Sweet Potato Bread
Having leftover mashed sweet potato? Looking for ways to use it up? Then this simple sweet potato bread is the answer! Nothing fancy or complicated to make, but full of flavor. Mashed sweet potato can be substituted with cooked squash and pumpkin as well.
Ingredients
Part 1:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Part 2:
- ½ cup sunflower oil
- ⅓ cup kefir
- ¾ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 and ¼ cups sweet potato mashed
- 1 cup pecans chopped, optional
Instructions
- Preheat oven to 325 degrees. Line an 8x4 inch baking pan with parchment paper and lightly grease it with non-stick cooking spray.
- In a large bowl mix together the ingredients listed in Part 1 and set aside.
- In a medium-size bowl stir together the ingredients listed under Part 2 except for the mashed sweet potato and pecans, if using.
- Add the wet ingredients to the dry and stir well. The mixture will be thick and dry.
- Add the mashed sweet potato and stir until incorporated. Once you add the sweet potato you will notice that the batter will become moistened and doesn't look very dry. If you think that the batter is still stiff, you might want to add a few tablespoons of water/milk.
- Mix in ¾ cups of pecans and pour the batter into a loaf pan. Top it with the remaining ¼ cup of pecans and put it in the oven.
- Bake for 60-70 minutes or until a toothpick inserted in the middle of the bread comes out clean. If you think the top of the bread is getting too dark cover it with a piece of aluminum foil.
- Remove the pan from the oven and place it on a wire rack to cool completely. After about an hour or so remove the bread from the pan and leave it on the wire rack overnight, loosely covered. Slice the bread the next day. This ensures that the flavors settle in the bread and also enables easy and clean slicing. You should give at least 6-7 hours before slicing quick bread.
Notes
Always with quick bread like this sweet potato bread, leave it overnight and slice it the next day. This helps with easy slicing of the bread and also allows the flavors to set in well.
Nutrition
Serving: 1 Slice | Calories: 314kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 116mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1984IU | Vitamin C: 0.4mg | Vitamin D: 3µg | Calcium: 31mg | Iron: 1mg
