sweet potato bread
When the temperature drops, the days are short, and a cozy vibe is on order, one autumnal treat is better than the rest: Sweet Potato Bread. It’s proof that sweet potato can bump pumpkin right off the sweets table come fall.
This sweet potato bread is drizzled with thick icing and spiced to perfection with cinnamon, ginger, nutmeg, allspice, and cloves (Or use 1 tablespoon pumpkin pie spice as an easy substitute). There is just one cup of sugar to keep the taste sweet enough without it getting into a super decadent dessert territory!
- Nonstick cooking spray
- 2 large eggs
- 2 tbsp sour cream
- 1 C granulated sugar
- 1 C mashed sweet potato (from canned sweet potato or a 10-oz. cooked sweet potato)
- 1 tsp. ground cinnamon
- 1/2 tsp.
- ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground all spice
- 1/2 tsp. ground cloves
- 1/4 tsp. kosher salt
- 1/2 c. vegetable oil
- 1/2 c. all purpose flour
- 1 tsp. baking powder
- 1 c. pecans
- 1/2 c. golden raisins
- 1/2 c. powdered sugar
- 4 to 6 tsp. whole milk, plus more as needed
- 1/4 c. chopped pecans, toasted
- Preheat oven to 350°. Coat a 9”-by-5” loaf pan with nonstick spray.
- Make loaf: In a large bowl, whisk together eggs, sour cream, and sugar until combined. Whisk in sweet potato, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Whisk in oil.
- Use a rubber spatula to fold in flour and baking powder until just combined. Fold in pecans and raisins.
- Transfer batter to prepared loaf pan. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes. Set on a rack and cool completely in pan.
- Make topping: In a small bowl, whisk together powdered sugar and 4 teaspoons milk. Add up to 2 teaspoons more milk until icing is just barely runny.
- Remove loaf from pan and transfer to a cutting board. Drizzle icing all over top of loaf, letting it drip down sides. Sprinkle toasted pecans on top. Slice and serve immediately.