Sweet Potato Bread
Homemade sweet potato bread with the warm spices of cinnamon and nutmeg is easier to make than you think. A healthy, soft, and moist quick bread made from scratch is perfect as a breakfast, a snack, or as an anytime treat!
Servings 36 slices
- 4 cups all purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 2 1/2 teaspoon cinnamon
- 2 tablespoon baking powder
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 3 cups sweet potatoes cooked and mashed, 24 oz (approx. 3 large sweet potatoes or 5 small sweet potatoes)
- 1 cup unsweetened applesauce
- 1/2 cup oil
- 4 large eggs
- 1 tablespoon vanilla extract
Preheat oven to 350 degrees F
Grease (3) 8 x 4 loaf pans with spray oil.
In a medium bowl, mix all the dry ingredients together and set aside.
In a separate larger bowl, blend the wet ingredients together well.
Add dry ingredients to the wet ingredients a few spoonfuls at a time and blend until it is mixed well. (The batter will be thick.)
Divide equally into 3 greased loaf pans. (use a scale if you have one to ensure even cooking of loaves)
Bake for approximately 50-60 minutes or until toothpick inserted into center comes out clean.
Cool bread in loaf pans for 10 -15 minutes then remove and place on wire cooling rack until completely cool.
Store in an air tight container in the refrigerator for up to a week.
Cook the sweet potatoes (prior to making the bread) by either removing the skin and cutting them into cubes then placing them in a pot of water and boil them for approx 15-20 or until fork tender. Then drain in a colander. place in a bowl and make with a fork.
Or bake sweet potatoes at 375 degrees F for 45 minutes then remove the potato meat from the skin and mash.
Use Bob's Red Mill One-to-One Gluten Free flour if desired
If you prefer a sweeter bread add an additional 1/2 cup pack brown sugar
Stir in 1 1/2 cups raisins, if desired
1 cup chopped pecans or walnuts, if desired
If batter seems too thick add an additional 1/4 cup of unsweetened applesauce.
Use a 9 x 5 loaf if needed. Reduce cooking time by approx 10 minutes
Freeze loaves if desired. Wrap each loaf in plastic wrap or aluminum foil first then place in a freezer bag. Store in freezer for up to 2 months.
A 8 x 4 loaf pan yields approx (12) 1 oz slices. A 9 x 5 loaf pan yields approx (15) 1 oz slices
Warm slices in microwave for about 10 seconds if desired.
Serving: 1ounce | Calories: 123kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 158mg | Potassium: 136mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1604IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg