Sweet Potato Bread Recipe
This Sweet Potato Bread Recipe makes a gorgeous autumnal loaf with a similar flavor profile to pumpkin bread, but a touch healthier!
Sweet Potato Breads are perfect for fall breakfasts, brunch, and afternoon snacks. It’s sweet enough for dessert, too!
Sweet Potato Challenge
For the first time since its inception, I was toying with skipping November’s Improv Challenge. My blog followers know that my household has been reduced to two picky palates and me. I make a yummy Sweet Potato Casserole for Thanksgiving, with vanilla and a streusel topping. It’s so tasty that my dad called it “candied.” But neither Bill nor Katie would ever touch it. Lambeau, the dog, is the sweet potato fan in our family…she gets raw chunks as rewards. She will do anything for a slice.
Ingredient Notes
- Kitchen Staples – All-Purpose Flour, Cinnamon, Baking Soda, Salt, Sugar, Honey, Canola Oil
- Baking Powder (affiliate link) – This is not the same as baking soda; you need both in this recipe. Baking powder has a much shorter shelf life than baking soda. Check the expiration date on your tin. PRO-Tip: If it’s close to expiring, you can test it by putting a spoonful in a cup of very hot water. If it bubbles vigorously, it’s still fresh. If it does not, purchase a new tin before starting this recipe.
- Ground Nutmeg and Ground Cloves
- Sour Cream – Use full-fat as this will make a moister loaf.
- Eggs – Use large eggs; have them at room temperature for easy blending/incorporation.
- Honey (affiliate link) – PRO-Tip: Did you know that using local honey can help with allergies? The local pollen gets into the honey via the bees, and the microscopic amounts you’ll get in the honey can desensitize you to the allergen.
- Sweet Potatoes – Peeled and finely grated.
Sweet Potato Bread
Well, just in the nick of time, my friend, Lizzie, of Food and Thrift, posted a recipe for sweet potato bread. Chock full of the same spices I use in pumpkin bread, I thought it might work. I left out the nuts, raisins, and even the chocolate chips that were Lizzie’s tweak, plus added some honey to fulfill the challenge ingredients…and, wow, did this smell sensational. Lambeau was happy to eat all the potato peels, and Katie even cracked a smile when I gave her a sniff of the still-warm loaf.
Since this is a Cooking Light recipe, this sweet potato bread isn’t loaded with oil like my pumpkin loaf, which has the fine texture and crumb of a cake. I don’t think this will ever usurp my children’s favorite, but it’s a lovely, healthier option.
Recipe Tips
- PRO-Tip: Spray your measuring cup with Pam before filling with sticky liquids like honey, molasses, or corn syrup. The liquid will slide right out without clinging to the sides of the cup.
- PRO-Tip: Do not overmix quickbread batter. Stir until just combined. If you use a mixer, too much air can be added to the batter, and your loaf won’t be as dense as it should be and may be full of tunnels. Stir by hand until most of the flour has mixed into the batter.
- PRO-Tip: All ovens heat differently, so use the suggested baking time as a guide, but your loaf may take more or less time. When you start smelling a delicious aroma emanating from the oven, you can check your loaf with a toothpick. Insert it into a couple of spots (the center will be the last area to be done). If the toothpick comes out clean, your loaf is done. If it has batter on it, continue baking and recheck in 10-15 minutes. Repeat as needed.
Sweet Potato Bread
A lovely autumnal quick bread adapted from Cooking Light via Food and Thrift
Ingredients
- 1 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ cup sour cream
- ½ cup sugar
- ¼ cup honey
- ¼ cup canola oil
- 2 eggs
- ¾ cup peeled, then finely grated sweet potato
Instructions
- Preheat oven to 350º. Grease a 5 x 9-inch loaf pan with Baker's Joy (or butter then flour). I also line the bottom of the pan with a rectangle of parchment. Set aside.
- Combine all dry ingredients and whisk to break up any lumps. Set aside.
- Mix together the sour cream, sugar, honey, and oil.
- Add eggs and mix till combined. Mix in sweet potato.
- Add dry ingredients and mix with a spoon till just moistened. Pour into loaf pan.
- Bake for 25 minutes, then reduce oven temperature to 325º and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5-10 minutes, then remove from pan to cooling rack. Cool completely before slicing (if you can wait!).
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Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 198Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 199mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 3g
