This Sweet potato bread with browned butter cream cheese frosting bakes soft and moist, and it’s so simple that anyone can make it. It’s exactly the kind of bread you want to have on hand for a cozy breakfast or after-dinner dessert, and it’s great to take with you anywhere because basically everyone likes it. The browned butter cream cheese frosting gives it that little bit extra, making it taste special without being overly sweet.
Browned butter cream cheese frosting
Prevent your screen from going dark
Preheat oven: Preheat the oven 350 °F and line the bottom of a 9×5-inch loaf pan with parchment paper, then spray the parchment and sides of the pan with cooking spray.
Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon cinnamon, ¼ teaspoon ground nutmegAnd ½ teaspoon salt. Set aside.
Mix wet ingredients: Beat in a large bowl 1 ½ cups granulated sugar, ½ cup canola oil or vegetable oil, 2 large eggs, 1 cup cooked and mashed sweet potatoes, ⅓ cup whole milkAnd 2 teaspoons vanilla extract with a hand mixer until smooth. (Make sure the sweet potatoes are completely cool; warm potatoes can cook the eggs and affect the bread texture.)
Combine: Add dry ingredients to the wet mixture. Mix gently by hand until no dry streaks remain. Do not overmix.
Baking: Pour the batter into the prepared pan and bake for 40-45 minutes. Check the bread now: if it is browning too quickly but the center is not yet cooked, cover it loosely with foil. Continue baking until a toothpick inserted into the center comes out clean, about 55-60 minutes total.
Cool: Let the bread rest in the pan for 10 minutes, then run a knife around the edges and carefully transfer to a wire rack to cool completely.
Brown butter: Add 1 stick unsalted butter (cut into pieces) in a frying pan over medium heat. Melt and cook, watching carefully. Butter will foam and then become amber in color and fragrant. Remove from heat immediately when amber in color to avoid burning and transfer to a heatproof bowl. Let the browned butter cool and solidify at room temperature.
Mix glaze: Mix the cooled, browned butter in a bowl 2 ounces of cream cheese, 1 ½ cups of powdered sugarAnd ¼ teaspoon vanilla extract. Beat with a hand mixer for 2-3 minutes until fluffy and smooth. (If the icing is too soft, let it cool slightly; if it is too stiff, warm it gently so it spreads more easily.)
Frost bread: Once the bread has cooled completely, freeze it generously and gently drizzle some frosting down the sides. Slice and serve.
Frosting timing: Wait until the bread has cooled completely before glazing it. Glazing a warm loaf can cause it to melt and slide off, instead of staying nicely on top.
Storage: Store completely cooled leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the unfrozen slices for up to 3 months and freeze after thawing.
Portion: 1slice (~4.5 ounces), Calories: 416kcal (21%), Carbohydrates: 57G (19%), Egg white: 4G (8%), Fat: 20G (31%), Saturated fat: 7G (44%), Polyunsaturated fat: 3G, Monounsaturated fat: 9G, Trans fat: 0.3G, Cholesterol: 57mg (19%), Sodium: 225mg (10%), Potassium: 90mg (3%), Fiber: 1G (4%), Sugar: 41G (46%), Vitamin A: 1928IU (39%), Vitamin C: 0.3mg, Calcium: 28mg (3%), Iron: 1mg (6%)
#holiday #baking #sweet #potato #bread