Sweet Potato Bread
A soft, moist sweet potato bread infused with warm spices and topped with a creamy, luscious cream cheese frosting. Easy to make, rich in fiber, and perfect for breakfast, snacks, or dessert.
Equipment
- 1 loaf pan (8.5 x 4.5 in / 21.5 x 11.5 cm)
- Mixing bowls, large and medium
- Hand whisk or rubber spatula
- Food Processor
- Wire cooling rack
- stand mixer or hand mixer
Ingredients
Sweet Potato Loaf:
- 230 g all-purpose flour
- 100 g granulated sugar
- 150 g dark brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp salt
- 300 g baked sweet potato puree room temperature
- 110 g vegetable oil room temperature
- 2 large eggs room temperature
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 100 g unsalted butter softened
- 50 g full-fat cream cheese softened
- 180 g powdered sugar sifted
- ½ tsp vanilla bean paste or vanilla extract
Instructions
- Prepare Your Oven and Loaf Pan: Preheat your oven to 175ºC (350ºF) on the conventional baking setting. While the oven warms up, prepare your loaf pan by greasing it lightly with butter or non-stick spray. Line the bottom and sides with parchment paper to ensure the bread releases easily after baking. This also helps prevent sticking and ensures clean edges. Set the pan aside while you prepare the batter.
- Mix the Dry Ingredients: In a large mixing bowl, combine all-purpose flour, granulated sugar, dark brown sugar, baking powder, and baking soda. Then add warm spices cinnamon, ginger, allspice, and nutmeg, along with a pinch of salt. Stir thoroughly with a whisk or rubber spatula, ensuring that the spices and leavening agents are evenly distributed. This step guarantees a uniform flavor throughout the bread.
- Prepare the Sweet Potato Puree: If you haven’t done so in advance, bake your sweet potatoes until soft and tender. Once baked, scoop out the flesh and place it into a food processor. Blend until completely smooth, ensuring there are no lumps. Measure out 300 grams of the puree and transfer it to a separate mixing bowl. This smooth puree is the base of your moist, flavorful loaf.
- Combine Wet Ingredients: To the sweet potato puree, add the vegetable oil, eggs, and vanilla extract. Using a hand whisk or electric mixer on low speed, blend until the mixture is smooth and well combined. Make sure there are no streaks of egg or oil remaining. This creates a creamy, cohesive wet mixture that will blend perfectly with the dry ingredients.
- Incorporate Wet and Dry Ingredients: Pour the wet sweet potato mixture into the bowl with the dry ingredients. Using a rubber spatula or hand whisk, fold gently until the batter is smooth and uniform. Scrape the sides of the bowl to ensure all flour is incorporated, but avoid overmixing to maintain a light, fluffy texture. The batter should be thick but pourable, with a rich, slightly glossy appearance.
- Prepare Batter for Baking: Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. To help the bread rise evenly, take a butter knife and make a straight groove along the center of the batter. This small technique prevents the loaf from cracking excessively and promotes uniform baking.
- Bake the Sweet Potato Loaf: Place the pan in the preheated oven on the middle rack. Bake for 65–75 minutes, or until a toothpick or cake tester inserted into the center comes out clean. The top should be golden brown, slightly firm to the touch, and emit a warm, sweet aroma. Keep an eye during the final 10 minutes to avoid overbaking.
- Cool the Loaf: Once baked, remove the loaf from the oven and let it rest in the pan for about 10 minutes. Carefully lift it out using the parchment paper and transfer it to a wire cooling rack. Allow the bread to cool completely before frosting. Cooling is essential to prevent the cream cheese frosting from melting and sliding off.
- Prepare the Cream Cheese Frosting: Remove the butter and cream cheese from the refrigerator about 10 minutes before making the frosting to soften slightly. Cut the butter into small cubes for easier mixing. In a stand mixer fitted with a paddle attachment, beat the butter on high speed for about 5 minutes until light and fluffy. Scrape the sides, then mix an additional 2 minutes to ensure perfect aeration.
- Incorporate Cream Cheese and Flavoring: Add the softened cream cheese and vanilla bean paste (or extract) to the whipped butter. Mix on medium speed for 1 minute until fully blended. Scrape the sides of the bowl to incorporate all ingredients evenly. This step ensures your frosting is smooth, creamy, and free of lumps.
- Add Powdered Sugar Gradually: Sift the powdered sugar to avoid clumps. Add it in two parts to the butter-cream cheese mixture, mixing on low speed to prevent a powdered cloud in your kitchen. Scrape the sides of the bowl between additions. Once all sugar is incorporated, mix on medium speed for 1 final minute for a silky, smooth frosting.
- Frost the Sweet Potato Bread: Once the loaf has completely cooled, evenly spread the frosting over the top with a spatula or knife. Smooth it carefully to create a clean, professional finish. Optionally, you can add a decorative swirl or sprinkle a pinch of cinnamon on top for visual appeal. Slice into 16 generous pieces and serve.
Notes
- Always use room-temperature eggs, oil, and sweet potato puree. This ensures a smooth, well-incorporated batter and a tender loaf.
- Sift your powdered sugar for the frosting to prevent clumps and achieve a silky texture.
- Make sure the loaf is completely cooled before frosting; otherwise, the cream cheese layer may melt and slide off.
- Adjust spices to taste—adding a little extra cinnamon or nutmeg can enhance the bread’s warmth.
- For extra moisture, you can brush the loaf lightly with a simple syrup before frosting.
