Harvest Sweet Potato Bread, much like pumpkin bread, is a moist and delicious, richly spiced fall quick bread. A welcome addition to the Thanksgiving dessert table, or fall gatherings.
And as easy to make as traditional pumpkin bread. And… it makes for beautiful autumn gifts. Especially if you include the loaf pan.
Harvest Bounty Loaf Pan
I fell in love with this loaf pan on a recent shopping trip. I couldn’t resist. And before I left the store, I was already thinking about sweet potato bread.
The pan is by NordicWare and called Harvest Bounty Loaf Pan. Absolutely beautiful! And easy to work with. Cleanup is a breeze.
I purchased mine at Crate&Barrel on sale for $20. Later in the week, I saw it for $18.
It will be beautiful on the Thanksgiving dessert table this year!
As I mentioned, this Harvest Maple Sweet Potato Bread is as easy to make as pumpkin bread. For the most part, you are swapping out the sweet potato for the pumpkin. In this recipe, we’ve used a few different spices and added maple to intensify the flavor as well.
As with pumpkin bread, one 15-ounce can of sweet potato is all you need. Or you can bake or even microwave a large sweet potato instead, as I’ve done.
Harvest Sweet Potato Bread Ingredients
Pantry Ingredients: flour, baking powder, brown sugar, and cooking oil
Seasonings: pumpkin pie spice, ground cinnamon, ground ginger, salt, and vanilla extract
Dairy: eggs and milk
Additions: cooked sweet potato, pure maple syrup
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/ 2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1 teaspoon vanilla
- 1 cup cooked sweet potato
- 1/2 cup vegetable oil
- 1/2 cup pure maple syrup
- 2 eggs
- 1/ 4 cup milk
- Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 loaf pan, or the Harvest Bounty Bread Loaf. Set aside.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, ginger, and salt. Set aside.
- In another bowl, combine the brown sugar, vanilla, cooked sweet potato, oil, and maple syrup. Then stir in the eggs, one at a time, followed by the milk. Fold in the dry ingredients until just incorporated. Tap the pan gently on the counter to remove any air bubbles in the batter.
- Bake in the preheated oven for 50 minutes to 1 hour, or until a toothpick inserted in the middle comes out mostly clean. Let cool in the pan 10 minutes before inverting and cooling completely on a metal rack.
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