The other weekend I went to my friend’s beach house in South Carolina. It was the first time my dog had ever seen the ocean and it was so much fun to watch him chase the waves (and vice versa) and splash along with him. Well, all that wet, sandy dog fun can work up an appetite and we ended up at a little place called the Seabiscuit. It was an adorable little restaurant in a renovated house just off the beach.  Hands down, the best thing I ate there was the sweet potato bread. Apparently they have a quickbread of the day and that just happened to be the special the day I walked in. This, of course, inspired me to make my own sweet potato bread. It turned out moist, spicy and not too sweet. Et voila, here it is!

 

Sweet Potato Bread (1 of 8)

3 C Flour
1 tsp Salt
2 tsp Baking Soda
1 tsp Baking Power
2 tsp Ginger, ground
2 tsp Cloves, ground
1 Tbsp Cinnamon
1 tsp Allspice
1 tsp Cardamom
1 tsp Nutmeg, freshly grated, if possible
2 C Sugar
3/4 C Buttermilk
3/4 C Olive Oil
2 C Sweet Potato Puree
2 tsp Vanilla
3 Eggs, large

 

Preheat your oven to 325º F and prep 2 loaf pans. I used a product called “Bake Easy,” which actually worked very well. Minimal sticking.

 

 

Sweet Potato Bread (2 of 8)

 

Combine all the dry ingredients (flour, spices, baking soda, baking powder & salt) in a bowl and whisk so all the ingredients are evenly distributed.

 

Sweet Potato Bread (3 of 8)

 

 

Whisk the remaining ingredients (oil, buttermilk, eggs, sugar, vanilla & sweet potato) in a separate bowl. This can also be done with an electric mixer. Add the dry ingredients to the wet and stir until it all just comes together.

 

Sweet Potato Bread (4 of 8)

 

Distribute the batter evenly between the two prepared loaf pans and stick them in the oven. Bake for approximately 1 hour and 15 minutes.

 

Sweet Potato Bread (6 of 8)

 

 

When the loaves are finished cooking, take them out of oven and let them rest on a wire rack for a few moments. Then gently shake each loaf to loosen up the sides and turn out onto the rack to finish cooling.

Once the quickbread is cool enough that it won’t burn fingers and tongues, go ahead and cut yourself a slice. Mmmmmm.

 Sweet Potato Bread (7 of 8)

 

Sweet Potato Bread
 
Ingredients
  • 3 C Flour
  • 1 tsp Salt
  • 2 tsp Baking Soda
  • 1 tsp Baking Power
  • 2 tsp Ginger, ground
  • 2 tsp Cloves, ground
  • 1 Tbsp Cinnamon
  • 1 tsp Allspice
  • 1 tsp Cardamom
  • 1 tsp Nutmeg, freshly grated, if possible
  • 2 C Sugar
  • 3/4 C Buttermilk
  • 3/4 C Olive Oil
  • 2 C Sweet Potato Puree
  • 2 tsp Vanilla
  • 3 Eggs, large
Instructions
  1. Preheat your oven to 325º F and prep 2 loaf pans.
  2. Combine all the dry ingredients (flour, spices, baking soda, baking powder & salt) in a bowl and whisk so all the ingredients are evenly distributed.
  3. Whisk the remaining ingredients (oil, buttermilk, eggs, sugar, vanilla & sweet potato) in a separate bowl. This can also be done with an electric mixer. Add the dry ingredients to the wet and stir until it all just comes together.
  4. Distribute the batter evenly between the two prepared loaf pans and stick them in the oven.
  5. Bake for approximately 1 hour and 15 minutes.
  6. When the loaves are finished cooking, take them out of oven and let them rest on a wire rack for a few moments. Then gently shake each loaf to loosen up the sides and turn out onto the rack to finish cooling.
  7. Once the quickbread is cool enough that it won’t burn fingers and tongues, go ahead and cut yourself a slice. Mmmmmm.
Notes

When prepping the loaf pans, I used a product called “Bake Easy,” which actually worked very well. Minimal sticking. It’s available online and probably at Michael’s as well. I’m not sure about run of the mill grocery stores.