Sweet potatoes are fresh and in-season right now, and after finding a trove at my local market, I was inspired to make this tasty spiced sweet potato bread. With a flavor comparable to squash, sweet potatoes are a fantastic alternative. They lend a smooth, silky texture to baked goods, and are much easier to break down and prepare. I’d never tried sweet potatoes in a quick bread before, and instantly fell in love with this wholesome, lightly sweet treat.
To make my sweet potato puree, I roasted a large sweet potato for an hour, which gave it a rich, buttery flavor with hints of caramel. I then added the pulp to this tender quick bread with a little spice and toothsome cornmeal. The result was a moist, comforting holiday quick bread a definite new favorite.
Spiced Sweet Potato Quick Bread
makes one loaf
1 cup all-purpose flour
3/4 cup quinoa flour
2 tablespoons corn meal, fine or medium grind
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon chili powder
1/4 teaspoon allspice
3/4 cup sugar
1 large or 2 small sweet potatoes, or 1 cup sweet potato puree
3 tablespoons olive oil
1/3 cup milk
To roast the sweet potato, preheat oven to 425 degrees. Wash skin well and poke all over with the tines of a fork. Wrap in foil, and place in over for 60 – 70 minutes. Bake until the sweet potato is very soft. Carefully unwrap potato, scoop the out the flesh, and measure out 1 cup. Set aside.
Preheat the oven to 350 degrees. Grease a 9 x 5″ bread pan and set aside.
In a medium-sized bowl, combine the flours, baking soda, salt, and spices.
In a small bowl, whisk together the sugar, sweet potato, eggs, olive oil, and milk. Fold the wet ingredients into the dry, stirring just until combined. Spoon into the prepared bread pan.
Place in the oven and bake for 50 – 60 minutes, or until a toothpick inserted the center comes out with just a few crumbs attached. Cool for 20 minutes, and serve.