Go Back
+ servings
Print Recipe
5 from 1 vote

Sweet Potato Quick Bread

Easy sweet potato quick bread with a brown sugar streusel and sweet vanilla glaze!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: bread
Cuisine: American
Servings: 12 servings
Calories: 383kcal

Ingredients

For streusel

  • 1/2 cup (60 g) all-purpose flour
  • 1/3 cup (71 g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • 4 Tablespoons (1/2 stick, 57 g) unsalted butter cold and cut into cubes

For the bread:

  • 1 1/2 cups (180 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • ½ cup (120 ml) neutral-tasting oil (vegetable or canola)
  • 2/3 cup (134 g) granulated sugar
  • 2/3 cup (142 g) packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (227 g) sweet potato puree
  • 1/3 cup (80 ml) orange juice (or water)

For the glaze:

  • 1 cup (113 g) powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla

Instructions

  • Prep pan and oven. Position a rack in the center of your oven and preheat the oven to 350°F. Lightly grease a 8x4" inch loaf pan. I like to line mine with parchment paper as well and grease lightly again.
  • Make streusel. In a small mixing bowl, whisk together the flour, sugar, cinnamon and salt. Cut in the cold butter until a crumbly mixture forms. Set aside.
  • Combine Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Combine wet ingredients. In a second mixing bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla, sweet potato, and orange juice.
  • Combine wet and dry ingredients. Make a well in the center of your dry ingredients and pour in the liquid ingredients. With a spatula, stir to combine until the last of the flour has been mixed in. Stop mixing at this point to avoid overmixing.
  • Bake the bread. Pour the batter into the pan. Sprinkle streusel over the bread. Bake the bread for 60-70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter. You should see moist crumbs, not raw batter. Mine was perfect at 60 minutes, so begin checking your bread at 60 minutes, but every oven is different so you may need additional time.
  • Cool the bread. Remove the bread from the oven, and cool it on a rack in the pan for 10 minutes. Remove from the pan and continue to cool. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving for best texture.
  • Make the glaze. In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla. Drizzle over the cooled bread.

Notes

  • Loaf pan size: If you are using a 9x5 loaf pan, then bake for 50-60 minutes. If you are using a glass pan, add on an additional 5 minutes of baking time.
  • Freezing: Yes, you can this bread. Let it cool down completely, transfer it to a freezer bag, or airtight container, or wrap it with plastic wrap, remove excess air, and freeze for up to 3 months. You can store them in individual slices for easier thawing and reheating. When you are ready to serve, thaw overnight in the fridge and heat in your toaster or oven or directly reheat your frozen cinnamon raisin bread in the toaster or oven.
  • Storage: If you can't consume your cinnamon raisin bread within 3 days, you can freeze them to last up to 3 months.
    • For unsliced bread loaf: With plastic wrap, wrap the loaf tightly. To prevent freezer burn, wrap it again with aluminum foil or place it in a freezer bag. Remove excess air and seal.
    • For sliced quick bread: Flash freezing is necessary to avoid squished slices of cinnamon raisin bread. On a baking sheet, place individual slices of bread and place in the freezer, uncovered. When frozen, wrap individual slices with plastic wrap and transfer them to a freezer bag. Place in the freezer.

Nutrition

Calories: 383kcal | Carbohydrates: 61g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 214mg | Potassium: 198mg | Fiber: 2g | Sugar: 41g | Vitamin A: 4659IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg