This Sweet Potato Bread is a delicious southern fall recipe that's perfect to indulge in.
As a kid, I couldn't stand sweet potatoes. Like...ick. But my southern mom fixed them all the time...and eventually my ick towards them turned to a maybe. It wasn't the traditional sweet potato casserole that I posted about last year that won be over, either. Of course it was pie. Of course.
As an adult, I love sweet potatoes. They're on my weird diet plan and I have gotten to where I'm totally okay with a plain sweet potato...I really love them and they're easy to prepare.
What I don't love is preparing them for baking (the peeling...it's like torture, y'all). But, these Martha White® Sweet Potato Muffin Mixes from Kroger have eliminated all of the work. And they're absolutely delicious. While the muffins themselves are yummy, I love being able to take a prepackaged baking mix and take it totally over the top with a delicious glaze and a few add-ins. Check out this easy recipe below.
So, I actually made these with a purpose (not that making these for you isn't purpose enough...but you know what mean, wink!). We had a huge bake sale for something I'm involved in that I needed a truckload of "homemade" goodies for. Notice the bunny quotes, y'all. When I saw that word in the flier, I thought...gosh, this is not a great time of year for me...what have I gotten myself into? It happened to coincide with the timing of this post. I realized I could make several of these loaves with minimal effort..thanks to the Martha White® Sweet Potato Muffin Mix packages that I grabbed at Kroger. Did you happen to catch my Kroger post on Wednesday? It was a fun day of shopping (and baking) with my dad. Click here for that fun.
And click here to find the Kroger in your area, so you're ready to go with Martha White® Baking Mixes this holiday season. I bought a bunch to keep on hand.
This bakes up into a really nice, dense bread (no holes!). I added the walnuts to make the texture even more delicious.
Kroger had an amazing selection of Martha White® Baking Mixes...I toyed with the Apple Cider one, but ultimately the sweet potato mix won me over. I had never seen a sweet potato mix!
You could skip the glaze...but, seriously, why on earth would you want to? I mean...you guys. I kind of want to bathe in the stuff. My kids came home from school as I was in the middle of the glazing process. They had a field day with all of the leftovers in the pan. They were dipping bananas in it...and probably double dipping, but we won't go there.
I really love the texture the glaze adds to the bread. While the muffin mix could be perfect with a meal as a bread item, adding the glaze takes it straight into the dessert/snack/breakfast category. And I love a good glazed bread in the fall for breakfast.
Sweet Potato Bread with Brown Sugar Glaze
- 2 (7.6 ounce) packages Martha White® Sweet Potato Muffin Mix
- 2/3 cup whole milk
- 1/4 cup canola oil
- 2 teaspoons baking powder
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts (optional)
Glaze (inspired by a glaze recipe from Dana Treat):
- 1/4 cup unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons whole milk
- pinch of salt
- 1/2 teaspoon of vanilla
- 1/2 cup sifted powdered sugar
Preheat oven to 350º. Spray a 9x5 loaf pan with nonstick baking spray (the type that has flour in it works best). Combine all loaf ingredients (except walnuts) in a large bowl and mix with a mixer until completely combined. Fold in walnuts. Pour batter into loaf pan and bake for 40-45 minutes, until toothpick inserted comes out clean. Cool in pan for 10 minutes and then cool on wire rack for an hour.
Prepare glaze by melting butter in a heavy saucepan over medium heat. Add brown sugar and allow mixture to come to a boil, stirring constantly for two minutes. While boiling, add milk and continue to stir until completely combined. Remove from heat and stir in salt and vanilla. Allow to cool for 15 minutes.
Whisk in sifted powdered sugar until thoroughly mixed in. If you want to add more (for a thicker glaze), you can.
Drizzle over bread with a spoon, in a back and forth motion. Allow glaze to set before cutting loaf.
Are you a fan of sweet potato treats? What's your favorite southern recipe?