SWEET POTATO BREAD

August 21, 2014

If there’s one thing I cannot get enough of lately it has been snack breads. AKA quick breads. AKA breads that don’t require yeast. Yes, I love the typical banana and zucchini ones. But when you’re making about two loaves a week, you need some fresh things in the rotation as well.

I like this bread sweet potato version because it’s not overly sweet and also perfectly Autumnal. Because once September 1st hits, I will be in full on Fall mode, regardless of the weather. All pumpkin, cinnamon, nutmeg, butternut squash, and sweet potato everything, please.

SWEET POTATO BREAD from Rachel Schultz-2

SWEET POTATO BREAD
Serves 2 loaves

2 sweet potatoes, peeled, steamed and mashed
2 eggs
1/2 cup oil
1/4 cup buttermilk
1 teaspoon vanilla
1 and 3/4 cup flour
1 and 1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 350 degrees. Combine mashed sweet potatoes with eggs, oil, buttermilk, and vanilla in a stand mixer. Take caution that the sweet potato is not too warm that it scrambles the egg. In a separate bowl, stir together flour, sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Slowly incorporate dry ingredients into wet, continuing to mix. Transfer batter to two greased 9×5 loaf pans. Bake for 45 minutes. Cover with foil and baking for a final 15 minutes.

sweet-potato-bread-from-rachel-schultz-copy

SWEET POTATO BREAD
 
Author:
Serves: 2 loaves
Ingredients
  • 2 sweet potatoes, peeled, steamed and mashed
  • 2 eggs
  • ½ cup oil
  • ¼ cup buttermilk
  • 1 teaspoon vanilla
  • 1 and ¾ cup flour
  • 1 and ¼ cup sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine mashed sweet potatoes with eggs, oil, buttermilk, and vanilla in a stand mixer. Take caution that the sweet potato is not too warm that it scrambles the egg.
  3. In a separate bowl, stir together flour, sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Slowly incorporate dry ingredients into wet, continuing to mix.
  4. Transfer batter to two greased 9x5 loaf pans. Bake for 45 minutes. Cover with foil and baking for a final 15 minutes.

 

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Comments

  • Deedee

    I’d love to try this recipe, but not sure exactly how much mashed sweet potato to use. Given sweet potatoes vary is size and weight. can you provide an exact measure in grams and/or cups. Thanks,

  • Deedee

    I would love to try this recipe. Given sweet potatoes vary in size, I’d like to know an exact amount for the sweet potato, in grams and/or cups. Thanks.

  • Jane

    Sweet potatoes come in all sizes, are we talking about 2 cups worth?

  • you are so awesome j ppjg

  • penny

    Hi there. This looks wonderful and I love the Fall too!! Can you sub in coconut sugar or maple syrup for the white sugar and brown sugar in your recipe? What do you suggest? Also, can you sub in almond flour, oat flour or something else for the white flour? Just trying to get away from the “white” things in recipes if I can help it. Thanks!!

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