Sweet Potato Bread
This sweet potato bread is a delightful and moist quick bread that’s easy to make. Perfect for breakfast or as a snack, it offers a subtly sweet flavor with a hint of warmth from spices.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 loaf pan (9x5 inches)
- 1 oven
- 1 cooling rack
Ingredients
- 1 cup mashed sweet potatoes About 1 large sweet potato.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- Prepare the sweet potatoes by boiling or baking them until soft, then mash until smooth.
- In a large mixing bowl, whisk together the mashed sweet potatoes, vegetable oil, and sugar until well combined.
- Add the eggs and vanilla extract to the mixture and whisk until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
- Optional: Add nuts or chocolate chips to the batter for added texture and flavor before baking.
- Serve plain or with a spread of butter for extra richness.
Notes
You can add nuts or chocolate chips to the batter for added texture and flavor.
This bread can be stored at room temperature for a few days, or refrigerated for longer freshness.
Serve plain or with a spread of butter for extra richness. Enjoy your delicious sweet potato bread!