Description
A cozy and moist quick bread made with sweet potatoes and warm spices, perfect for breakfast or snack.
Ingredients
Dry Ingredients
- 1.75 cups All purpose flour (Spoon flour into the measuring cup and level it off.)
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon (Plus a little extra for topping)
- 1/4 tsp Nutmeg (Optional but nice)
Wet Ingredients
- 1 cup Sweet potato puree (Cooked and mashed until smooth)
- 2 large Eggs
- 1 cup Brown sugar (Adds a caramel note)
- 1/2 cup Neutral oil or melted butter (Oil makes it extra moist)
- 1 tsp Vanilla extract
- 1/2 cup Milk or buttermilk (Either works)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper.
- In one bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg if using.
- In another bowl, whisk together the eggs, brown sugar, oil, vanilla, milk, and sweet potato puree until smooth.
Baking
- Pour the dry ingredients into the wet and stir just until combined; do not overmix.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with cinnamon sugar topping if using.
- Bake for 50 to 60 minutes, tenting with foil if the top browns too quickly. Test with a toothpick, it should come out mostly clean with a few moist crumbs.
- Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Wrap tightly to store. Keeps well at room temperature for up to 3 days, in the fridge for a week, or sliced in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Cuisine: American