Sweet Potato Bread


  • Unsalted butter (for pan)
  • 1⅓ cups plus 1 Tbsp. (185 g) all-purpose flour
  • 2 tsp. ground cinnamon
  • ½ to 1 tsp. baking powder and baking soda
  • 1 tsp. ground nutmeg
  • 1/2 tsp all spice, ginger, pumpkin pie spice or other spices you enjoy
  • ¼ tsp. ground cloves
  • 1 cup (255 g) puréed sweet potatoes, pumpkin, squash, carrot
  • ¾ cup (180ml) neutral oil
  • 1 tsp. kosher salt
  • ½ to ¾ cups (100 g) sugar
  • 3 large eggs, flax equivalent, or silken tofu
  • 1 tsp. vanilla, almond or an extract you love


  • Preheat oven to 325°. Lightly butter sides and bottom of a 9×5″ loaf pan or line pan with parchment paper.
  • Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves and other desired spices in a medium bowl to combine.
  • Beat sweet potato purée, oil, salt, and sugar in a large bowl until well combined. Add eggs, one at a time, beating well after each addition before adding the next. Add desired extract (bourbon works too). Beat in dry ingredients until smooth. Pour into prepared pan.
  • Bake until a paring knife inserted into the center comes out clean, 90–100 minutes. Let cool in pan on a wire rack 20 minutes. Run a sharp knife around short sides of pan, lift out cake using parchment overhang, and let cool completely. Serve at room temperature.