Maple Sweet Potato Bread

We love everything pumpkin spice and while I have already made pumpkin spice and butternut squash bread, I have never baked a cake with sweet potatoes before!

My son was helping me bake; we doubled the recipe to make two loafs. It turned out to be super delicious, with all the lovely fall flavors, and tastes best a few days later.

Maple Sweet Potato Bread

  • 1/4 cup unsweetened almond or cashew milk
  • 1/4 cup butter, melted
  • 2 eggs, room temperature
  • 1/2 cup maple syrup
  • 1/2 cup organic cane sugar
  • 1 cup sweet potatoes, cooked and pureed
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cups spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda

-Line a loaf pan with parchment paper, or grease and flour. Preheat oven to 350 F (convection setting).

-Whisk together the butter, sugar, maple syrup and vanilla, add the eggs and the milk. Then add the sweet potato puree, mix well.

– Mix together the flour, baking powder, soda, salt, pumpkin spice and cinnamon. Stir into the wet ingredients until well combined.

-Fill into prepared loaf pan and bake in preheated oven for about 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely.

Happy baking!

Ursula

3 thoughts on “Maple Sweet Potato Bread

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