Skip to footer

Cinnamon and spice sweet potato bread

Bake those sweet potatoes languishing in your pantry into a spicy moist quick bread. It's a perfect recipe for the first crisp fall weekend.

|
The Pastry Chef's Baking
The spices are the star in this quick sweet potato bread.

I keep finding all these great looking recipes on Pinterest and half the time they lead me back to Averie's blog. Her picture of this sweet potato bread sucked me into this recipe and, because I had several sweet potatoes starting to take root (literally) in my kitchen because I wasn't using them fast enough, this seemed like a good recipe to try so I could use up the sweet potatoes before they started to turn my kitchen into a garden.

Mine didn't come out quite as yummy-looking as hers but I still thought this turned out well. The texture was soft and moist like a good quick bread and this was an easy recipe to make. My only issue is there were so many spices that I think I had a hard time tasting the sweet potato.

I've had that issue before with sweet potato baked goods so I don't think it's the recipe but just the nature of the sweet potato; its flavor is easy to overpower. This reminded me more of carrot bread. I don't generally taste a strong carrot flavor in carrot cake for instance, but I like it just the same. As with all moist cakes and quick breads, don't slice these until you're ready to serve and eat it or the ends will easily dry out unless they're well wrapped.

Cinnamon and spice sweet potato bread
From Averie Cooks

About 1-1/2 cups cooked, mashed sweet potatoes (2 medium or 1 very large), cooled
2 large eggs
1/2 cup canola or vegetable oil
1/4 cup buttermilk (or yogurt, Greek yogurt, or sour cream)
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/4 cups granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
Pinch salt, optional and to taste

1. Preheat oven to 350 degrees F. Spray one 9- by 5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.

2. To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside.

3. In a large mixing bowl, combine the dry ingredients – flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine. Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Stir and fold with a gentle hand as to not overmix and overdevelop the gluten, which results in tougher bread.

4. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 60 to 70 minutes, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through.

5. Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

Related post on The Pastry Chef's Baking: Sweet Potato Bacon Cakes

You've read  of  free articles. Subscribe to continue.
Real news can be honest, hopeful, credible, constructive.
What is the Monitor difference? Tackling the tough headlines – with humanity. Listening to sources – with respect. Seeing the story that others are missing by reporting what so often gets overlooked: the values that connect us. That’s Monitor reporting – news that changes how you see the world.
editor@csmonitor.com
Subscribe
Mark Sappenfield
Editor

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.

Subscribe to insightful journalism

QR Code to Cinnamon and spice sweet potato bread
Read this article in
https://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2014/0925/Cinnamon-and-spice-sweet-potato-bread
QR Code to Subscription page
Start your subscription today
https://www.csmonitor.com/subscribe