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.
Sweet Potato Bread
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
Instructions
- Heat oven to 350°F. Whisk together flour, sugar, spice, baking soda and salt in a large bowl; set aside.
- In separate bowl, mash sweet potatoes. Add eggs, oil and vanilla; whisk to combine.
- Fold sweet potato mixture into flour mixture, just until moistened. Spoon batter into two greased 8 x 4-inch loaf pans.
- 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.
Notes
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.