Sweet Potato Nut Bread
A moist and flavorful sweet potato nut bread combining the warmth of cinnamon and nutmeg with the richness of butter, shortening, and chopped walnuts. Perfect for breakfast, brunch, or teatime, this bread offers a delightful blend of sweet and nutty flavors suitable for family gatherings or cozy weekends.
Ingredients
- 1/2 cup soft butter or margarine
- 1/2 cup shortening ⓘ
- 2 2/3 cups sugar ⓘ
- 4 eggs ⓘ
- 2 cups cold mashed sweet potatoes ⓘ
- 3 1/2 cups sifted all-purpose flour ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 1/2 teaspoons nutmeg ⓘ
- 2 teaspoons baking soda
- 1 cup chopped walnuts ⓘ
- 2/3 cup cold strong black coffee ⓘ
Instructions
- Cream together the butter, shortening, and sugar.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the mashed sweet potatoes.
- Sift together the all-purpose flour, salt, cinnamon, nutmeg, and baking soda; add chopped walnuts.
- Gradually stir the dry ingredients into the creamed mixture, alternating with the cold black coffee.
- Pour the batter into two greased 9 x 5 x 3-inch loaf pans and eight greased muffin cups.
- Bake in a moderate oven (375°F) for 1 hour for the loaves and 25 minutes for the muffins, or until tests done in the center.
- Cool for 10 minutes; remove from pans and cool completely.
Tips & Substitutions
For an extra moist bread, ensure your sweet potatoes are well-mashed and smooth. If you don't have walnuts, chopped pecans or almonds can be great substitutes. To enhance flavor, consider adding a splash of vanilla extract or using brown sugar instead of white sugar. Remember to rotate your loaf pans halfway through baking for even cooking.
Serving Suggestions
Serve slices of sweet potato nut bread with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of coffee or tea. For a more indulgent treat, try it alongside some Excellent Oatmeal Raisin Cookies for a sweet dessert platter. It’s also great for brunch gatherings.
Storage & Reheating
Allow the bread and muffins to cool completely before storing. Wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be stored at room temperature for up to three days or in the refrigerator for up to a week. To reheat, warm slices in the toaster or microwave briefly.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Nut Bread contains roughly 1481 calories, with 9g protein, 94g carbohydrates, and 121g fat. It is an excellent source of calcium (23% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1230mg per serving (53% 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 canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes, but make sure to drain and mash them thoroughly. This will help maintain the right consistency in your batter. Canned sweet potatoes can save time, but fresh ones often provide a richer flavor.
How can I make this recipe gluten-free?
To make this sweet potato nut bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum or another binding agent to help the bread rise and maintain its structure. Test for doneness as baking times may vary slightly.
Can I freeze the bread and muffins?
Absolutely! To freeze, wrap the cooled bread and muffins tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. Thaw them in the refrigerator overnight before enjoying, or reheat directly from frozen in an oven.
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).