Spiced Sweet Potato Bread Recipes
SPICED SWEET POTATO BREAD
This moist and spicy bread from Rebecca Cook Jones of Henderson, Nevada gives a true feeling of fall. "My family isn't fond of traditional sweet potatoes, so I make this yummy bread instead," says Rebecca.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine first eight ingredients. In a small bowl, whisk eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in pecans. , Transfer to a greased 9x5-in. loaf pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
SWEET POTATO BREAD WITH CARAMEL AND ALEPPO-SPICED PECANS
Provided by Gerardo Gonzalez
Categories Bread Breakfast Bake Pecan Sweet Potato/Yam Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 portions, makes 1 small loaf
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
- Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
- Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
- Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.
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RECIPE: SPICED SWEET POTATO BREAD - TASTING TABLE
From tastingtable.com
Estimated Reading Time 3 mins
- In a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, cardamom, nutmeg and cloves. In a separate bowl, whisk together the eggs, granulated and light brown sugars, oil, vanilla, applesauce, water and molasses. Add the sweet potato to the wet ingredients and stir with a spatula until fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix together until just combined. If adding dried fruit, stir it into the batter with as few strokes as possible.
- Pour the batter into the prepared pan and sprinkle the turbinado sugar on top in an even layer. Bake the bread until the edges are golden brown and a cake tester comes out clean, about 1 hour. Cool in the pan for 10 minutes, then allow it to cool on a wire rack for at least 30 minutes before serving.
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From apriljharris.com
Estimated Reading Time 6 mins
- Grease and flour or line two 2 pound loaf pans (should be about 9 x 5 inches or 23 x 13 centimeters).
- In a large bowl, mix together the sugar, milk, oil, vanilla, sweet potatoes and eggs until well blended.
SWEET POTATO SPICE LOAF | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (10)Servings 12
- Let eggs and buttermilk stand at room temperature 30 minutes. Preheat oven to 350 F. Lightly coat 9x5x3-inch baking pan with nonstick cooking spray; coat lightly with flour. Set aside. In bowl combine flour, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg; set aside.
- In large microwave-safe bowl, microcook butter on 10 percent power (low) for 1-1/2 to 2-1/2 minutes or until very soft but not melted, checking and rearranging if necessary every 30 seconds.
- Add sugar; whisk until well combined. Add eggs, buttermilk, and vanilla; whisk until well mixed (mixture may look curdled). Add flour mixture. Whisk until combined. Fold in the sweet potato. Spoon into prepared pan and spread evenly.
- Bake 65 to 70 minutes or until top springs back when lightly touched and split in top appears dry. Cool on wire rack 10 minutes. Remove from pan.
CINNAMON SPICE SWEET POTATO BREAD - EVERYDAY MADE FRESH
From everydaymadefresh.com
Estimated Reading Time 4 mins
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper, spray with non stick spray, and set aside.
- In a medium sized bowl combine flour, baking soda, sugar, brown sugar, spices, and salt. Set aside.
- In a large bowl attached to a stand mixer, beat the sweet potatoes, egg, oil, yogurt, and vanilla together, until thoroughly combined.
- Pour the dry ingredients in the wet, and mix until everything is just combined. Remove the bowl from the mixer, and give the sides a good scraping, and continue mixing with a spatula, to make sure that everything is mixed together, but not over mixed.
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From averiecooks.com
Estimated Reading Time 6 mins
- Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.
- Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plastic wrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.
- To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside. (I used buttermilk powder and added 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture)
- In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine.
HEALTHY SPICED SWEET POTATO BREAD - COOK NOURISH BLISS
From cooknourishbliss.com
Estimated Reading Time 5 mins
- In a large bowl, whisk together the white whole wheat flour, all-purpose flour, cinnamon, nutmeg, ginger, cloves, cardamom, baking soda and salt.
- In a medium bowl, whisk together the coconut sugar, egg and egg yolk until well combined. Add in the olive oil, sweet potato puree, coconut buttermilk and vanilla and whisk again until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the turbinado sugar (if using).
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From acleanbake.com
Estimated Reading Time 7 mins
- In a large bowl, whisk together the almond flour, coconut flour, arrowroot flour, pumpkin spice, baking soda, and salt. Set aside.
- In a medium mixing bowl, whisk the eggs until beaten, then whisk in the oil, water, maple syrup, vanilla, and vinegar.
- Pour the wet (eggs, etc) mixture into the dry (flours) mixture and stir until combined. Use a spatula to scrape the sides and bottom of the batter, making sure that everything is well combined.
SPICED SWEET POTATO QUICK BREAD | DR. MARK HYMAN
From drhyman.com
Servings 1Total Time 1 hr 10 minsEstimated Reading Time 1 min
- Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan with the coconut oil. Cut a piece of parchment paper to fit in the bottom of the pan and lay the parchment in the pan.
- Place the sweet potato slices in a medium saucepan and cover with about 1 inch filtered water. Bring to a boil over high heat and cook until tender, about 5 minutes. Drain the potatoes in a colander, then return the slices to the saucepan. Using a potato masher, mash the potatoes until smooth and allow to cool to room temperature.
- In a bowl, combine the coconut flour, cinnamon, nutmeg, mace, baking soda, baking powder, and salt.
- In a large bowl, whisk the eggs until combined. Add the mashed sweet potatoes and the almond butter, melted butter, and almond extract and whisk gently until well combined. Add the coconut flour mixture and mix with a rubber spatula until evenly moistened. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
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