Fall can't get here fast enough, so I tried to hurry it up by baking this spicy Sweet Potato Bread. It 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.
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.
Sweet Potato Bread
- 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 at room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup toasted and chopped pecans
- 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.