Oh my, I have been so sleep deprived lately. I've been trying to post something for a couple of days, but I've had a very difficult time writing anything remotely coherent, or taking any remotely appealing photos. I look forward to that day (probably still several years off) where I will wake up feeling rested and calm instead of exhausted and on edge. Seriously, the only thing (sort of) maintaining my sanity is baking. Sort of is better than not at all, though, isn't it?
So, what I have for you today is a fantastic quick bread. It is inspired by Joy the Baker, but I made several changes to the recipe she posted.
Quick breads are probably my favorite thing to bake, next to cookies. They are something I need to remember to keep around, because my kids love them and they are perfect for breakfast, snacks, you name it. Plus, there are just so many possibilities!
I've been wanting to try a sweet potato version of cake or quick bread for a long time, and I'm so glad I finally had my chance this morning! This is now one of my favorite quick breads, and I will certainly be making it again.
This sweet potato bread is incredibly moist, and perfectly spiced with cinnamon and nutmeg. It has a wonderful crunchy crust and a tight, soft crumb. It is probably no surprise that it is very similar to carrot cake, though not as sweet.
Both of my boys went crazy for it, which means it will definitely be making future appearances in my house.
Maple Sweet Potato Bread
adapted from Bon Appetit, November 1992, via Joy the Baker
1 cup unbleached white flour
1 cup whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons of unsalted butter, softened
1 cup palm sugar
1/2 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
3 cups grated sweet potato - I like Bauregards, they're sweet, flavorful, and have a deep orange color
Preheat oven to 350. Butter and flour a 9"x5" loaf pan. In a medium-sized bowl, combine flours, cinnamon, nutmeg, baking soda, baking powder and salt, set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and palm sugar. Mix in maple syrup. It's okay if the batter looks a little curdled at this point, it will smooth out. Add the eggs one at a time, mixing for about 30 seconds with each addition. Add vanilla. Stir in grated sweet potato. Add dry ingredients and mix until just combined. Pour into prepared loaf pan and bake for about 1 hour and 20 minutes, or until a tester inserted in the center of the loaf comes out clean. If the loaf looks like it is browning too quickly, place a foil tent over it. I did this at just over an hour though I probably could have done it a little sooner. Cool for 10 minutes in the pan, then remove from pan and cool completely on rack before slicing.