Description
This Sweet Potato Maple Bread is a moist and flavorful loaf perfect for breakfast or a cozy snack. Made with canned sweet potatoes, warm spices, and a hint of maple syrup, it offers a delightful autumnal taste. The bread is topped with a cinnamon maple glaze that adds a sweet finish and a touch of elegance.
Ingredients
Scale
Bread Ingredients
- 15 ounces canned sweet potatoes (drained)
- 1 cup light brown sugar (packed)
- 1/2 cup vegetable oil (or avocado oil, olive oil, whatever you prefer)
- 2 tablespoons maple syrup
- 1/4 cup sour cream (or Greek yogurt)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons cinnamon
- 1/2 cup pecans (chopped, optional)
Maple Cinnamon Glaze
- 1 cup powdered sugar
- 2–4 tablespoons whole milk
- 2 tablespoons ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick baking spray to ensure easy removal of the bread and set it aside.
- Mash Sweet Potatoes and Mix Wet Ingredients: In a large mixing bowl, mash the drained sweet potatoes until smooth. Add the brown sugar, vegetable oil, maple syrup, sour cream, vanilla extract, and eggs. Mix thoroughly to combine all the wet ingredients into a smooth batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground ginger, nutmeg, and cinnamon until well blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the sweet potato mixture and mix well until fully incorporated. Fold in the chopped pecans if using.
- Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool Bread: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Prepare the Maple Cinnamon Glaze: In a small bowl, whisk together powdered sugar, ground cinnamon, and 2 tablespoons of whole milk. Add more milk as needed, one teaspoon at a time, to reach a smooth, pourable consistency.
- Glaze the Bread: Once the bread has completely cooled, drizzle the maple cinnamon glaze evenly over the top of the loaf. Allow the glaze to set before slicing and serving.
Notes
- You can substitute sour cream with Greek yogurt for a healthier option.
- Chopped pecans are optional but add a nice crunch and texture.
- Ensure eggs are at room temperature to help create a smoother batter.
- For a nuttier flavor, try toasting the pecans before adding them.
- The glaze thickness can be adjusted by adding more or less milk according to your preference.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
