Sweet Potato Bread
A moist and flavorful bread made with sweet potato puree and warm spices, perfect for breakfast or a cozy snack.
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
- 230 g all-purpose flour
- 100 g granulated sugar
- 150 g dark brown sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground allspice
- 0.25 tsp ground nutmeg
- 0.5 tsp salt
- 300 g baked sweet potato puree (room temperature)
- 110 g vegetable oil (room temperature)
- 2 each eggs (room temperature)
- 1 tsp vanilla extract
- 100 g butter (for frosting)
- 50 g full-fat cream cheese
- 180 g powdered sugar (sifted)
- 0.5 tsp vanilla bean paste or vanilla extract
Instructions
- Preheat your oven to 175°C (350°F) and grease a 21.5 x 11.5 cm (8.5 x 4.5 inches) loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, dark brown sugar, baking powder, baking soda, spices, and salt.
- Blend the baked sweet potato until smooth. In a separate bowl, mix the sweet potato puree, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients, folding gently until just combined.
- Pour the batter into the prepared loaf pan and create a line down the center with a knife.
- Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip the butter until fluffy, then add cream cheese and vanilla, mixing until smooth. Gradually add powdered sugar until desired consistency is reached.
- Once cooled, frost the bread with the cream cheese frosting.
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Notes
Store at room temperature for a few days or refrigerate for up to a week. Freeze for longer storage.