Sweet Potato Bread

Mashed sweet potatoes give this versatile quick bread extra moistness. Make two loaves or 24 muffins with a choice of optional stir-ins or toppings. Delicious as is, or with cream cheese or apple butter.

Share on Facebook Share on Pinterest Print Email
Prep
10 min.
Cook
55 min.
Serves
20
Directions
  1. Heat oven to 350°F. Whisk together flour, sugar, spice, baking soda and salt in a large bowl; set aside.
  2. In separate bowl, mash sweet potatoes. Add eggs, oil and vanilla; whisk to combine.
  3. Fold sweet potato mixture into flour mixture, just until moistened. Spoon batter into two greased 8 x 4-inch loaf pans.
  4. Bake 55 to 60 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on rack 10 minutes before removing pans.

VARIATIONS: Prepare recipe as directed, except:

  • Muffins - Spoon about 1/4 cup batter into 24 greased or paper-lined muffin cups. Bake at 350°F 20 to 25 minutes
  • Stir-Ins - Add about 1 cup of any one or combination of the following ingredients: raisins, currants, dried cranberries, chopped nuts, shredded carrot or shredded flaked coconut
  • Toppings - Sprinkle tops of loaves or muffins with chopped walnuts, pecans, pumpkin seeds, granola or cinnamon-sugar before baking.
Mashed sweet potatoes give this versatile quick bread extra moistness.  Make two loaves or 24 muffins with a choice of optional stir-ins or toppings. Delicious as is, or with cream cheese or apple butter.
Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 Tbsp. pumpkin pie spice

2 tsp. baking soda

1 tsp. salt

1 can (29 oz.) Princella® Cut Sweet Potatoes, drained

4 eggs

1 cup vegetable oil

1 tsp. vanilla extract

Mashed sweet potatoes give this versatile quick bread extra moistness.  Make two loaves or 24 muffins with a choice of optional stir-ins or toppings. Delicious as is, or with cream cheese or apple butter.
  • Prep
    10 min.
  • Cook
    55 min.
  • Serves
    20
Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 Tbsp. pumpkin pie spice

2 tsp. baking soda

1 tsp. salt

1 can (29 oz.) Princella® Cut Sweet Potatoes, drained

4 eggs

1 cup vegetable oil

1 tsp. vanilla extract

Directions
  1. Heat oven to 350°F. Whisk together flour, sugar, spice, baking soda and salt in a large bowl; set aside.
  2. In separate bowl, mash sweet potatoes. Add eggs, oil and vanilla; whisk to combine.
  3. Fold sweet potato mixture into flour mixture, just until moistened. Spoon batter into two greased 8 x 4-inch loaf pans.
  4. Bake 55 to 60 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on rack 10 minutes before removing pans.

VARIATIONS: Prepare recipe as directed, except:

  • Muffins - Spoon about 1/4 cup batter into 24 greased or paper-lined muffin cups. Bake at 350°F 20 to 25 minutes
  • Stir-Ins - Add about 1 cup of any one or combination of the following ingredients: raisins, currants, dried cranberries, chopped nuts, shredded carrot or shredded flaked coconut
  • Toppings - Sprinkle tops of loaves or muffins with chopped walnuts, pecans, pumpkin seeds, granola or cinnamon-sugar before baking.
Related Desserts & Baking