Spiced Sweet Potato Bread Recipe
- 1-3/4 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 2 eggs
- 1-1/2 cups mashed sweet potatoes (about 2 medium)
- 1/2 cup canola oil
- 6 tablespoons orange juice
- 1/2 cup chopped pecans
- 1. 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.
- 2. 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. Yield: 1 loaf.
1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Spiced Sweet Potato Bread
"Deliciously different holiday bread. I also baked mine into muffins and sprinkled the top with sanding sugar which made them extra special. I also used my no fail baking tip of preheating the oven 50 degrees hotter than instructed and then after putting the muffins in the oven, I turn the temp down to the instructed temperature. Makes beautiful, bakery-style muffins, full with high crowns."
"I baked this recipe into 12 muffins instead of a loaf (baked them 21 minutes at 350 degrees). They were delicious! I've been looking for a way to get my kids to eat sweet potatoes, and this recipe has done the trick. I reduced the sugar to 1/2 cup and used spelt flour in place of the all-purpose flour. The end result was a tender and lightly sweet muffin."
"I had never eaten Sweet Potato Bread before. This is so easy and delicious. My boys loved it and so did I. M as me this bread now!"
"Delicious! Easy to make and very moist. We have made twice. The 2nd time with canned sw potato, but have to use unsweetened or leave out part of the sugar."
"Very delicious, it turned out great, very moist and flavorfull, I'll be making it again for sure."
"Great recipe! I had leftover sweet potato casserole (which I froze) from Easter, so I used it for this recipe---worked fine."
"This recipe is EXCELLENT!! Very moist and flavorful! The only thing I will do differently next time is lessen the sugar, maybe down to just one cup or even 3/4. The bread came out a little too sweet for my personal taste :)"
"The taste is great and I love that there are some yummy good for your veges in the bread."
"This recipe is FABULOUS! My family doesn't like sweet potatoes much so I wanted to get creative. I found this recipe and my family ate the entire loaf with dinner they loved it so much!!!!"
"I loved this bread. I had a little trouble with it baking the whole way trought. I will make it in mini loaves next time, to shorten the baking time and to share with friends."
"This is very good...nice for fall. Usually takes longer to bake than recipe states.I have made it for several years and it has never failed.People who don't like sweet potatoes love this."
"What is the best way to cook sweet potatoes for this recipe? I always cook them in the microwave. Would they be too dry that way? We don't like yams. Alice W."
"could you substitute pumpkin for the sweet potato"
"This bread is wonderful. I get so many requests for this recipe."