Move aside pumpkin, this spiced sweet potato bread is the perfect breakfast, dessert, or afternoon snack for a beautiful fall day.
I think one of my favorite fall desserts, and one that I make almost every fall, is pumpkin bread. There is just something so comforting and warming about warm pumpkin bread. This year I decided to switch it up a bit and substitute the pumpkin for sweet potatoes. Let’s be honest, most of the flavor in pumpkin bread comes from the spices. Sure this sweet potato bread is a tad different, but you get a lot of the same flavor because of the spices you use. This spiced sweet potato bread is one of my favorite fall desserts. Here are a few pairings that I just love with this bread:
A pumpkin ale or ale brewed with the spices you would find in pumpkin pie is the way that I would go if I were pairing this bread. If I were having this bad boy for breakfast, I would definitely be pairing this bread with a cup of coffee, but when it come to dessert it’s all about pairing with the perfect beer. A pumpkin ale will really highlight those warm spices, and really bring an extra dimension of flavor to your bread. Give it a go! You will not be disappointed!
I would definitely keep the pumpkin spice theme alive when preparing a three course meal involving this spiced sweet potato bread. I would start with soup. It’s getting chilly out there, and the perfect way to warm up/start the meal is with a beautiful soup. My slow cooker pumpkin soup would be the way I would go. I would keep the pumpkin spice going when I go to serve my main course. My pumpkin risotto with bacon is hearty, but not so filling that you won’t want to dive into my spiced sweet potato bread afterward. Try this three course meal at your next dinner party! Your guests will be so excited!t
- 2 pounds sweet potatoes peeled and cubed
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3 large eggs room temperature
- 1 cup melted coconut oil
- 1 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 tablespoons turbinado sugar
- Preheat your oven to 350 degrees F and line two loaf pans with parchment paper. Spray the parchment paper with nonstick spray, and set aside.
- Add the potatoes to a large pot and fill with just enough water so that it covers the potatoes. Place the pot over high heat and bring to a boil. Boil the potatoes until tender enough to mash, about 15 minutes. Drain and transfer the potatoes to a large bowl. Using a handheld electric mixer, mash the potatoes until no lumps remain.
- To the bowl with the mashed potatoes, add the granulated sugar, brown sugar, eggs, coconut oil, sour cream and vanilla extract. Whisk the ingredients together until thoroughly combined. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and cloves.Add the dry ingredients to the wet and fold the ingredients together until just combined.
- Divide the batter evenly between the two loaf pans and sprinkle each loaf with turbinado sugar. Bake the bread for 1 hour or until the loaves are brown and firm. A toothpick should come out with just a few crumbs.
- Transfer the bread to a rack to cool for about 10 minutes in the pan and then turn the loaves out of the pan. Serve immediately or wrap the loaves in plastic wrap until you are ready to serve. Enjoy!