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Honey-Spiced Sweet Potato Pumpkin Bread Recipe

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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, itโ€™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 375ยฐF (190ยฐC). 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 youโ€™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.

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