Description
This Sweet Potato Maple Bread is a moist and flavorful loaf that combines the natural sweetness of mashed sweet potatoes with the rich taste of maple syrup and warm spices. Perfect for breakfast or a comforting snack, this bread offers a delightful blend of cinnamon, nutmeg, and brown sugar with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sweet potatoes – Cooked and mashed (about 1 medium sweet potato)
- 1/2 cup maple syrup
- 1/2 cup brown sugar – Packed
- 2 large eggs
- 1/2 cup unsalted butter – Melted and slightly cooled
Instructions
- Prepare Sweet Potatoes: Peel, cube, and boil or steam the sweet potatoes until tender. Once cooked, mash them thoroughly and allow to cool to room temperature to avoid cooking the eggs in the next step.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, whisk the mashed sweet potatoes, maple syrup, brown sugar, eggs, and melted butter until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold the mixtures together just until combined, taking care not to over-mix to keep the bread tender and moist.
- Prepare for Baking: Transfer the batter into a greased or parchment-lined loaf pan, smoothing the top evenly.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the batter for 55-65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
- For best results, ensure sweet potatoes are well mashed without large chunks for a smooth batter.
- Check the bread at 55 minutes as ovens vary; underbaking will result in a moist center.
- You can substitute half of the all-purpose flour with whole wheat flour for added fiber.
- The bread keeps well wrapped at room temperature for 2-3 days or can be frozen for up to 2 months.
- If you prefer a vegan version, substitute eggs with flax eggs and use a plant-based butter.
