spread!
Equipment
- Large Mixing Bowl
- Separate Bowl
- 9x5-inch loaf pan
- Spatula
Notes
Use freshly cooked sweet potatoes for best flavor and moisture. Avoid canned sweet potato puree as it may be too watery. Sift your dry ingredients to avoid lumps and create a lighter texture. Don’t overmix the batter; stir just until combined to keep the bread tender. Toast pecans lightly before folding for a nuttier flavor. Check bread at 50 minutes and continue baking as needed. Let bread cool completely before slicing for clean slices. Variations include adding chocolate chips, dried fruits, or using gluten-free flour. Vegan substitutions include flax eggs and plant-based oil.