This sweet potato Raisin bread recipe is moist and delicious with the perfect taste of those classic fall spices.
Match potato corn soup with Bacon, Roasted mushrooms, and chicken ramen noodles !
How do you make Sweet Potato Bread?
Let’s start by talking about the sweet potatoes. Did you know that you can bake up sweet potatoes and mash them up to store in the freezer just like you would pumpkin puree?
Bring a large pot of water to boil and toss in cubed sweet potato. Cook until very tender when pierced with a fork, about 10 minutes. Place in a strainer and cool.
Toss the wet ingredients (cooked sweet potatoes, honey, almond butter, milk, and egg) in a blender and blend until smooth. One by one, add the dry ingredients, blending for a few seconds each time until well incorporated. Stir in raisins.
Pour batter into the loaf pan and bake 45–50 minutes, or until a toothpick comes out mostly clean. Remove from oven and cool completely before slicing.
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Sweet Potato Raisin Bread
- oven
Equipment
- oven
Ingredients
- 1 cup Cubed Sweet Potato
- 1/2 cups Honey
- 1/3 cups Almond Butter
- 1/2 cups Milk
- 1 whole Egg
- 11/2 cup Whole Wheat Flour
- 1/2 teaspoons Baking Soda
- 3/4 teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 11/2 teaspoon Cinnamon
- 1/2 cups Raisins
Instructions
- Bring a large pot of water to boil and toss in cubed sweet potato. Cook until very tender when pierced with a fork, about 10 minutes. Place in a strainer and cool.
- Preheat oven to 350ºF and grease a large loaf pan with oil or butter.
- Toss the wet ingredients (cooked sweet potatoes, honey, almond butter, milk, and egg) in a blender and blend until smooth. One by one, add the dry ingredients, blending for a few seconds each time until well incorporated. Stir in raisins.
- Pour batter into the loaf pan and bake 45–50 minutes, or until a toothpick comes out mostly clean. Remove from oven and cool completely before slicing.
- Slice and serve immediately, and store leftovers in an airtight container for up to 2 weeks. Enjoy!
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