Old Fashioned Sweet Potato Bread
Old fashioned sweet potato bread: a one-bowl quick bread with mashed sweet potatoes, cinnamon, nutmeg and cloves, and optional walnuts or pecans, baked in a loaf pan. About 12 slices.
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Ingredients
- 1 1/2 cups sugar
- 1/2 cup vegetable oil another neutral oil such as canola also works
- 2 large eggs
- 1 cup sweet potatoes cooked and mashed; roasted gives the best texture, or use drained, patted-dry canned yams, mashed, or canned sweet potato puree
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3/4 teaspoon salt regular table salt
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup nuts chopped walnuts or pecans; optional
Instructions
- Heat the oven to 350°F. Grease and flour an 8x4-inch or 9x5-inch loaf pan and set it aside.
- In a large mixing bowl, whisk together the sugar, oil and eggs. Add the mashed sweet potatoes and vanilla and whisk to combine. Sprinkle the baking soda and salt over the top and stir until well blended.
- Stir in the flour, cinnamon, nutmeg and cloves. Be careful not to over-mix; stop stirring once everything is combined.
- Fold in the nuts, if using.
- Transfer the batter to the prepared pan. Bake 45 to 55 minutes in a dark or nonstick pan, or 60 to 70 minutes in a glass, ceramic or light-colored pan, until a toothpick inserted in the center comes out clean. If the top starts to get too dark, tent the loaf with foil for the last 15 to 20 minutes.
- Take the bread out of the pan and cool it on a wire rack for 1 hour before slicing.
Notes
Measure the sweet potato after mashing. Wrapped, it keeps 1 to 2 days on the counter, up to 1 week in the refrigerator, or up to 3 months in the freezer.
Nutrition
Serving: 1servingCalories: 309kcalCarbohydrates: 44.3gProtein: 4.1gFat: 13.3gSodium: 271mgFiber: 1.7gSugar: 26.6g