📝 About This Recipe
This luxurious quick bread captures the essence of cozy autumn afternoons, featuring a velvety crumb infused with roasted sweet potato puree and a warm bouquet of aromatic spices. Unlike traditional pumpkin bread, the sweet potato lends a deeper, caramelized sweetness and a remarkably moist texture that stays fresh for days. Topped with a crunchy cinnamon-sugar crust, it is a sophisticated staple for any brunch table or afternoon tea service.
🥗 Ingredients
Wet Ingredients
- 2 cups Sweet Potato Puree (roasted, cooled, and mashed until smooth)
- 4 Large Eggs (at room temperature)
- 1 cup Vegetable Oil (or melted coconut oil for a subtle nutty flavor)
- 1 1/2 cups Granulated Sugar
- 1/2 cup Light Brown Sugar (packed)
- 2 teaspoons Vanilla Extract (pure Madagascar vanilla recommended)
- 1 tablespoon Orange Zest (freshly grated)
Dry Ingredients
- 3 1/2 cups All-Purpose Flour (sifted)
- 2 teaspoons Baking Soda
- 1 1/2 teaspoons Kosher Salt
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
The Topping
- 2 tablespoons Turbinado Sugar (for crunch)
- 1/2 teaspoon Ground Cinnamon (mixed with the sugar)
- 1/2 cup Pecans (finely chopped (optional))
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even heat distribution.
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2
Grease two 9x5-inch loaf pans generously with butter or non-stick spray. Line the bottoms with parchment paper, leaving a slight overhang on the sides to act as a 'sling' for easy removal.
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3
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined and aerated.
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4
In a separate medium bowl, beat the 4 eggs until light and frothy. Whisk in the granulated sugar and brown sugar until the mixture is smooth.
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5
Slowly stream in the oil while whisking constantly to create an emulsion. Stir in the sweet potato puree, vanilla extract, and orange zest until the mixture is a uniform vibrant orange color.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a large rubber spatula to gently fold the ingredients together.
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7
Continue folding just until no streaks of flour remain. Be careful not to overmix, as this will result in a tough, dense bread rather than a tender crumb.
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8
Divide the batter evenly between the two prepared loaf pans, smoothing the tops with the back of a spoon.
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9
In a small bowl, mix the turbinado sugar, extra cinnamon, and chopped pecans. Sprinkle this mixture evenly over the top of both loaves.
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10
Bake for 60 to 70 minutes. At the 45-minute mark, check the loaves; if the tops are browning too quickly, tent them loosely with aluminum foil.
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11
Test for doneness by inserting a wooden skewer into the center. It should come out clean or with just a few moist crumbs attached.
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12
Remove the pans from the oven and place them on a wire cooling rack. Let the bread cool in the pans for at least 15 minutes.
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13
Run a thin knife around the edges and use the parchment sling to lift the loaves out. Allow them to cool completely on the rack before slicing to ensure the structure sets.
💡 Chef's Tips
For the best flavor, roast whole sweet potatoes in their skins until soft, then peel and mash; this yields a much richer flavor than canned puree. Avoid overmixing the batter once the flour is added to keep the texture light and airy. If you prefer a 'loaded' bread, feel free to fold in 1 cup of chocolate chips or golden raisins during step 7. This bread tastes even better the next day as the spices have time to bloom and the moisture redistributes. Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a thick smear of salted maple butter or honey cream cheese. Pairs beautifully with a hot cup of Earl Grey tea or a dark roast coffee. Lightly toast a slice and top with a dollop of Greek yogurt and a drizzle of honey for a decadent breakfast. Use slightly stale slices to make the most incredible French Toast you've ever tasted. Serve alongside a savory butternut squash soup for a delightful sweet-and-savory lunch pairing.