Honey-Spiced Sweet Potato Pumpkin Bread Recipe
Honey Sweet Potato or Pumpkin Bread Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yield: 2 loaves
This wonderfully moist and flavorful quick bread is a delight for any occasion. Perfectly spiced and balanced with a touch of natural sweetness from honey, this bread is a comforting treat whether made with sweet potatoes or pumpkin. Ideal for brunch, a family gathering, or as a kid-friendly snack, it’s the perfect recipe to bake your way into anyone’s heart.
Ingredients
Below is the complete list of ingredients required to make this delicious quick bread:
| Ingredient | Quantity |
|---|---|
| Honey | 1 cup |
| Sweet potato puree or pumpkin puree | 1/2 cup each |
| All-purpose flour | 1 1/2 cups |
| Granulated sugar | 2 cups |
| Baking soda | 1/2 teaspoon |
| Salt | 1 1/2 teaspoons |
| Ground cinnamon | 1/4 teaspoon |
| Ground nutmeg | 3/4 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Buttermilk | 1/4 cup |
| Vanilla extract | 1/3 cup |
| Chopped walnuts | 2 tablespoons |
| Chopped pecans | 1 cup |
| Golden raisins | 3/4 cup |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 1845.5 kcal |
| Fat Content | 61.2 g |
| Saturated Fat Content | 9.2 g |
| Cholesterol Content | 187.6 mg |
| Sodium Content | 1417.8 mg |
| Carbohydrate Content | 311.6 g |
| Fiber Content | 7.4 g |
| Sugar Content | 198.6 g |
| Protein Content | 22.8 g |
Instructions
Follow these steps carefully for the best results:
| Step | Instruction |
|---|---|
| 1 | Preheat your oven to 375°F (190°C). Prepare two 9×5-inch loaf pans by buttering and flouring them thoroughly. |
| 2 | In a large mixing bowl, whisk together the oil, honey, eggs, and sweet potato or pumpkin puree until the mixture is creamy and smooth. Tip: Grease your measuring cup for the honey to make pouring easier. |
| 3 | In a separate small bowl, mix the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined. |
| 4 | In a measuring cup, combine the buttermilk and vanilla extract, stirring gently to blend. |
| 5 | Gradually fold the dry ingredients into the sweet potato mixture, alternating with the buttermilk mixture. Be sure to mix just until everything is combined. Do not overmix. |
| 6 | If you’re using nuts or raisins, toss them with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. |
| 7 | Divide the batter evenly between the prepared loaf pans. Bake for about 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. |
| 8 | If the bread begins to brown too quickly, loosely tent the pans with aluminum foil after 30 minutes of baking and continue cooking until done. |
| 9 | Once done, let the loaves cool in the pans for about 10 minutes. Carefully remove from pans and transfer to a wire rack to cool completely. |
| 10 | For best results, slice and serve the bread the day after baking, as it develops its flavors and texture beautifully overnight. |
Notes and Tips
- Sweet Potato or Pumpkin Choice: This recipe works equally well with either sweet potato or pumpkin puree, so feel free to use whichever is more convenient or suits your taste.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: These loaves freeze beautifully. Wrap tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Defrost at room temperature before serving.
Serve and Enjoy
Pair slices of this bread with your favorite cup of tea, coffee, or even a dollop of whipped cream for a decadent treat. Its moist texture and subtle spices make it a winner for brunch, dessert, or even as a comforting breakfast option.
