Sweet Potato Bread sliced and served on a wooden board
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Sweet Potato Bread

The classic Southern quick bread honey sweetened and made with warm spices, whole grain flour, mashed sweet potato, shredded carrot, dates, and pecans.
Course Breakfast, Snack
Cuisine American, Southern
Keyword brunch, Christmas morning, Easter breakfast, edible gift, from scratch, kid friendly
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings 12 slices
Calories 294kcal
Author Marissa Stevens

Ingredients

  • 1 1/2 cups white whole wheat flour 180g
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter at room temperature
  • 3/4 cup honey 255g
  • 2 large eggs lightly beaten
  • 2 tablespoons water
  • 1 cup mashed cooked sweet potato 284g
  • 4 ounces pecans chopped
  • 3 ounces pitted dates chopped
  • 1 medium carrot peeled and shredded, about 1/2 cup

Instructions

  • Preheat oven to 350˚F.
  • Butter a 9x5-inch loaf pan.
  • In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and water; mix just until combined. Add dry ingredients and mashed sweet potato; mix just until combined. Add pecans, dates, and carrots; mix just until combined, scraping down the sides with a rubber spatula as necessary.
  • With a rubber spatula, scrape batter into prepared loaf pan and smooth the top. Bake 70 minutes, or until a knife inserted in the center comes out moist but clean.
  • Remove bread from oven and let cool in the pan on cooling rack for 15 minutes. Remove loaf from pan and place back on cooling rack to cool completely. Slice and serve or for best results, wrap tightly with plastic wrap and refrigerate overnight. Then slice, toast and serve warm with butter.

Video

Notes

  1. Feel free to swap in your favorite nuts and / or dried fruits for those I've suggested.
  2. Store wrapped tightly in the refrigerator for up to a week.

Nutrition

Calories: 294kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 235mg | Potassium: 230mg | Fiber: 4g | Sugar: 23g | Vitamin A: 2714IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg