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5
from 1 vote
Sweet Potato Bread
This sweet potato bread is a moist and warming pastry that's the perfect cozy snack or breakfast for cool fall days.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Bread, Side Dish
Cuisine:
American
Diet:
Vegetarian
Servings:
32
(Makes 2 loaves)
Author:
Melissa Griffiths
Ingredients
3
cups
sugar
3
eggs
1
cup
oil
2
cups
cold mashed cooked sweet potatoes
1
teaspoon
vanilla extract
3
cups
all-purpose flour
1
teaspoon
baking powder
1
teaspoon
ground nutmeg
1
teaspoon
ground allspice
2
teaspoons
ground cinnamon
1/2
teaspoon
salt
1/2
teaspoon
baking soda
1
cup
chopped pecans
optional
Instructions
Preheat the oven to 350 degrees F., and grease two 9x5-inch loaf pans well. Set aside.
In a large bowl, add the sugar, eggs, and oil, and mix well to combine.
Add the the mashed sweet potatoes and vanilla, and stir to combine.
Add the flour, baking powder, nutmeg, allspice, cinnamon, salt, and baking soda. Stir to combine.
Fold in the pecans.
Divide the batter evenly between the two prepared pans, and smooth out the top.
Bake for 60 to 70 minutes, or until the center is set and toothpick interested in the middle comes out clean.
Let the bread cool on a wire rack for 10 minutes, and then run a knife along the edge to remove from the pan and finish cooling on a cooling rack.
Serve warm or at room temperature.
Notes
You can replace the 1 cup or oil with 1/2 cup oil and 1/2 cup applesauce OR 1 cup applesauce. It works great with those substitutions.
You can omit the nuts if you like, but they are SO good in this bread.
This bread freezes very well.
Nutrition
Serving:
1
of 32 servings
|
Calories:
215
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.03
g
|
Cholesterol:
15
mg
|
Sodium:
78
mg
|
Potassium:
62
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
1204
IU
|
Vitamin C:
0.3
mg
|
Calcium:
18
mg
|
Iron:
1
mg