Sweet Potato Apple Quick Bread
Apples are good all by themselves, but they’re also ideal for baking. They work well with other ingredients, add a unique texture and flavor to recipes, and maintain their shape during the cooking process. They’re also rich in antioxidants like quercetin, and high in fiber, which is just an added bonus. In this quick bread recipe, apples add a touch of sweetness that pairs perfectly with cinnamon and sweet potatoes.
Mashed sweet potatoes are a little denser than pumpkin purée and have a slightly richer flavor. They also make this bread very moist. Once the potatoes are cooked and mashed, it just takes a few minutes to prepare the batter. Served warm, at room temperature, or cold from the refrigerator the next day, it makes a delicious treat with a little butter.
Why Does Your Quick Bread Have a Crack on Top?
Don’t worry if your quick bread has a crack on top: that’s normal. This happens because the batter is typically dense, and the outside of the loaf will bake faster. As the moist inside expands, it cracks the top of the loaf.
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Sweet Potato Apple Quick Bread
Ingredients
- 1 1/2 cups all-purpose flour (spoon and sweep method of measuring)
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup mashed sweet potato (preferably red-skinned or dark orange)
- 1/2 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup peeled, cored, and finely diced apple (about 1/4-inch dice)
Directions
Cut the unpeeled sweet potatoes into about 2-inch slices. Place in a pan and cover with water. Bring to a boil, reduce heat to medium-low, and cover with the lid slightly ajar. Cook until a knife pierces the potatoes easily, about 25 to 35 minutes, depending on the size of the potato slices. Remove to a plate to cool. Peel the potatoes, place in a bowl, and mash. Measure out 3/4 cup and set aside until ready to use.Preheat the oven to 350 degrees. Grease the bottom and 1/2-inch up the sides of an 8.5-x-4.5-inch (light metal) loaf pan.
Combine the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl. Set aside.
In another bowl, add the mashed sweet potatoes, sugar, oil, eggs, and vanilla. Beat by hand or with a hand-held, electric mixer for 2 minutes until light and fluffy.
Add the flour mixture to the sweet potatoes and stir with a spoon to combine. Fold in the apples until evenly coated and scrape the batter into the prepared pan. The batter will be thick.
Bake 50 to 60 minutes, or until a knife inserted in the center comes out clean. Remove the pan to a wire rack and let cool 10 minutes. Run a knife around the edge of the pan to loosen the sides. Turn the bread out onto the wire rack to continue cooling.
