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Sweet Potato Bread Recipe

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A wonderfully moist and warmly spiced quick bread, perfect for cozy mornings or an afternoon treat.

Ingredients

Scale
  • 1/4 cup melted butter
  • 1/3 cup vegetable oil
  • 2 eggs room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup sweet potato puree
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour
  • 1/2 cup chopped pecans
  • 1 1/4 cup confectioners' sugar
  • 2 tablespoons milk or more
  • 1/4 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • 2 tablespoons pumpkin seeds

Instructions

  1. Preheat your oven to 350 degrees F (175°C).
  2. Butter a 9×5 inch loaf pan thoroughly.
  3. Line the bottom and the two long sides of the pan with parchment paper, leaving an overhang for easy removal.
  4. In a large bowl, whisk together the melted butter, vegetable oil, granulated sugar, packed brown sugar, sweet potato puree, room temperature eggs, and vanilla extract until well blended and smooth.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, ground ginger, ground nutmeg, ground cloves, and cinnamon.
  6. Pour the dry ingredient mixture into the wet ingredient mixture.
  7. Stir the batter gently until just combined; do not overmix.
  8. Fold in the chopped pecans until evenly distributed.
  9. Transfer the batter into the prepared loaf pan.
  10. Shake the pan gently to distribute the batter evenly.
  11. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  12. Remove the loaf pan from the oven.
  13. Let the bread cool in the pan for 10-15 minutes.
  14. Carefully lift the bread out of the pan using the parchment paper overhang.
  15. Place the bread on a wire cooling rack.
  16. Cool the bread completely before preparing and adding the glaze.
  17. Prepare the glaze: In a medium bowl, whisk together the confectioners' sugar and 1/4 teaspoon cinnamon.
  18. Add 2 tablespoons of milk and the maple syrup to the sugar mixture.
  19. Stir until no lumps remain and the mixture is smooth.
  20. Check the consistency of the glaze; it should be thick enough to coat the back of a spoon but still drizzle easily.
  21. If the glaze is too thick, add another teaspoon of milk at a time until desired consistency is reached.
  22. If the glaze is too thin, add a small amount more confectioners' sugar.
  23. Drizzle the prepared glaze evenly over the completely cooled bread.
  24. Immediately sprinkle the pumpkin seeds over the wet glaze.
  25. Allow the glaze to set for a few minutes before slicing and serving.
  26. Store any leftover bread covered at room temperature for up to 3-4 days.

Notes

Ensure your eggs are at room temperature for a smoother batter.
Do not overmix the batter; mix only until just combined.
Allow the bread to cool completely before glazing to prevent the glaze from melting.
Adjust glaze consistency by adding milk or confectioners’ sugar gradually.

Find it online: https://sweetcraftrecipes.com/sweet-potato-bread-recipe/