Sweet Potato Bread + Maple Butter Glaze

5 from 5 votes

Sweet Potato Bread + Maple Butter Glaze

This Sweet Potato Bread + Maple Butter Glaze is everything that your heart desires! Naturally sweet, this bread is super moist, tender, and loaded with sweet potato flavor and comes topped with a lightly sweet maple butter glaze and pumpkin seeds for a slight crunch.

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert

Keyword: cake, dairy-free, dessert, healthy, holiday, maple, pumpkin seeds, recipe, sweet, sweet potatoes

Servings: Loaf Cake

Calories: 4228kcal

Author: Shanika

Ingredients

Sweet Potato Bread:

2 large sweet potatoes, baked + mashed
½ cup coconut oil
¼ cup Almond milk (Or your fave dairy-free milk)
1 teaspoon vanilla extract
2 large eggs, room temp.
1 cup organic pure cane sugar (Can also use coconut sugar!)
½ cup organic brown sugar
1 cup organic all-purpose flour (I used Bob's Red Mill)
¾ cup bread flour (I used Bob's Red Mill)
2 tsps baking soda
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon sea salt

Maple Butter Glaze:

7 Tbsps organic pure maple syrup
3 Tbsps unsalted butter
⅛ teaspoon sea salt
½ teaspoon vanilla extract
¾ cup powdered sugar
Pumpkin seeds, optional

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.
In the bowl of an electric stand mixer, add the mashed sweet potatoes, coconut oil, almond milk, vanilla extract, organic pure cane sugar, and brown sugar, mixing on low-speed, until well combined. Add eggs (one at a time) until fully combined as well.
In a separate bowl, whisk together all-purpose flour, bread flour, baking soda, cinnamon, nutmeg, ginger, and sea salt.
Add dry ingredients into sweet potato mixture, continuing to mix on low-speed until well incorporated.
Pour cake mixture into prepare loaf pan, evenly spreading it.
Bake for 45 minutes, until center comes out slightly clean. NOTE: You can test this by inserting toothpick or butter knife slightly into the center.
After first interval, cover the cake with foil and continue baking for another 15-20 minutes.
Re-test to see if cake is fully cooked in the center.
Once cooked, remove from oven and cool for 15 minutes or so.
Gently remove from loaf pan and continue to cool for another 20-25 minutes before slicing.

Maple Butter Glaze:

Combine maple syrup, butter, and sea salt into a medium saucepan on medium-high heat and bring to a slight boil. Whisk until butter is fully melted, then reduce heat to bring everything to a simmer. Once fully incorporated, remove everything from the heat and add maple mixture to a medium bowl. Add powdered sugar and vanilla extract and whisk everything together until smooth. Let cool for a few minutes (about 3-4 minutes).
To serve, drizzle Maple Butter Glaze atop cake and sprinkle with pumpkin seeds (optional).
Slice and Bon Appetite!

Notes

For Storage: Best if tightly wrapped in foil paper or a tightly sealed container in the refrigerator for 5-7 days, re-heating during serving.

Nutrition