Description
Deliciously moist and aromatic Sweet Potato Cinnamon Bread, perfect for breakfast or a cozy snack. This bread combines mashed sweet potatoes with warm spices like cinnamon, nutmeg, and ginger, creating a flavorful loaf complemented by optional crunchy nuts. Easy to prepare and baked to golden perfection, this bread is a comforting treat for sweet potato lovers.
Ingredients
Scale
Main Ingredients
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare Sweet Potatoes: Peel and boil the sweet potatoes until tender, then drain and mash them until smooth. Allow the mashed sweet potatoes to cool completely before use.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Mix thoroughly to distribute all spices and leavening agents evenly.
- Combine Wet Ingredients: In another bowl, whisk together the cooled mashed sweet potatoes, eggs, melted butter, milk, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the sweet potato mixture, stirring gently just until incorporated. Take care not to overmix to keep the bread tender.
- Add Nuts: If desired, fold in the chopped walnuts or pecans carefully into the batter for added texture and flavor.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula to ensure consistent baking.
- Bake: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. The bread is ready when a toothpick inserted into the center comes out clean. Remove from oven and allow to cool before slicing.
Notes
- You can substitute the walnuts or pecans with other nuts like almonds or omit them for a nut-free version.
- Ensure mashed sweet potatoes are cooled before mixing to avoid cooking the eggs prematurely.
- Storage: Keep the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a dairy-free version, substitute butter with a plant-based margarine and use almond or soy milk instead of regular milk.
- This bread also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
