This Sweet Potato Bread is a deliciously moist, subtly spiced loaf perfect for fall or any time you’re craving a cozy, comforting treat. The natural sweetness of mashed sweet potatoes adds richness and flavor, while a blend of cinnamon, nutmeg, and vanilla provides warmth. This bread pairs wonderfully with a cup of coffee or tea and is equally satisfying on its own. It’s a great way to use leftover sweet potatoes, and it can be enjoyed as a breakfast, snack, or dessert.
Ingredients:
- 1 ½ cups mashed cooked sweet potatoes
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- ½ cup milk or buttermilk
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- Optional: ½ cup chopped walnuts or pecans
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
- Prepare the batter: In a large mixing bowl, whisk together the mashed sweet potatoes, sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix wet and dry ingredients: Gradually fold the dry ingredients into the sweet potato mixture until just combined. If adding nuts, gently stir them in at this stage.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
This bread stores well for up to 3 days at room temperature or can be frozen for longer storage.
