Sweet Potato Bread

Sweet Potato Bread

Details

Prep Time:  20 minutes
Cook Time:  55 minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  8 Makes 1 Loaf

Rating:
[Total: 1   Average: 5/5]

Sweet potatoes are naturally sweet. I like to take advantage of root vegetable season and bake this quick bread with puréed sweet potatoes for a nice change of pace.

  • 2 Medium Sweet Potatoes (Peeled, Cut Into 1 Inch Pieces)
  • 1 Cup Whole Wheat Flour
  • 1/4 Cup Unbleached Flour
  • 1 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Tablespoon Pumpkin Pie Spice
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Unsweetened Apple Sauce
  • 2 Large Eggs (Room Temperature)
  • 1/2 Cup Sugar
  • 1/2 Cup Buttermilk
  • 2 Teaspoons Vanilla Extract
  1. Preheat oven to 350 degrees.
  2. Grease the inside of an 8 1/2 x 4 1/2 loaf pan. Line with enough parchment paper to hang over the two sides. Set aside.
  3. In medium-size microwave-safe baking dish combine sweet potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave 5 minutes until very tender. Drain well and transfer to food processor. Purée until smooth. You should have about a cup of purée.
  4. In medium-size bowl combine flours, baking soda, baking powder, pumpkin pie spice, and kosher salt. In large-size bowl whisk together applesauce, eggs, sugar, buttermilk, vanilla, and sweet potato purée.
  5. Stir flour mixture into sweet potato mixture until just combined. Transfer to prepared loaf pan and smooth out the top.
  6. Place in oven and bake 40 to 50 minutes until toothpick inserted into center comes out clean.
  7. Remove from oven and cool bread in pan on wire rack. Use parchment paper overhang to remove bread from pan.
  8. Makes 1 Loaf
  9. Serves 8
  10. Prep Time: 20 Minutes Cook Time: 55 Minutes Total Time: 75 Minutes
  11. ©Tiny New York Kitchen © 2021 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Pumpkin Biscuits
Apricot Bread

Apricot Bread

Parmesan Pull-Apart Rolls

Parmesan Pull-Apart Rolls

Grilled Bruschetta

Grilled Bruschetta