This “Moist Sweet Potato Bread Loaf” is a comforting and aromatic quick bread that celebrates the natural sweetness and vibrant color of sweet potatoes. As evident in the accompanying image, the baked loaf is beautifully golden-brown on the outside, and when sliced, it reveals a dense yet incredibly moist and tender crumb with a lovely orange hue, clearly indicating the generous inclusion of sweet potato puree. This bread is a perfect balance of sweet and subtly spiced, making it an ideal companion for a morning coffee or tea, a delightful snack, or even a simple dessert. It’s a fantastic way to utilize leftover sweet potatoes or to introduce a touch of vegetable goodness into your baking. The secret to its exceptional moisture and rich flavor lies in the sweet potato puree itself, which not only adds natural sugars but also helps keep the bread from drying out. Infused with warm spices like cinnamon, nutmeg, and perhaps a hint of ginger, this sweet potato bread fills your kitchen with an inviting aroma as it bakes. It’s relatively easy to make, relying on standard pantry ingredients and a straightforward mixing method, making it accessible for bakers of all skill levels. While delicious on its own, it can be enhanced with a simple glaze, a sprinkle of nuts, or served with a dollop of cream cheese frosting for an extra treat. This recipe yields a loaf that is hearty enough to be satisfying yet tender enough to melt in your mouth, a true testament to wholesome, home-baked goodness.
The image displays a loaf of golden-brown sweet potato bread. Two slices are cut from the loaf, showing a dense, moist-looking crumb and an orange hue. The text overlay labels it “Sweet Potato Bread”.
Ingredients:
- For the Sweet Potato Puree (yields about 1 cup):
- 1 medium-sized sweet potato (about 12-14 oz / 340-400g)
- For the Sweet Potato Bread:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or allspice (optional, for deeper spice)
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ½ cup (113g) unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 cup (240g) sweet potato puree (prepared as above)
- ¼ cup (60ml) milk (whole milk or buttermilk for richer flavor)
- 1 teaspoon vanilla extract
- Optional additions: ½ cup chopped pecans or walnuts, ½ cup raisins or dried cranberries
- For Optional Glaze:
- 1 cup (120g) powdered sugar (confectioners’ sugar), sifted
- 2-3 tablespoons milk or orange juice
- ¼ teaspoon vanilla extract
- Equipment:
- 9×5 inch loaf pan
- Parchment paper
- Non-stick baking spray with flour
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Instructions:
Part 1: Prepare the Sweet Potato Puree
- Cook Sweet Potato: To achieve the smoothest puree for the bread’s moist crumb, you can either roast or boil the sweet potato.
- Roasting (Recommended for richer flavor): Preheat your oven to 400∘F (200∘C). Pierce the sweet potato several times with a fork. Place it on a baking sheet and roast for 45-60 minutes, or until it’s very tender when squeezed. Allow it to cool slightly, then peel off the skin and mash the flesh thoroughly with a fork, potato masher, or process in a food processor until completely smooth.
- Boiling: Peel and chop the sweet potato into 1-inch chunks. Place the chunks in a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until the chunks are fork-tender. Drain well. Mash thoroughly or process until smooth.
- Measure Puree: Measure out 1 cup of the sweet potato puree. Set aside and ensure it has cooled to at least room temperature before adding to the batter.
Part 2: Prepare the Sweet Potato Bread Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Grease and flour a 9×5 inch loaf pan. For easy removal, you can also line the bottom and two long sides of the pan with a strip of parchment paper, leaving an overhang to create “handles.”
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and optional ground cloves or allspice. Whisk well to ensure all ingredients are evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, light brown sugar, melted and slightly cooled unsalted butter, and the 2 large eggs until well combined. The mixture should be smooth and creamy.
- Incorporate Sweet Potato: Add the 1 cup of sweet potato puree, milk, and vanilla extract to the wet ingredients. Whisk again until everything is thoroughly incorporated and the mixture is smooth and lump-free. The beautiful orange hue of the puree will become apparent.
- Combine Wet and Dry: Pour the wet ingredients mixture into the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can lead to a tough bread. A few small lumps of flour are acceptable. If adding optional nuts or dried fruit, fold them in now.
- Pour into Loaf Pan: Pour the batter evenly into the prepared 9×5 inch loaf pan. Smooth the top with the spatula.
Part 3: Bake the Sweet Potato Bread
- Bake: Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. The top should be a rich golden-brown. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
- Cool: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for at least 15-20 minutes before carefully lifting it out using the parchment paper handles (if used) or inverting it onto the wire rack to cool completely. Cooling completely before slicing ensures the bread sets properly and maintains its moist crumb.
Part 4: Prepare Optional Glaze & Serve
- Make Glaze (Optional): While the bread is cooling, whisk together the sifted powdered sugar, milk (or orange juice), and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more liquid a teaspoon at a time for a thinner glaze, or more powdered sugar for a thicker glaze.
- Apply Glaze: Once the bread is completely cool, drizzle the glaze over the top.
- Slice and Serve: Slice the “Moist Sweet Potato Bread Loaf” into thick, even slices, as shown in the image. Serve it plain, with butter, cream cheese, or enjoy it with your favorite hot beverage.
- Storage: Store leftover sweet potato bread in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, slices can be wrapped individually and frozen for up to 2-3 months.
Tips for Success:
- Don’t Overmix: As with most quick breads, overmixing develops gluten and can result in a tough, dry texture. Mix just until the wet and dry ingredients are combined.
- Room Temperature Ingredients: Eggs and milk at room temperature blend more easily and create a smoother batter, leading to a more tender crumb.
- Properly Cooked Sweet Potato: Ensure your sweet potato is cooked until very tender to achieve a smooth puree. Any fibrous bits can impact the texture of the bread.
- Cool Completely Before Slicing: It’s tempting to slice into a warm loaf, but for the best texture and to prevent crumbling, allow the bread to cool completely.
- Customization: Feel free to add chocolate chips, dried cranberries, or different nuts to the batter for variations. A touch of orange zest can also brighten the flavors.
Enjoy this wholesome and delicious “Moist Sweet Potato Bread Loaf!”