Sweet Potato Bread: A Satisfying and Nutritious Treat
- Carbohydrate 43.4750073651586 g
- Cholesterol 41.4875 mg
- Fat 25.9576384622983 g
- Fiber 1.39422641983373 g
- Protein 4.63714285291617 g
- Saturated Fat 10.685296769039 g
- Serving Size 1 1 Serving (107g)
- Sodium 131.339713675436 mg
- Sugar 42.0807809453248 g
- Trans Fat 1.43225682608992 g
- Calories 420 calories
Step-by-step
- Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
- Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
Cooked and mashed sweet potato functions as a powerful humectant in quick bread formulas, drawing moisture into the crumb and locking it there through multiple days of storage. Integrating the sugar and vegetable oil first creates a smooth emulsion, preventing the dense pockets that happen when fats are added too late. Sifting the all-purpose flour with baking soda, salt, ground cinnamon, and ground nutmeg distributes chemical leaveners and dense spices evenly, avoiding bitter pockets of baking soda in the finished loaf. Alternating the dry components with water prevents gluten overdevelopment, keeping the crumb tender rather than rubbery. Fold the mashed sweet potato and chopped pecans in gently at the very end to protect the batter structure. Pouring the mixture into a greased 9x5 inch loaf pan ensures even heat penetration during the one-hour bake at 350 degrees Fahrenheit. Testing for doneness requires inserting a wooden toothpick into the center; it should emerge clean without wet batter clinging to it. Rapid cooling on a wire rack stops residual bottom-pan heat from overcooking the crust. Slices left on the counter for twenty-four hours actually improve in texture as the starches gelatinize and the cinnamon and nutmeg oils permeate the fats. For longer storage, wrap individual slices tightly in plastic and freeze them for up to three months, then refresh them in a toaster oven at 300 degrees Fahrenheit for five minutes to restore the original fresh-baked crust.
