This sweet potato bread is a comforting, nutrient-rich treat that brings the natural sweetness and health benefits of sweet potatoes into a delicious loaf. Sweet potatoes are high in fiber, vitamins A and C, and antioxidants, which support immune function, eye health, and skin vitality. The maple syrup and cinnamon add natural sweetness and warmth, making this bread a flavorful option for breakfast or a light dessert. Keeping the sweet potato moist ensures the bread remains soft and tender, pairing beautifully with coffee, tea, or a dollop of maple ice cream or whipped cream for a delightful indulgence.
Active Time: 15 mins | Total Time: 2 hrs | Servings: 10
Ingredients:
- 1 large sweet potato
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup reduced-fat milk
- ⅓ cup pure maple syrup
- ¼ cup canola oil
- 2 teaspoons vanilla extract
- 2 large eggs
Directions:
- Preheat oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray. Using a fork, poke holes all over sweet potato; place in a medium microwave-safe dish. Microwave on High, rotating once, until the skin begins to wrinkle and the potato is easily pierced with a fork or paring knife all the way to the center, 8 to 10 minutes. Let stand at room temperature until easy to handle, about 10 minutes.
- Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda, allspice, nutmeg and salt in a medium bowl until fully combined.
- Cut the partially cooled sweet potato open lengthwise. Scoop out the flesh and transfer to a large mixing bowl (discard the skin). Mash with a fork until no large clumps remain, about 45 seconds (you should have about 1 cup). Add milk, maple syrup, oil, vanilla and eggs; whisk until smooth. Gradually add the flour mixture, whisking until just combined.
- Transfer the batter to the prepared loaf pan. Bake until golden brown and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan on a wire rack for 30 minutes. Remove from the pan and cool completely on the rack, 30 to 60 minutes.
To make ahead:
Wrap cooled bread tightly with plastic wrap; store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts:
Serving Size 1 slice; Calories 210; Total Fat 7g; Saturated Fat 1g; Cholesterol 38mg; Sodium 150mg; Total Carbohydrate 31g; Dietary Fiber 3g; Total Sugars 10g; Added Sugars 7g; Protein 5g; Vitamin C 4mg; Calcium 130mg; Iron 2mg; Potassium 119mg
