She Strengthens

Sweet Potato Spice Quick Bread: A Delicious Fall Treat

Are you looking for a unique and flavorful way to use up leftover roasted sweet potatoes? Look no further! This sweet potato spice quick bread is a game-changer. Moist, spicy, and packed with nutrients, it’s the perfect fall treat.

The Perfect Blend of Flavors

This recipe combines the natural sweetness of sweet potatoes with the warmth of cinnamon, nutmeg, and a hint of brown sugar. The result is a deliciously balanced flavor profile that will leave you wanting more.

Easy to Make

With only 15 minutes of active cooking time, this recipe is a breeze to prepare. Simply mix together the ingredients, pour into a loaf pan, and bake until golden brown.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon fine salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1 cup sweet potato flesh
• 2/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 8 tablespoons unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup whole pecans

Instructions:

Step 1: Prep the Pan

Heat your oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter and flour, then tap out the excess.

Step 2: Mix the Dry Ingredients

Combine the measured flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk to aerate and break up any lumps, then set aside.

Step 3: Mix the Wet Ingredients

In the bowl of a stand mixer fitted with a paddle attachment, mix the sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined. Add the melted butter and mix on low speed until smooth.

Step 4: Combine the Mixtures

Add the eggs one at a time, mixing until fully incorporated, then mix in the vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed, add half of the reserved flour mixture, then 1/4 cup of the milk. Repeat with the remaining flour mixture and milk, mixing until just combined.

Step 5: Add the Nuts and Bake

Remove the bowl from the mixer and fold in the nuts. Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 55 to 60 minutes. Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Storage and Shelf Life

This sweet potato spice quick bread will last covered for up to 5 days. Perfect for snacking, breakfast on-the-go, or as a delicious addition to your holiday meal.