Our Sweetpotato Nut Bread is like a really great banana bread—but with shredded sweetpotatoes instead of bananas! Easy to make and laced with superfood sweetpotato vitamins and minerals, it's delicious for breakfast in the morning, tea in the afternoon, or an anytime snack or sweet treat.
Sweetpotato Nut Bread
Makes one 8-by-4-inch loaf
Ingredients:
Bread:
1 cup packed light brown sugar
2/3 cup milk
6 tablespoons (3/4 stick) unsalted butter, melted
2 eggs
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups shredded orange- or white/yellow-fleshed sweetpotatoes, or a combination (about 4 ounces)
1 cup chopped walnuts, pecans, or a combination, toasted
1/2 cup raisins, ideally golden
Nut topping (optional):
2 tablespoons chopped walnuts, pecans, or a combination
1 1/2 teaspoons packed light brown sugar
1/2 teaspoon ground cinnamon
Instructions:
Preheat the oven to 375°F. Coat an 8-by-4-inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together the sugar, milk, butter, and eggs. Set aside.
In a medium bowl, combine the flours, cinnamon, baking soda, and salt. Stir in the sweetpotatoes.
Mix the flour mixture to the sugar mixture, stirring until almost combined. Add the nuts and raisins, gently stirring until just combined. Transfer the batter to the prepared pan.
If using the nut topping, in a small bowl, combine the nuts, sugar, and cinnamon. Sprinkle over the batter.
Bake 30 minutes.
Cover pan loosely with foil and continue to bake until a tester inserted into the center comes out with a few moist crumbs, 35 to 45 minutes.
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