Sweet Potato Cinnamon Bread
A healthy quick bread recipe made from sweet potato, almond butter and oats.
INGREDIENTS
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large)
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 1/4 cups granulated sugar
- 1/2 cup canola or vegetable oil
- 1/4 cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- pinch salt, optional and to taste
INSTRUCTIONS
First, preheat the oven to 350F. Spray a 9 x 5 inch loaf pan (which I used), or two 8 x 4 inch loaf pans, or a 10 cup Bundt pan, or muffin pan with floured baking spray or grease and flour the pans); put aside.
Then, peel the sweet potatoes and cut them into 1 inch pieces. Place the pieces in a large, shallow microwave-safe bowl. Add 3 tablespoons of water, cover with plastic wrap and cook on high power for 15 to 17 minutes, or until the potatoes are very tender with a fork. Empty the water. Mash the sweet potatoes with a fork. Let them cool temporarily so as not to scramble the eggs.
To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; put aside. (I used buttermilk powder and added 1 tablespoon of powder to the dry ingredients and 1/4 cup of water to this wet mixture)
In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt and whisk to combine. Pour the moist sweet potato mixture over the dry ingredients and stir to incorporate. Take your time stirring until no stray pieces of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula if necessary, as it is very easy to run out of dry ingredients hiding in the bottom of the bowl in this dough. Stir and fold with a soft hand so as not to mix too much and develop too much gluten, which results in a harder bread.
Turn the dough into the prepared pan, smoothing the top slightly with a spatula. Bake for 60 to 70 minutes for a 9x5 pan, or until the top is dome-shaped, golden, the bread is elastic to the touch and the cake tester inserted in the center comes out clean. Saucepan with aluminum foil in the last 15 minutes of cooking if the top browns a bit quickly before the interior is fully cooked. I estimate that 8x4 breads will take around 40 to 45 minutes, a Bundt around 1 hour, muffins around 18-20 minutes, but I haven't tried these versions and these are only rough estimates.
Let the bread cool in the pan for 10 minutes before turning it on a wire rack to cool completely. Happy Cooking Time.
