Description
This Sweet Potato Bread is a moist and flavorful loaf perfect for breakfast or dessert. It combines baked sweet potato puree with warm spices, brown and granulated sugar, and is finished with a luscious cream cheese frosting. Ideal for fall and winter, this bread offers a rich, tender crumb with a hint of spice and a smooth, creamy topping.
Ingredients
For the Sweet Potato Bread
- 230 g all-purpose flour
- 100 g granulated sugar
- 150 g dark brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 300 g baked sweet potato puree (room temperature)
- 110 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 1 tsp vanilla bean paste
For the Cream Cheese Frosting
- 100 g butter (cut into cubes, room temperature)
- 50 g full-fat cream cheese (room temperature)
- 180 g powdered sugar, sifted
- 1/2 tsp vanilla bean paste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175ºC (350ºF). Grease a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan and line it with parchment paper to ensure easy removal of the bread.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, dark brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, and salt. Stir well to evenly distribute the ingredients.
- Prepare Sweet Potato Puree: Add the baked sweet potato to a food processor and blend until smooth. Weigh out 300 g of the puree and transfer it to a separate mixing bowl.
- Combine Wet Ingredients: Add vegetable oil, eggs, and 1 tsp vanilla bean paste to the sweet potato puree. Whisk together by hand until fully combined and smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Use a hand whisk or rubber spatula to gently mix until the batter has no lumps and is smooth but not overmixed.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Using a butter knife, make a straight line down the middle at the top of the batter to help it bake evenly.
- Bake the Bread: Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.
- Cool the Bread: Remove the loaf from the oven and let it cool on a wire rack. After 10 minutes, gently remove the bread from the pan and allow it to cool completely before frosting.
- Prepare Frosting Ingredients: Retrieve butter and cream cheese from the fridge about 10 minutes before starting to soften. Cut the butter into cubes and sift the powdered sugar.
- Cream Butter: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the butter on high speed for 5 minutes until light and fluffy. Scrape down the bowl and beat an additional 2 minutes.
- Add Cream Cheese and Vanilla: Add the cream cheese and 1/2 tsp vanilla bean paste to the creamed butter. Beat together on medium speed for 1 minute until smooth.
- Incorporate Powdered Sugar: Add the sifted powdered sugar in two parts, mixing on low speed after each addition to avoid a sugar cloud. Scrape down the bowl between additions. Once fully incorporated, mix for a final 1 minute on medium speed until smooth and creamy.
- Frost the Bread: Spread the cream cheese frosting evenly over the cooled sweet potato bread. Smooth out the top using a spatula or knife for a beautiful finish.
Notes
- For best results, bake the sweet potatoes ahead of time and store the puree refrigerated until ready to use.
- Use room temperature ingredients to ensure even mixing and optimal texture.
- Do not overmix the batter to keep the bread tender.
- The frosting can be made ahead and refrigerated; bring to room temperature and re-whip before spreading.
- Store leftover bread wrapped in plastic wrap in the refrigerator for up to 4 days.
