Spiced Sweet Potato Loaf

Sweet Potato Loaf

I have been on a loaf baking kick lately.  Loaves are less fussy than cookies or cakes and you can totally get away with eating a slice for breakfast.  Goodness knows I am always looking for a quick breakfast before I head out the door.

Last week I made a rich banana bread (with added chocolate chips) created by local pastry chef Joanna Chang.  Tonight I made a sweet potato loaf*.  This loaf is good, and I mean really good.  It’s warm and spiced and sweet, but not overly sweet.  It’s incredibly moist from the sweet potatoes and it has a delightfully crisp edge.

I know that this is breaking a major baking taboo, but I don’t always pre-mix my dry ingredients before combining them with wet ones.  It dirties a bowl, but it has never made a difference in my final product.  This recipe is no exception, so I slimmed it down to one bowl.  I also ran out of white flour so I substituted some wheat flour and I was excited that it didn’t weigh down this loaf at all!  If you, like me, decided you would buy the big bag of wheat flour (because you could use it in everything and be healthier and no one would ever know the difference), but then you realized that it’s definitely not the same as white flour, I can tell you that this is one place where it works very well.  In this recipe, you can use all white flour or all wheat flour or any ratio in between, as long as it adds up to 1 & 3/4 cups.

Spiced Sweet Potato Loaf

Adapted ever so slightly from TasteOfHome.com

Ingredients

  • 2 eggs
  • 1-1/2 cups mashed sweet potatoes (about 2 medium)
  • 1/2 cup canola oil
  • 6 tablespoons pineapple or orange juice
  • 1 cup all-purpose flour
  • 3/4 cup wheat flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cloves

Directions

  • In the bowl of a stand mixer, combine the eggs, sweet potatoes, oil and orange juice. Add in all of the remaining ingredients and stir briefly, just until moistened.
  • Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.

*My loaves always come out a bit distended in the middle because the only loaf pan I own is silicone and the loaves always stretch the pan as they bake.  I should probably get around to fixing that, especially if this loaf kick continues.

Leave a Reply

Your email address will not be published. Required fields are marked *