Sweet Potato Maple Bread
Looking for the perfect way to spread some joy this year? Make this moist Sweet Potato Maple Bread full of your favorite seasonal spices, sweet poato, and topped with a smooth Cinnamon glaze topping with a crunchy layer of Heath Bar bits.
Ingredients
- 15 ounces canned sweet potatoes drained
- 1 1/4 cups granulated sugar
- 1/3 cup water
- 1/3 cup vegetable oil
- 2 Tbsp Maple syrup
- 1 Tbsp Bourbon
- 2 large eggs room temp
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp baking powder
- 1/2 tsp allspice
- 1 tsp cinnamon
- ½ cup pecans
Cinnamon glaze topping:
- 1 C powdered suga
- 2-4 tbsp whole milk
- 2 tbsp ground cinnamon
- ½ cup Heath Bar baking bits
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9x5 loaf pan with nonstick baking spray. Set aside.
- In a large mixing bowl, mash sweet potatoes.
- Add sugar, water, oil, maple syrup, Bourbon, and eggs to the sweet potatoes. Mix to combine.
- In a medium bowl, add the flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder.
- Whisk to combine.
- Add the dry ingredients to the wet ingredients. Mix well to combine.
- Add the pecans and mix to combine.
- Pour evenly into the prepared pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 15 minutes in the pan.
Prepare the Cinnamon glaze:
- Using a medium bowl, whisk together the powdered sugar, milk, and ground cinnamon until combined
- Turn the loaf out onto a wire rack to cool completely
- Pour the glaze on top of the bread
- Sprinkle Heath Bar baking bits all over the loaf.
- Enjoy!