One Pan Sweet Potato Bread
A moist and flavorful sweet potato bread featuring warm cinnamon and raisins, perfect for breakfast or snack, suitable for family gatherings or cozy mornings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 9 x 5 x 3-inch loaf pan.
- In a bowl, stir together canned sweet potatoes, eggs, vegetable oil, sugar, cinnamon, and vanilla with a fork until moistened.
- Vigorously beat the mixture for 1 minute.
- Stir in raisins.
- Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted in the center comes out clean, about 45 to 55 minutes.
- Cool for 5 minutes before removing from the pan.
Tips & Substitutions
For optimal texture, ensure your canned sweet potatoes are well-drained before use. You can substitute the vegetable oil with melted coconut oil for a richer flavor. If you don't have raisins on hand, try using chopped dates or dried cranberries as alternatives. To enhance the cinnamon flavor, consider adding a pinch of nutmeg or cloves. This recipe is a great way to use leftover sweet potatoes from your Thanksgiving feast.
Serving Suggestions
Serve slices of sweet potato bread warm or at room temperature, ideally with a spread of cream cheese or butter. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a delightful twist, enjoy it alongside a scoop of vanilla ice cream for dessert or serve it with a side of Dilled Potato Salad With Peas for a light meal.
Storage & Reheating
Store any leftover sweet potato bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the bread and warm in a toaster or microwave until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of One Pan Sweet Potato Bread contains roughly 553 calories, with 7g protein, 94g carbohydrates, and 15g fat. It is a good source of calcium (19% of the Daily Value), protein (15% of the Daily Value), and iron (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes! Simply boil or bake them until tender, then mash and measure out 1 cup for the recipe. This will give you a fresher flavor, but ensure they are well-mashed and smooth to maintain the bread's texture.
How do I know when the bread is done baking?
Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, the bread is done. If batter clings to the toothpick, continue baking and check every 5 minutes until it's fully cooked.
Can I make this recipe gluten-free?
Absolutely! Substitute the Bisquick mix with a gluten-free all-purpose flour blend. Ensure that the blend contains a binding agent like xanthan gum to help maintain the bread's structure. This way, you can enjoy delicious gluten-free sweet potato bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).