Fall can't get here fast enough, so I tried to hurry it up by baking this spicy Sweet Potato Bread. It is a quick bread that is very much like pumpkin bread, but with a slightly different flavor and light texture. In fact, you might like it even if you don't care much for sweet potatoes.
Flavor and Texture
The flavor is similar to spice cake. I used what I think is a modest amount of spices, so feel free to double! Also, I used pumpkin pie spice. To make your own pumpkin pie spice you can mix 1 tablespoon cinnamon, ¾ teaspoon ginger, ¾ teaspoon nutmeg, ½ teaspoon allspice and ½ teaspoon of ground clover, then measure out ½ teaspoon or however much you'd like to add to the quick bread.
Sweet Potato Quick Bread Pan Size
If you use an 8 ½ by 4 ½ inch pan and don't make any major changes to the recipe, you should get a really nicely shaped loaf with a pretty dome. Also, the bread is sweet and in a good way. For a less sweet bread, you could probably get away with cutting 2 or 3 tablespoons of sugar, but I haven't tested that yet.
Since posting this I've also shared a recipe for yeasted sweet potato bread that works well for sandwiches.
Recipe
Sweet Potato Bread
Ingredients
- 1 ½ cups all-purpose flour (196 grams)
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 cup mashed sweet potatoes
- ½ cup granulated sugar (98 grams)
- ½ cup packed light brown sugar (98 grams)
- ⅓ cup plus 1 tablespoons vegetable oil I used grapeseed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk, room temperature
- ½ cup toasted and chopped pecans
Instructions
- Preheat oven to 350 degrees F. Grease and flour a loaf pan. I used one that was 8 ½ by 4 ½ inches, but you could probably get away with a 9x5.
- In a small bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- In a mixing bowl, whisk together the sweet potato, sugar, brown sugar, vegetable oil, eggs and vanilla. Add the flour mixture and milk alternately to the sweet potato mixture, then stir in the pecans.
- Bake for about 55 minutes or until a toothpick inserted comes out with clean crumbs.
Megan says
I love sweet potatoes - in any and every form - and I always add orange zest because it makes me think of Thanksgiving 🙂
Katrina says
Mmm, I love sweet potatoes. I would totally try this with gluten free flour--and a few other adjustments. Second thing I've seen in a day that is made with sweet potatoes. It's like pre-fall before all the pumpkin things show up. 😉
Marti says
I'm with you - fall can't get here fast enough! Your bread looks wonderful. I've never had sweet potato bread but will try this recipe as soon as I have some potatoes.
Karen Schmidt-Dill says
Oh yum! This I will try. I tried talking my dau. and son-in-law into grilled sweet potatoes when they were here over Labor Day weekend. No dice. The chickens!!!!!!!!
T. Martin says
PERFECT for the (sadly) approaching start of autumn. Thanks Anna!