Nutmeg Sweet Potato Bread
Warm, fragrant, and irresistibly moist, Nutmeg Sweet Potato Bread is the ultimate comfort bake that fills your kitchen with cozy autumn vibes. This recipe combines the natural sweetness of tender, mashed sweet potatoes with the earthy aroma of ground nutmeg and cinnamon, creating a perfectly spiced loaf that's as delightful to eat as it is to make. Lightly sweetened with a blend of white and brown sugars and enriched with melted butter and vanilla, this bread boasts an ultra-moist texture and rich flavor. Optional chopped pecans or walnuts add a delightful crunch, making each bite irresistibly satisfying. With just 20 minutes of prep and a bake time of under an hour, this easy sweet potato bread is ideal for breakfast, a midday snack, or even dessert. Serve it plain or slathered with butter or cream cheese for a truly decadent treat. Perfectly versatile and easy to store, Nutmeg Sweet Potato Bread is a must-try for any bread lover!
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Recipe Information
Ingredients
- 2 medium (about 1 pound) sweet potatoes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 1 cup white granulated sugar
- 0.5 cups, packed light brown sugar
- 2 large eggs
- 0.5 cups, melted (1 stick) unsalted butter
- 2 teaspoons vanilla extract
- 0.25 cups whole milk
- 0.5 cups chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
Peel, cube, and boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and mash until smooth, then set aside to cool to room temperature.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt.
In a separate medium bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, and milk. Mix until smooth and well combined.
Gradually incorporate the wet ingredients into the dry ingredients, stirring just until no streaks of flour remain. Be careful not to overmix.
If using, fold the chopped nuts gently into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve plain or with a spread of butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 35.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
