This Cinnamon Sweet Potato Bread is a delightful blend of warm spices and moist, tender sweet potatoes. Perfect for breakfast, brunch, or an afternoon snack, this bread is not only flavorful but also packed with nutrients from the sweet potatoes. The cinnamon, ginger, nutmeg, allspice, and cloves create a cozy, aromatic treat that pairs wonderfully with a cup of coffee or tea.
Ingredients
- For the Sweet Potato Bread:
- 1 ½ cups mashed sweet potatoes (about 2 medium or 1 very large)
- 3 tablespoons water
- 2 large eggs
- ½ cup canola or vegetable oil
- ¼ cup buttermilk (or substitute with yogurt, Greek yogurt, sour cream, or buttermilk powder)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- Pinch of salt (optional, to taste)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Prepare one 9×5-inch loaf pan, two 8×4-inch loaf pans, a 10-cup Bundt pan, or a muffin pan with floured cooking spray or by greasing and flouring the pan(s); set aside.
- Prepare Sweet Potatoes:
- Peel the sweet potatoes and chop them into 1-inch chunks. Place the chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons of water, cover with plastic wrap, and microwave on high for 15 to 17 minutes, or until the potatoes are very fork-tender. Drain any excess water and mash the sweet potatoes with a fork. Allow them to cool slightly to prevent scrambling the eggs when mixed.
- Combine Wet Ingredients:
- In the bowl with the mashed sweet potatoes, add the eggs, oil, buttermilk (or substitute), and vanilla extract. Whisk until well combined. (If using buttermilk powder, add 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture).
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and optional salt until thoroughly combined.
- Combine Wet and Dry Ingredients:
- Pour the wet sweet potato mixture into the bowl with the dry ingredients. Stir until no dry bits remain, scraping the bottom of the bowl with a spatula as needed to ensure everything is well incorporated. Be gentle to avoid over-mixing, which can result in a tougher bread.
- Bake the Bread:
- Pour the batter into the prepared pan(s), smoothing the top with a spatula. Bake for 60 to 70 minutes for a 9×5 pan, or until the top is domed, golden, and a cake tester or toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the pan with foil during the last 15 minutes of baking.
- Cool and Serve:
- Allow the bread to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Tips
- Sweet Potato Preparation: Ensure the sweet potatoes are well mashed and not too watery. If they seem too wet, drain them thoroughly to avoid altering the bread’s texture.
- Buttermilk Substitute: If using buttermilk powder, remember to mix it with the dry ingredients and add the corresponding water to the wet ingredients.
- Spice Adjustments: Feel free to adjust the spices to your preference. If you love a particular spice, you can add a bit more to enhance its flavor.
- Mixing: Mix gently to avoid over-developing the gluten, which can make the bread tough.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes well for up to 2 months; thaw overnight in the refrigerator before serving.
Enjoy this warm and comforting Cinnamon Sweet Potato Bread as a delicious treat any time of the day!
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