Sweet Potato Spice Bread
Submitted by jgbwv
A warmly spiced sweet potato loaf sweetened with molasses and honey, made with whole wheat flour and loaded with walnuts. Moist, fragrant, and naturally wholesome.
YIELD
1 loafPREP
20 minCOOK
1 hrsREADY
1 hrsThis loaf smells like fall walked into your kitchen and decided to stay a while.
Mashed sweet potatoes give the crumb a moist, tender body, while molasses and honey layer on a deep, complex sweetness that plain sugar can’t touch.
Cinnamon, nutmeg, cloves, mace, and freshly grated ginger bring the spice, and whole wheat flour adds a nutty depth that rounds everything out.
Chopped walnuts (or pecans, dealer’s choice) scattered through the batter give each slice a satisfying crunch.
Spread a thick smear of cream cheese on a warm slice and you’ll understand why this bread disappears fast.
Pro Tips
- Use freshly mashed sweet potatoes rather than canned for the best flavor and texture. Roasted sweet potatoes are even better since roasting concentrates their sweetness.
- Grate the ginger fresh. The zing of real ginger compared to dried powder is night and day in a batter this aromatic.
- Cool the loaf completely before slicing. Cutting into it warm is tempting, but the crumb needs time to set or it’ll crumble apart on you.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Oil a 9” x 5” x 3” loaf pan.
In a large bowl, blend molasses, honey, sweet potatoes, oil and eggs.
In a small bowl, combine remaining ingredients.
Add to potato mixture and stir untill well mixed.
Spoon batter into loaf pan and bake until a toothpick inserted in middle comes out clean, about one hour.
Turn out onto a wire rack to cool before slicing.
Hint: Serve it with nonfat cream cheese.
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