Sweet Potato Bread
Transform your leftover sweet potato casserole into this delicious sweet potato bread! Or, use freshly mashed sweet potatoes. Either way, you're going to love this moist, dense quick bread!
Servings: 24
Ingredients
- 1 cup granulated sugar
- 1 to 1 ½ cup brown sugar, packed, see notes
- ⅔ cups orange juice
- ⅔ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups sweet potatoes, mashed, from leftover casserole or freshly cooked
- 3 ⅓ cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 350F and grease two 9x5 loaf pans.
- In bowl of stand mixer, combine both sugars, orange juice, oil, eggs, vanilla extract, and sweet potatoes (include any streusel or topping if using leftover casserole) Mix on medium until fully incorporated.
- In a separate bowl, combine flour and remaining dry ingredients. Whisk to combine well.
- Add dry ingredients to wet ingredients, and mix just until combined. Do not overmix.
- Divide batter into prepared loaf pans. Bake 60-65 minutes or just until a toothpick inserted in center comes out with a few tender crumbs attached.
- Allow bread to cook completely in pan on wire rack before removing and slicing.
Notes
- If using freshly roasted sweet potatoes, use 1 1/2 cups of brown sugar.
- If using leftover sweet potato casserole, which usually already contains added sugar, then use 1 cup brown sugar.
- I use the leftover filling from this sweet potato casserole for this moist bread.
- If you're using leftover sweet potato casserole in this recipe, you can include any streusel topping straight into the batter, or you can just use the sweet potato casserole filling only.
- For an optional cream cheese icing, combine 4 oz very soft cream cheese, 1 TB melted butter, 1 1/2 C powdered sugar, 1/2 tsp vanilla extract, and 1 TB milk. Mix well and drizzle on top of cooled bread.
- I also love using this super-easy cinnamon spice glaze to top off this sweet potato bread.
- This recipe is part of our Holiday Brunch Recipes Collection.
Nutrition (per serving)
Calories: 211kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 113mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1643IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 1mg