This sweet potato bread is wonderfully moist and fluffy, making it a perfect treat any time of the day. The natural sweetness of the potatoes adds a lovely flavor that you’ll adore!
Honestly, I can’t resist a warm slice with butter melting on top. If you’re like me, you’ll want to bake a double batch — it disappears quickly! Yum! 😋
Key Ingredients & Substitutions
Sweet Potato: The star of this bread! Use one medium sweet potato for about 1 cup of mashed. If you’re short on time, canned sweet potato works too, just ensure it’s well-drained.
Eggs: They provide moisture and structure. If looking for a vegan option, you can use flaxseed meal (1 tbsp mixed with 2.5 tbsp water) as a substitute for each egg.
Oil or Butter: I love the richness of melted butter, but vegetable oil keeps it lighter. Coconut oil can be a great substitute too, just make sure it’s melted.
Flour: All-purpose flour works best for this recipe, but you can try whole wheat flour for more fiber. However, keep an eye on the moisture level as it might need a bit more liquid.
Spices: Cinnamon and nutmeg bring warmth. If you have pumpkin pie spice on hand, it can work well as a substitute too, saving you some measuring.
What’s the Best Way to Prevent Overmixing the Batter?
Overmixing can lead to dense bread that lacks fluffiness. To avoid this, mix the wet and dry ingredients separately first. Then, when combining them, use a gentle folding motion with a spatula until just combined. It’s okay if there are a few lumps — this will yield a lighter loaf!
- Mix until you don’t see dry flour, but it’s fine to leave some lumps.
- Make sure your oven is preheated before baking. This helps the bread rise properly as it bakes.
Taking these steps keeps your bread fluffy and prevents it from becoming too dense. Happy baking!
Moist and Fluffy Sweet Potato Bread
Ingredients:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional: 1/4 teaspoon ground ginger or cloves for extra warm spice
- For topping (optional): Marshmallow topping or meringue, lightly toasted
Time Needed:
This delightful sweet potato bread takes about 15-20 minutes to prepare and 50-60 minutes to bake. After that, let it cool for a bit before serving. Overall, you’ll spend about 1.5 hours to have this scrumptious bread ready to enjoy!
Instructions:
1. Prepare Sweet Potato:
Pierce the sweet potato several times with a fork and bake it at 400°F (200°C) for about 45–60 minutes until it’s tender. Once cooled, peel the skin and mash until smooth. Measure out 1 cup for the recipe.
2. Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lightly greasing it or lining it with parchment paper for easy removal later.
3. Mix Wet Ingredients:
In a large bowl, whisk together the mashed sweet potato, eggs, oil (or melted butter), granulated sugar, brown sugar, and vanilla extract until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and any optional spices such as ginger or cloves.
5. Make the Batter:
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense bread.
6. Bake:
Pour the delightful batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell incredible!
7. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
8. Add Topping (Optional):
If you want a lovely finishing touch, spread marshmallow fluff or meringue on top of the cooled bread. Using a kitchen torch or the broiler, lightly toast the topping until it’s golden brown and beautifully caramelized.
9. Serve:
Slice your sweet potato bread and enjoy it as is or spread with butter or cream cheese. It’s delicious at breakfast, as a snack, or even for dessert!
This recipe yields a moist and fluffy loaf bursting with cozy spices, highlighting the natural sweetness of sweet potatoes. The optional toasted topping is a delightful touch that adds wonderful texture and flavor. Enjoy your baking adventure!
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! If you’re short on time, canned sweet potato can be a great substitute. Just make sure to drain it well before measuring out 1 cup for the recipe to avoid excess moisture.
How Can I Store Leftover Sweet Potato Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just be sure to thaw it overnight in the fridge before enjoying!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! Whole wheat flour can be used for a heartier version of this bread. However, it may require a bit more moisture, so consider adding a tablespoon of milk or water if the batter seems too dry.
What’s the Best Way to Serve Sweet Potato Bread?
This sweet potato bread is delightful on its own or spread with a bit of butter or cream cheese. For a twist, try pairing it with a drizzle of honey or maple syrup to enhance its natural sweetness!
