Sweet Potato Quick Bread Vintage Recipe
What to do with leftover sweet potatoes? Make up a loaf of sweet potato quick bread. It’s a delicious snack that’s hearty enough to count as breakfast.
A slightly sweet bread this sweet potato quick bread reminds me of a pumpkin or banana bread in it’s texture and flavor. This vintage recipe was easy enough to mix up and bake, since the most exotic ingredient was the sweet potatoes.
I was inspired to make this bread after reading my vintage cookbook, 1001 Muffins, Biscuits, Doughnuts, Waffles, Popovers, Fritters, Scones and other Quick Breads by Gregg Gillespie. With a title like that, you know there is good stuff inside!
All of Gillespie’s breads follow a basic recipe and baking method. The interest lies in how he adds spices, fruits, vegetables and other surprises to the mixture.
I like his trick of using a smidge of something to change the flavor of the breads. The sweet potatoes in this recipe are a great example. I mean, how better to use up the single portion of leftovers hiding in the fridge?
I also had a small bit of sesame seeds left from a salad I’d mixed up a few days ago. How did I use them up? By sprinkling them over top of the bread before baking. I didn’t have many seeds, so only half the loaf was covered.
That works out well, though, since my husband isn’t a fan of nuts or seeds on his bread. Guess who ate which half of this loaf!
Make It a Meal:
Some other quick breads I love making include: Cappuccino Bread, Pumpkin Spice Pull Apart Bread, Cornbread, 3 Ingredient Banana Bread and Two Kinds of Banana Bread.
Put on the tea kettle or the coffee pot, pull out the butter and jam, we’ll have a snack fest!
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This recipe made a fairly small loaf. I used an aluminum foil loaf pan which is slightly smaller than my regular loaf pans. You can see in the photos that was just the right size, as the sweet potato quick bread has risen to just above the edge of the pan.
If you use a larger loaf pan, you’ll want to monitor your baking time, as the bread will bake to finished faster. Use the old fashioned, no-fail test method to determine doneness – insert a toothpick to the center or thickest part part of the pan. When the toothpick comes out clean, the cake or bread is ready.
Variations:
You can bake this bread in your muffin or mini muffin tins, although you’ll want to watch the baking time as it will be much shorter in the smaller quantities.
Other toppings that will work well include: chopped peanuts, almonds or pecans. Mix in some butterscotch or white chocolate chips.
Sweet Potato Quick Bread Recipe
Ingredients:
Flour, brown sugar, baking soda, baking powder, cinnamon, salt, milk, eggs, oil and sweet potatoes
Recipe Directions:
Mix dry ingredients and wet ingredients separately, bake, enjoy!
Sweet Potato Quick Bread
Ingredients
- 2 cups Flour
- 1 cup Sugar
- ¼ tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Cinnamon
- ½ tsp Salt
- 2 large Eggs
- ½ cup Brown sugar packed
- ½ cup Oil
- ½ cup Milk
- 1 cup Sweet potatoes cooked/mashed
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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In large bowl, combine dry ingredients. (except brown sugar)
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In medium bowl, beat the eggs fluffy. Add brown sugar, oil, milk and sweet potatoes. Mix well.
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Add wet mixture to dry ingredients and mix until just combined.
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Place batter in greased loaf pan
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Bake at 350 degrees for 1 hour or until toothpick comes clean.
Approximate Nutritional Information:
Servings Per Recipe: 8, Amount Per Serving: Calories: 412, Fat: 15g, Cholesterol: 48g, Sodium: 336mg, Carbs: 64g, Protein: 6g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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