What smells better than a loaf of bread baking in the oven? Mmm… yeah. I’m already spending more time indoors due to the lowering temperatures, so it’s not a bad deal cuddling up with a book and a cup of strong of coffee while some ridiculously aromatic sweet potato bread bakes in the oven.
Fall is my favorite time of year, hands down, and that is primarily due to the seasonal produce. We’re talking winter squash, cranberries, apples, dark leafy greens— it’s all just so damn romantic to me. I also love how the colors of the ingredients are in season seem to magically match the colors of the changing leaves. It’s like everything growing knows it’s fall.
But back to that delish sweet potato bread I promised! Sweet potatoes are coming into season, and of course I must capitalize on their deliciousness, abundance, and the fact that they’re easy on the pocketbook. So I made us a super tasty, moist quick bread with a crispy, aromatic allspice crumble. The allspice and cinnamon play nicely with the sweet potato, while the texture of the soft bread and crisp topping are just killer. I had a hard time keeping my hands off of this stuff and had family taste testers members coming back for more over and over.
How about some tips while I’m at it? Quick breads are a beautiful thing. This type of bread is usually a loaf or muffins that do not contain yeast. They are considered “quick” because you do not have to wait for the dough to rise. Here are a few tricks to make them even more lovely:
Mix Just Enough – After tossing together your wet and dry ingredients to make your sweet potato bread, mix it just until it comes together. It’s even acceptable to have traces of flour in the batter when you transfer it to the pan. Don’t worry, it will come out fine. Over mixing makes quick breads dense and tough, while also creating tunneling. So just a dab’ll do ya! If you’ve got pent up aggression that you want to turn into a tasty treat, make some yeast bread.
Quick Bread Isn’t That Quick – So you’re excited to make a bread that doesn’t have to take forever rising. I’m excited, too! But I should tell you that most quick breads that are baked in loaf form take about an hour. If you’re feeling impatient, and who could blame you, make muffins! It’s tough to wait for something so stinkin’ tasty, so just scoop the batter into a greased muffin tin. Fill each cup ¾ of the way full. If you plan to go this route, I would definitely recommend doubling the crumble portion of the recipe to make sure there’s enough. This recipe should make 10-12 muffins.
Come Up With an Exit Plan – You just spent over an hour making a tasty loaf of sweet potato bread and now you’re super excited to eat it. It’s still warm and you’re trying to get it out of the loaf pan, but it’s stuck. I have definitely broken quite a few loafs by trying to pry them from the pan. That’s why I now make a parchment paper cradle. To do this, cut a piece of parchment paper that is as wide as your loaf pan is long. To determine the length of the parchment, make sure it can fit into the pan and is long enough to come out of the sides. Lightly grease the parchment paper and pour the batter over it. When the bread is done, simply run a knife around the edges, then lift the parchment paper to release the bread. Booya! It’s out.
Now if you’ll excuse me, I think a some sweet potato bread and coffee is calling my name. See you next time, folks!
- 1 cup cooked mashed sweet potato (See Recipe Notes)
- 1 cup plus 2 tablespoons brown sugar, divided
- ½ cup plus 2 tablespoons melted unsalted butter, divided
- 2 eggs, beaten
- ⅓ cup unsweetened applesauce
- 1 ¾ cups plus ¼ cup all purpose flour, divided
- 1 teaspoon plus 1 pinch baking soda, divided
- ¼ teaspoon plus 1 pinch salt, divided
- ½ teaspoon cinnamon
- ¼ cup old fashioned oats
- pinch of baking powder
- 1 teaspoon ground allspice
- 1 tablespoon powdered sugar, optional
- Preheat the oven to 350ºF. Grease and line a loaf pan with parchment paper.
- In a medium bowl, whisk together the mashed sweet potato, 1 cup brown sugar, ½ cup melted butter, 2 eggs, and ⅓ cup applesauce. In another medium bowl, sift together the 1 ¾ cups flour, 1 teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon cinnamon.
- To make the allspice crumble, in a medium bowl, stir together the 2 tablespoons brown sugar, 2 tablespoons melted butter, ¼ cup flour, pinch of baking soda, ¼ cup oats, pinch of baking powder, and 1 teaspoon allspice until combined.
- Add the dry ingredients previously mixed to the wet and stir just until mixed to make the sweet potato bread batter. Spoon into the prepared loaf pan and spread until even. Spread the allspice crumble on top of the batter and gently press to adhere.
- Bake until an inserted toothpick comes out clean, about 1 hour. Allow to cool for 15 minutes, then remove from the pan and cool to room temp. Sprinkle with powdered sugar, if using. Cut and devour or wrap up for a friend.