Description
A moist and flavorful quick bread made with sweet potatoes and spiced with ginger, cinnamon, and nutmeg. Perfect for a cozy fall treat or holiday breakfast.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup mashed cooked sweet potato
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg.
- In a large bowl, beat together the sugars and eggs until light and fluffy.
- Add the vegetable oil, mashed sweet potato, milk, and vanilla extract to the sugar mixture and mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Can substitute canned sweet potato or pumpkin puree.
- Store leftovers wrapped at room temperature for up to 3 days.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
