Sweet Potato Quick Bread for #TwelveLoaves

Root vegetables are nature’s hidden treasures. They hide beneath the surface and sustain life to the plants above. Their job is that of most all roots; to pull, process, and store water and nutrients from the ground. While we get to watch other vegetables grow, we have to wait until harvest to see these roots. Onions, turnips, carrots, celeriac, radishes, and potatoes are abundant in fall and winter. There is one I go to first when the weather turns cool. That time has begun and I kicked it off with a sweet potato quick bread.

Sweet potatoes meant Thanksgiving or Christmas when I was a kid. Our holiday table would not be complete without sweet potato casserole. We didn’t have it throughout the year though. That changed as I got older and started serving sweet potatoes simply baked as a side dish. It makes our everyday meals a bit special from time to time. The next step was to use them in baking. I started by taking the easy route with a quick bread. Easy, and yet oh so good.

How is the Sweet Potato Quick Bread? First it is moist. I think it gets more moist by the day. I stored it in a big plastic zip top bag and by day two it was sticking to the inside of the bag. This is a nice change from bread drying out. All you have to do is toast it a little longer. It is loaded with pecans which was inspired by the topping of the casserole I enjoy so much. It’s lightly spiced with cinnamon, ginger, and nutmeg. Dark brown sugar adds a hint of molasses flavor too.

What is your favorite root vegetable? Have you ever baked a bread with it? Well, now is the time. If you need recipes or inspiration then today is your lucky day. The Twelve Loaves challenge for October is bread baked with root veggies. Take a look at what the talented bakers made:

• Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess
• Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
• Carrot Bread by Rossella at Ma che ti sei mangiato
• Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
• Garlic Herb Mini Rolls by Kathya at Basic N Delicious
• Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
• Onion-Bacon Fantans by Holly at A Baker’s House
• Parmesan Garlic Rolls by Alice at Hip Foodie Mom
• Potato Bread by Liz at That Skinny Chick Can Bake
• Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
• Rustic Potato Buns by Heather at girlichef
• Sweet Potato Quick Bread by Renee at Magnolia Days

Print

Sweet Potato Quick Bread

A recipe for sweet potato quick bread. It is a moist bread made with cooked and mashed sweet potatoes, chopped pecans, and brown sugar. Great toasted and served with butter.

Course Bread

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Author Renee

Ingredients

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 1 cup chopped pecans
• 2 large eggs
• 1/4 cup vegetable or canola oil
• 1/3 cup unsweetened applesauce
• 2 tablespoons half-and-half or milk
• 1 cup cooked and mashed sweet potato

Instructions

1. Preheat oven to 325 degrees F. Lighly grease a 9- X 5-inch loaf pan.
2. Whisk together flour, baking powder, salt, cinnamon, ginger, granulated sugar, and dark brown sugar in a large bowl. Stir in chopped pecans.
3. Whisk together eggs, oil, applesauce, half-and-half, and sweet potato in a medium bowl until smooth.
4. Add wet ingredients to dry ingredients. Stir just until moistened.
5. Pour batter into prepared loaf pan.
6. Bake for 60 to 70 minutes or until a toothpick or cake tester inserted in the center comes out clean.
7. Cool bread in the pan for 15 minutes.
8. Use a knife to loosen the bread from the edges of the pan. Remove bread from pan and cool completely on a wire rack.

Recipe Notes

A recipe for sweet potato quick bread. It is a moist bread made with cooked and mashed sweet potatoes, chopped pecans, and brown sugar. Great toasted and served with butter.

Recipe adapted from one on the Hobby Farms website.

#TwelveLoaves October-Root Vegetables. September was about baking with our finds from the Farmers Markets. We are continuing exploring what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let’s get baking!

Want to add your bread to the collection with the Linky tool this month? Here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.

#TwelveLoaves is a monthly bread baking party. It was created by Lora from Cake Duchess and runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.