Homemade Sweet Potato Bread…It’s Holiday Heaven!

This week, I had a bunch of sweet potatoes leftover from my last CSA box of the season, but I had no idea what to do with them. It is post-Thanksgiving after all, and I am all sweet potato-ed out! I happened to be glancing through the latest Penzey’s Spices catalog when I noticed the perfect seasonal recipe for me to try- sweet potato bread…and let me say that it was a match made in heaven! This bread does not have an extremely strong sweet potato flavor, but is definitely a desert-type bread with its cinnamon and nutmeg undertones. It is delicious when served with hot coffee for breakfast, or spread with peanut butter for an afternoon snack!

Sweet Potato Bread

Courtesy of Penzey’s Spices Holiday 2011 Catalog

Prep Time: 15 minutes

Baking Time: 50-60 minutes

Yields: 12 slices

Nutrition Facts: 1 slice= 250 calories, 9g fat, 30mg cholesterol, 170mg sodium, 40g carbs, 1g fiber, 24g sugar, 3g protein.

Ingredients needed to make sweet potato cake


Don't forget the sweet potatoes!


1 ¾ cup all purpose flour

1 ½ cup sugar

1 ½ tsp. cinnamon

½-1 tsp. ground nutmeg

½ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

2 eggs

1 cup mashed sweet potatoes

½ cup canola oil

1/3 cup water

1 tsp/ vanilla sugar



  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt and mix well.
  3. In a smaller bowl, combine the eggs, sweet potatoes, oil, and water.
  4. Stir into the dry ingredients just until moistened.
  5. Spoon into a greased and floured 9×5 inch loaf pan.
  6. Sprinkle with vanilla sugar over the top of the loaf.
  7. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes before removing from the pan to a wire rack.



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