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 sweet potato version because it’s not overly sweet and also perfectly autumnal. Because once September first 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
Serves 2 loaves
2 sweet potatoes
1/2 cup oil
1/4 cup milk
1 teaspoon vanilla
2 eggs
1 cup sugar
1/2 cup brown sugar
1 and 3/4 cup flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Preheat oven to 350 degrees. Poke holes in sweet potatoes with a fork and microwave for seven minutes each. Remove skin from sweet potatoes and allow to cool. In a stand mixer, combine sweet potatoes with oil, milk, vanilla, eggs, sugar, and brown sugar. In a separate bowl, stir together flour, baking soda, cinnamon, nutmeg, and salt. Incorporate dry ingredients into sweet potato mixture. Transfer batter to greased 9×5 baking dish. Bake for 45 minutes. Cover with foil and bake for 15 more minutes.
- 2 sweet potatoes
- ½ cup oil
- ¼ cup milk
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sugar
- ½ cup brown sugar
- 1 and ¾ cup flour
- 2 teaspoons baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Preheat oven to 350 degrees.
- Poke holes in sweet potatoes with a fork and microwave for seven minutes each. Remove skin from sweet potatoes and allow to cool.
- In a stand mixer, combine sweet potatoes with oil, milk, vanilla, eggs, sugar, and brown sugar.
- In a separate bowl, stir together flour, baking soda, cinnamon, nutmeg, and salt.
- Incorporate dry ingredients into sweet potato mixture.
- Transfer batter to greased 9x5 baking dish. Bake for 45 minutes.
- Cover with foil and bake for 15 more minutes.