Our maple sweet potato bread blurs the line between breakfast and dessert & combines subtle spices of maple syrup, and sweet potatoes into one yummy loaf.
What’s not to love about Sweet Potatoes? You can cook them up to eat like regular potatoes, topped with a little butter and a pinch of salt (yum!) – but you can also use them in breads and rolls, too.
If anything, sweet potatoes are good at trickery. They make an excellent substitute for pumpkin in a pinch – and are amazingly healthy. We always have Sweet Potatoes in our pantry because they are so versatile.
Maple Cinnamon Sweet Potato Bread
Let’s talk about this loaf – isn’t it gorgeous? It has a touch of cinnamon, and ginger, alongside the taste of maple all packed into one loaf.
Every week we try to bring a bread and a soup to pass at church, and this was a definite winner.
Not only was it a pinch to mix up, it baked up beautifully. We cut it into very thick slices and then sliced halves from those – it was gone before everyone made it through the line.
Slice up thick slices to enjoy with a cup of tea at breakfast. Or, simply eat it on it’s own with pat of butter. MMMnnn – scrumptious!
We recently gave you 6 reasons to eat more Sweet Potatoes. So go ahead, stock up on them! Because once you try this bread, you’ll want to make sure you always have them around to whip up another loaf, anytime!
- 1/4 C. milk (we used raw)
- 1/4 C. coconut oil, melted
- 2 eggs, room temperature
- 1/2 C. maple syrup
- 1 C. sweet potatoes, cooked and pureed
- 1/2 C. brown sugar
- 1/4 tsp ground ginger (or, 2 drops Ginger Vitality Essential Oil - we use Young Living)
- 1 tsp cinnamon
- 2 tsp vanilla exract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 C. organic, unbleached all purpose flour
- Preheat the oven to 350 degrees F. Butter & lightly flour a 9x5 loaf pan.
- In your KitchenAid, mix the butter, brown sugar, sweet potatoes, maple syrup, eggs, milk and vanilla until well blended.
- Stir in the flour, baking soda, baking soda and spices. Mix just until combined.
- Scrape the batter into the prepared loaf pan - shake to distribute evenly.
- Bake for 50-60 minutes - until a toothpick or knife inserted in the center comes out clean.
- Remove from the oven and let cool 10-20 minutes.. then remove from the loaf pan and continue to cool.
- Store in an airtight container.