Sweet Potato Bread
Try this Sweet Potato Bread I recipe! This moist and flavorful bread is perfect for breakfast, lunch, or a snack.
Try this Sweet Potato Bread I recipe! This moist and flavorful bread is perfect for breakfast, lunch, or a snack.
- 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.
Mashed sweet potato does the heavy lifting in this loaf, contributing starch molecules that gelatinize during baking to retain moisture far longer than standard quick bread formulations. Because dense root vegetables release varying amounts of free water depending on how they were cooked, measure the purée by volume rather than relying on whole tubers. When scaling this formulation up or down, maintain the ratio of chemical leaveners precisely to ensure the heavy batter still achieves proper interior lift.
Pan Selection and Thermal Transfer
A standard 9x5-inch metal loaf pan conducts heat efficiently to the exterior crust, whereas dark nonstick surfaces absorb more radiant heat and may require lowering the oven temperature by 25 degrees Fahrenheit to prevent premature burning. If substituting two smaller loaf pans for the single large vessel, reduce the baking time by roughly twenty minutes and check for doneness when a wooden skewer inserted into the center emerges clean. Proper cooling requires transferring the bread to a wire rack after ten minutes in the pan to allow ambient air circulation to halt residual cooking.
- If the loaf browns too quickly on top before the center sets, tent loosely with aluminum foil at the 30-minute mark.
- Ensure eggs are at room temperature to emulsify fats evenly with the vegetable oil without splitting the batter.
- Store the cooled loaf wrapped tightly at room temperature for up to three days or freeze individual slices for extended storage.
