Sweet Potato Bread

5 from 1 vote

Baked sweet potatoes, warm spices, and maple bourbon glaze make this quick bread the ultimate fall baking recipe. Incredibly easy to make, super moist and fragrant with cinnamon, ginger, nutmeg and cloves — the ultimate fall baking recipe!

Prep Time10

Cook Time1 40

Total Time1 50

Course: Quick Bread

Cuisine: American

Keyword: Sweet Potato Bread

Servings:

Calories: 275kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

Sweet Potato Bread

1 large sweet potato or 2 medium ones
¼ cup (60ml) vegetable oil
⅓ cup (80ml) buttermilk
2 large eggs , room temperature
1 tsp vanilla bean paste or vanilla extract
1 ⅔ cups (200g) flour , all-purpose / plain
1 cup (200g) light brown sugar
1 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg , freshly ground if possible
½ tsp salt

For the glaze

1 cup (125g) powdered sugar , (icing sugar)
3 tbsp maple syrup
1 tbsp bourbon or brandy (optional)
1 tsp vanilla bean paste or vanilla extract
water , as needed

To decorate

ground cinnamon
2 tbsp chopped pecans

Instructions

Bake the sweet potatoes

Preheat the oven to 425°F (220°C) or the air fryer to 400°F (200°C). Scrub the potatoes clean, pierce them with a knife and place on a baking tray or directly in the air fryer basket.
1 large sweet potato
Bake for 45-50 minutes in the oven and about 25-30 minutes in an air fryer. You want the potatoes to get very soft all the way through. A knife should be able to pierce them easily.
Rest until the potatoes are cool enough to handle, peel back the skin and place the caramelized flesh in a large bowl. Mash really well and cool before using – we need 1 cup (280g) of mashed potato.

Make the sweet potato bread

Preheat the oven to 350°F (180°C) and line a 1lb loaf pan with baking paper, letting the paper hang over the edge for easy lifting.
Sift the dry ingredients – flour, sugar, baking powder, baking soda, salt and spices – into a bowl and set aside.
1 ⅔ cups (200g) flour, 1 cup (200g) light brown sugar, 1 tsp baking powder, ½ tsp baking soda, 1 ½ tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground nutmeg, ½ tsp salt
Add the eggs, vegetable oil, vanilla and buttermilk to the mashed sweet potatoes and vigorously stir to combine or briefly beat together with a hand mixer.
¼ cup (60ml) vegetable oil, ⅓ cup (80ml) buttermilk, 2 large eggs, 1 tsp vanilla bean paste
Add the dry ingredients and fold them in gently until you can see no dry pockets of flour lurking and the batter is smooth. Avoid overmixing the batter as it can make the bread dense.
Pour the batter to the prepared loaf pan and bake for 1 hour or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Make the glaze

Place the powdered sugar, vanilla, maple syrup and bourbon (if using) in a small bowl. Add water, a spoonful at a time, until the glaze is smooth and has a thick but pourable consistency.
1 cup (125g) powdered sugar, 3 tbsp maple syrup, 1 tbsp bourbon or brandy, 1 tsp vanilla bean paste , water
Drizzle the glaze over the bread, letting it drip down the sides. Dust with cinnamon and scatter with a handful of chopped pecans. Cozy fall baking perfection achieved!
ground cinnamon, 2 tbsp chopped pecans

Video

Notes

Replace the spices with two teaspoons of pumpkin spice or speculaas spice blend.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze slices individually for up to 3 months.

Nutrition