I'm always looking for baked goods to complement my chai, a blend of black tea, warm spices and milk. A new favorite from my kitchen is a quick bread tasting of sweet potato pie without the crust.
I adapted the "Sweet Potato Muffins" recipe from Low-Fat Soul by Jonell Nash to create a Sweet Potato Quick Bread. My adaptation features roasted sweet potato, an ancient grain and fresh grated ginger among other small tweaks.
Food so yummy shouldn't be so good for you. This vitamin A-rich bread packs dietary fiber and potassium into a moist satisfying loaf. The vitamin A from the sweet potato contributes to healthy vision and cell differentiation. Quinoa provides moisture and ups the protein.
Try the quick bread recipe for yourself. Change up the flour mix or add dried fruit; I've baked this bread with raisins and used half whole wheat flour.
Sweet Potato Quick Bread
Makes 1 8-inch loaf
1 cup Unbleached all-purpose flour
1/2 cup Quinoa flour
1/2 cup Granulated sugar
1/2 cup Brown sugar, packed
1 tsp Baking powder
1/4 tsp Baking soda
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 Tbsp Fresh ginger, grated
1/4 tsp Salt
2/3 cup milk or non-dairy milk (I use soy.)
1 cup roasted, mashed sweet potato (1 large sweet potato)
2 Tbsp vegetable oil (I use grapeseed oil.)
Roast Sweet Potato
Preheat oven to 375 degrees F.
Wash a large sweet potato, then prick it all over with a fork.
Place the sweet potato on a baking sheet and bake for 40 to 45 minutes or until the sweet potato flesh is soft and caramelized.
Remove the roasted sweet potato from the oven and let it cool a bit so it's easier to handle.
Prepare Quick Bread Mixture
Remove the skin from the sweet potato and mash the flesh in a small mixing bowl.
Mix fresh ginger, milk, egg and vegetable oil into mashed sweet potato. Set aside.
In a large mixing bowl, whisk together all-purpose flour, quinoa flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
Add wet ingredients to dry mixture and mix together thoroughly.
Bake Quick Bread
Grease an 8 1/2" x 4 1/2" x 2 1/2" non-stick loaf pan. (I use a coconut oil spray.)
Pour the sweet potato mixture into the loaf pan.
Give the loaf pan a few taps to remove any air bubbles.
Place the loaf pan in the oven and bake for 1 hour at 375 degrees F.
Baking Time: This is a very moist bread. When testing for doneness, your wooden skewer will not come out super clean as with other quick breads. You also may need to adjust the baking time up 5 minutes or more, depending on how your oven bakes.
When done, remove the quick bread from the oven and let it cool inside the loaf pan for 10 to 15 minutes, then turn out the loaf. Because this quick bread is so moist, let it cool a bit longer before slicing it.