Sweet Potato Bread
This Sweet Potato Bread recipe is a unique way to use fresh sweet potatoes. It’s a moist bread with crunchy chopped pecans and warm spices baked to perfection.
Servings: 10 Servings
Calories: 363kcal
Ingredients
- 2 cups all purpose flour
- 1 cup brown sugar lightly packed
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup milk
- 1 cup sweet potato puree
- ½ cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup roughly chopped pecans
Instructions
- Preheat the oven to 350°F/180°C. Line an 8 ½ inch x 4 ½ inch baking tin with parchment paper and set aside.
- Add the all purpose flour, brown sugar, baking powder, ground cinnamon, salt and ground nutmeg to a large mixing bowl. Whisk until well combined.
- Add the milk, sweet potato puree, oil, eggs and vanilla extract to another large mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Fold through the chopped pecans.
- Transfer the batter to the prepared baking tin and smooth the surface. Bake for 45 minutes, or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
Notes
- Store your sweet potato bread in an airtight container for up to 3 days on the counter.
- You can use canned sweet potatoes as long as they don’t have any added syrup or sweeteners.
- Be careful not to overmix the batter so you do not end up with tough, dense bread.
Nutrition
Calories: 363kcal | Carbohydrates: 49g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 36mg | Sodium: 282mg | Potassium: 260mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5472IU | Vitamin C: 6mg | Calcium: 144mg | Iron: 2mg