Cinnamon Sweet Potato Bread {the leftovers club}

Apr 02

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Happy Spring! And yay for finally coming back to the blog. I am feeling a bit overwhelmed with life– stress from well, everything, and cooking just hasn’t been on my agenda. SOOOO sorry! But I’m back; hopefully for good.

When you see my recipe for this month’s recipe club, you would think I am saying Welcome FALL. There’s something about fall smells and flavors that just make me happy, so it’s what I chose to make and have my house smell like last evening. And it works– I’m a little less stressed and had an awesome dance party.

Cue new favorite song!

Anyhow, I am thrilled to be matched with Erin from the Spiffy Cookie! And I hope she loves fall flavors too– I made this amazing cinnamon sweet potato bread with a recipe from Averie Cooks. I can’t wait to see what Erin is sending my way.

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Interested in joining the Leftovers Club?!? Click on that link and find out more!


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Ingredients

  • 2 medium/large sweet potatoes
  • 3 tbs water
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1 1/4 cups sugar
  • 1/4 cup packed brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/8 to 1/4 tsp salt
  • Servings: 2 loaves
  • Difficulty: easy

Directions

Preheat oven to 350 degrees. Spray loaf pans with cooking spray and set aside.

Peel and chop the sweet potatoes into chunks. Put in bowl, add water, and cover with plastic wrap. Cook in microwave for about 18 minutes. The potatoes should be easily pierced with a fork. Mash sweet potatoes well, and allow to cool.

In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

Now, go back to the sweet potatoes and combine the eggs, oil, milk, vanilla with the sweet potatoes.

Pour the sweet potato mixture on top of the dry ingredients and mix together well, especially so the sweet potato is mixed in completely.

Pour batter into the loaf pans and smooth the top. Bake 25-30 minutes, until a knife comes out clean from the bread.

Let cool and eat for breakfast or dessert (it's great with a dollop of butter on top)!

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Comments: 8

  1. Erin @ The Spiffy Cookie Apr 02 at 9:30 am Reply

    I have zero problems with this bread coming my way! Sweet potatoes are great year round. In fact I had plans to make sweet potato fries tonight.

  2. Shaina Apr 02 at 1:34 pm Reply

    Ah this sounds delicious! I love sweet potatoes and don’t use them enough. I’ll be giving this a try very soon!

  3. Jenny D Apr 02 at 5:02 pm Reply

    Oh this sounds good! I just had a baked sweet potato last night; I agree, so comforting.

  4. Joanne Apr 02 at 5:30 pm Reply

    I can never resist fall flavors, even in the middle of spring/summer! They always put a smile on my face. What a great quickbread!

  5. Ginger Stark Apr 02 at 8:53 pm Reply

    I’m a huge fan of using veggies in sweet bread recipes. I appreciate that you used fresh sweet potatoes!

  6. Faye Apr 03 at 9:10 am Reply

    Do what makes you happy! The bread looks so yummy & I love Fall flavors any time!

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