Sweet Potato Bread

Transform your leftover sweet potato casserole, streusel and all, into this YUMMY sweet potato bread! If no leftover casserole is around, use freshly mashed sweet potatoes. Either way, you're going to love this moist, dense quick bread!

Prep Time: 10

Cook Time: 1 5

Total Time: 1 15

Servings: servings (two loaves)

Ingredients

1 cup granulated sugar
1 cup brown sugar, packed, see notes
⅔ cups orange juice
⅔ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups leftover sweet potato casserole, OR freshly mashed sweet potatoes
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
Prepared spice glaze, link below

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.
*See link below for spice glaze.

Notes

If using freshly roasted sweet potatoes, add 1/2 cup additional brown sugar.
I use the leftover filling from this sweet potato casserole for this moist bread.
You can include the brown sugar/pecan streusel topping into the mixture or you can just use the sweet potato casserole filling only.

Nutrition (per serving)

Course: Breakfast, brunch

Cuisine: American

Method: Bake