Cinnamon Sweet Potato Bread

A perfectly #scrumptious #appetizer that goes perfectly with your favourite meal! The #perfect #Bread with a hint of #cinnamon and #spice and all that's nice!

"If you're always mashing bananas and baking them into bread...why not sweet potatoes!

You'll be #BLOWN away by the results! This #Cinnamon Sweet Potato bread is RIDICULOUSLY #soft, #moist, and richly #spiced! It’s almost like cake! It's also very tender, and spongy! If you like #carrot #cake you’ll DEFINITELY love this bread.

It’s #easy to make, and no mixer is needed. Stir everything together and pop the loaf into the oven for about an hour. And your house will smell #heavenly during that hour."

"Sweet potatoes are always a #winner no matter how they’re prepared. But, when they're baked into sweetly spiced soft bread, they become even better!"

Ingredients:

1 1/2 cups mashed sweet potatoes (2 medium or 1 very large) 3 tablespoons water 2 large eggs 1/2 cup canola or vegetable oil 1/4 cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder) 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 1/4 cups granulated sugar 1/4 cup light brown sugar, packed 2 teaspoons baking soda 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves pinch salt, optional and to taste

DIRECTIONS:

1. Preheat oven to 350F.

2. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.

3. Peel the sweet potatoes and chop them into 1-inch sized chunks.

4. Place chunks in a large, shallow microwave-safe bowl.

5. Add 3 tablespoons water, cover with plasticwrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender.

6. Pour off any water.

7. Mash sweet potatoes with a fork.

8. Allow them to cool momentarily so you don’t scramble the eggs.

9. To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside.

10. In a large mixing bowl, combine the dry ingredients – flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine.

11. Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate.

12. Take your time stirring until no stray bits of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula as necessary because it’s very easy to miss dry ingredients hiding at the bottom of the bowl in this batter.

13. Stir and fold with a gentle hand as to not over-mix and over-develop the gluten, which results in tougher bread.

14. Turn batter out into prepared pan(s), smoothing the top lightly with a spatula.

15. Bake for 60 to 70 minutes for a 9×5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean.

16. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through. 8×4 loaves may take about 40 to 45 minutes, a Bundt about 1 hour, muffins about 18-20 minutes,

17. Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

18. Bread will keep at room temperature for up to 1 week. Store bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock.

For original Recipe see, https://www.averiecooks.com/cinnamon-and-spice-sweet-potato-bread/