Roasted Sweet Potato Quick Bread
This easy quick bread recipe features roasted sweet potato, warmly spiced with ginger, cloves, and cinnamon, brightened by orange zest. The tender loaf is finished with a glistening honey-orange glaze, offering a delightful balance of sweet and aromatic flavors. It's perfect for breakfast, a snack, or dessert.
Equipment
- 1 Electric Mixer with whisk attachment
- 1 8x4-inch Baking Dish
- 1 Rubber Spatula
- 1 Small Saucepan for glaze
- 1 Toothpick or Paring Knife for testing doneness
Ingredients
Main
- Nonstick cooking spray for the baking dish
- 8 tablespoons 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 cup roasted sweet potato skinned and mashed
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- Zest and juice from 1 large navel orange
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons honey
Instructions
- Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
- Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
- Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
- Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
- Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.
Notes
For the best flavor and texture, ensure your sweet potatoes are roasted until deeply tender and slightly caramelized before mashing; this concentrates their natural sweetness. Avoid overmixing the batter once the dry ingredients are added, as this can develop the gluten too much, resulting in a tough bread. When making the honey glaze, watch it closely as honey can burn quickly. Remove it from the heat before adding the orange juice to prevent sputtering and to preserve the vibrant citrus notes. Allow the bread to cool sufficiently before unmolding to ensure it sets properly and doesn't break. For an extra layer of texture, consider folding in toasted pecans or walnuts into the batter, or a touch of finely diced candied ginger for a sharper spice kick.