Sweet Potato Quick Bread

Sweet Potato Quick Bread

Sweet Potato Quick Bread. Leftover sweet potato? Make quick bread. Gluten-free.

If your holiday is anything like ours, there will be plenty of leftover sweet potato because we make enough for a small city. There are few things appealing about using leftover sweet potato aside from pushing the container to the back of the refrigerator and letting it turn into a science project. But this easy quick bread might change your mind. 

Think of it as repurposing with purpose because it also doubles as a thoughtful little holiday gift or two or three from your kitchen.

It is a two-bowl affair with one whisk and spoon. No fancy gadgets necessary. The recipe is easy, goes together quickly (quick bread, right) and best of all, it isn’t pumpkin.

Not only that, but it frees up a bit of refrigerator space for leftovers like turkey or cranberry sauce, and lots of egg nog. Or chocolate cake.

Sweet potato quick bread with breakfast, or mid-morning with another cup of coffee, or even after dinner when the carb craving comes calling are what we call a happy thing.

We really like this kind of quick bread. It’s easy to make and usually the ingredients are on hand in the cupboard – though they might be hiding in the back (mine). It’s almost good for you.

Now those orphan left-over sweet potatoes have a purpose. If you make them in these mini loaf pans (spendy in retail shops but less spendy in bulk) you can send some home with your holiday guests or bring some to the neighbors who make your life easier. Gifts from the kitchen are always appreciated, especially when they taste this good.

Sweet Potato Quick Bread. Leftover sweet potato? Make quick bread. Gluten-free.

Sweet Potato Quick Bread
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This is a generously sized quick bread meant to be shared. Be sure to measure your loaf pan because it is too much batter for an 8.5×4.5 pan. You’ll want to make a couple of tiny loaves (or muffins) to give as gifts with the rest of the batter. If your pan is 9×5, however – all the batter will fit. You can add some chopped pecan to the top of the batter for a more festive look if you like. Serves 8-10, generously.
Ingredients
  • 390 grams Canteen flour blend (3 cups) (see notes)
  • 150 grams granulated sugar (3/4 cup)
  • 50 grams brown sugar (1/4 cup)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon ginger powder
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon freshly ground nutmeg
  • 250 grams (canned or leftover) sweet potato puree (1 ¼ cups)
  • 115 grams Greek yogurt (1/2 cup)
  • 220 grams neutral vegetable oil (1 cup)
  • 3 extra large eggs
  • 1 teaspoon vanilla extract
  • Zest of one medium orange
  • 120 grams roughly chopped pecans (1 cup) (optional)
Instructions
  1. Preheat oven to 350°F. Grease a 9-inch x 5-inch loaf pan with nonstick spray (alternatively, use an 8.5-inch x 4.5-inch pan plus one to two tiny gift loaf pans or plan on up to 6 small muffins).
  2. In a large bowl whisk together flour, sugar, baking powder, ginger, cinnamon, salt, baking soda, and nutmeg. In a small bowl whisk together sweet potato puree, yogurt, oil, eggs, vanilla and orange zest until well blended. Add to flour mixture and fold until the batter is smooth. Fold in nuts, if using. Scrape batter into prepared pan a little more than half full and bake 30 minutes. Rotate pan and bake 30-35 minutes more or until a toothpick comes out without crumbs in the center or (even better) an instant read thermometer reads 200°F when stuck in the center of the bread. Cool pan on rack on its side for 15 minutes and then remove bread right side up on rack and cool to room temperature before slicing.
  3. For mini loaves bake about 20-30 minutes – for muffins bake about 16 minutes, taking care to remove them from the oven when a toothpick comes out without crumbs.
Notes
Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight. See About Flour or Resources: Flour for more information.

Sweet Potato Quick Bread. Leftover sweet potato? Make quick bread mini loaf gifts. Gluten-free.

 

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Pumpkin Mandelbrot

Comments

  1. Yum, Lisa! I’ve never made sweet potato bread before, pie yes, bread no. Great idea! :-)

    Shirley

    • GlutenFreeCanteen says:

      Thanks, Shirley. I feel badly for those poor sweet potatoes stuck in the back of the refrigerator (at least in our house). They needed a job. And quick bread seemed like a good idea. Have a great Thanksgiving.

  2. S. Harris says:

    Mmmm….this bread is tasty! From now on I’ll always be sure to make mountains of sweet potato casserole (I make the kind with the praline topping) just so I can make this bread. The specks of topping throughout the bread was a yummy surprise. Also, I used chopped sugared nuts (apparently I was going for sugary rather than healthy). I was worried this was just going to taste like pumpkin bread but it really doesn’t, this bread has its own delicious unique taste. Thanks for the amazing recipe!

    • GlutenFreeCanteen says:

      Glad you enjoyed it – and yep, nothing like Pumpkin bread. I bet those sugared nuts are great in there. Thanks for letting me know.

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  1. […] Lisa’s Sweet Potato Quick Bread recipe over at Gluten Free Canteen. Find more of Lisa’s recipes in her latest cookbook, Nosh […]

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