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Maple-Cinnamon Sweet Potato Bread

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Turn the oven on to 350°F. Spray a 9-by-5-inch loaf pan with cooking spray very lightly. Make holes all over the sweet potato with a fork and transfer to a medium microwave-safe dish.

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For 8 to 10 minutes, on High, with a single rotation, microwave the potato until the skin starts to wrinkle and a fork or paring knife can easily pierce it through all the way to the core.

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Allow it stand at room temperature for approximately ten minutes, or until manageable.

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Meanwhile, in a medium basin, thoroughly mix together all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda, allspice, nutmeg, and salt.

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Cut the sweet potato open lengthwise when it has partially cooled. Remove the meat with a spoon and place it in a large mixing bowl; throw away the skin. 

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Mash with a fork for about 45 seconds, or until there are no big clumps remaining (you should have around 1 cup). Whisk in the eggs, milk, oil, vanilla, and maple syrup until smooth. 

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Pour the batter into the loaf pan that has been ready. Bake for 40 to 45 minutes, or until golden brown and a wooden pick inserted in the center comes out clean.

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Let cool for half an hour in the pan on a wire rack. After removing from the pan, let it cool fully on the rack for thirty to sixty minutes.

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