Description
This Sweet Potato Bread is a moist, flavorful quick bread that blends warm cinnamon and the natural sweetness of mashed sweet potatoes. Perfect for breakfast, snack, or dessert, it offers a tender crumb enriched with applesauce and pecans for a delightful texture and nutty finish. Easy to prepare and bake, this recipe delivers a comforting homemade treat that can be enjoyed warm or at room temperature.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- ½ cup milk of choice (dairy free if desired)
- ⅔ cup brown sugar
- 1 cup mashed sweet potato (about 12 ounces, 1 medium sweet potato)
- ⅓ cup neutral oil
- ½ cup unsweetened applesauce
Topping
- ⅓ cup finely chopped pecans
Instructions
- Cook the sweet potato: Prepare your sweet potato by either microwaving (10 minutes), steaming (30 minutes), or baking (35 minutes) it until tender. Once cooked, carefully scrape out the flesh and mash it with a fork until smooth. Measure out 1 cup for the recipe. If the microwave method produces dry sweet potato, add a few teaspoons of water to moisten while mashing.
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all purpose flour, cinnamon, baking soda, baking powder, and kosher salt. Stir well to evenly distribute the ingredients.
- Mix wet ingredients: In a separate bowl, whisk the eggs until lightly beaten. Then add the milk, brown sugar, mashed sweet potato, neutral oil, and unsweetened applesauce. Mix thoroughly to combine all the wet components.
- Combine wet and dry mixtures: Pour the wet mixture into the bowl with dry ingredients. Gently stir together until just combined and no dry streaks remain. Avoid overmixing to maintain a tender crumb.
- Bake the bread: Transfer the batter evenly into the prepared loaf pan. Sprinkle the finely chopped pecans evenly over the top. Optionally, you can add a light dusting of granulated sugar for extra crunch. Bake for 45 minutes.
- Continue baking with foil: After 45 minutes, loosely tent the loaf pan with aluminum foil to prevent over-browning. Return to the oven and bake for an additional 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or the internal temperature reads 200°F (93°C).
- Cool and serve: Allow the bread to cool in the pan for 15 minutes. Then, run a knife around the edges to loosen and carefully invert the loaf onto a cooling rack. Serve warm or at room temperature.
- Storage: Store the bread wrapped in aluminum foil at room temperature for 4 to 5 days, refrigerate for up to 10 days, or freeze for up to 3 months. For freezing, slice the bread first, then wrap pieces tightly in plastic wrap followed by placing them into a freezer-safe bag or container.
Notes
- If your sweet potato is dry after cooking, add a few teaspoons of water when mashing to ensure moisture in the bread.
- Do not overmix the batter to keep the bread tender and light.
- Using applesauce helps reduce oil and adds natural sweetness and moisture.
- Optional granulated sugar topping adds a subtle crunch and sweetness contrast.
- Ensure the internal temperature reaches 200°F for perfect doneness without dryness.
- Freeze sliced bread for convenient servings and longer preservation.
