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Ginger-Spiced Purple Sweet Potato Bread

A wholesome and wonderful bread recipe with a vibrant purple hue and warm ginger spice. It's easy to make, perfect for gifting, and a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 1 hour

Equipment

  • Loaf pan 9x5 inch
  • Mixing bowl large
  • Mixing bowl separate
  • Whisk
  • Wooden skewer or toothpick
  • Wire rack

Ingredients
  

Dry Ingredients

  • 1.75 cups all-purpose flour The foundation of our delicious bread.
  • 1 teaspoon baking powder To give our loaf a lovely lift.
  • 0.5 teaspoon baking soda Works with the sweet potato for a tender crumb.
  • 0.5 teaspoon salt Just a pinch to enhance all those wonderful flavors.
  • 1 teaspoon ground ginger For that warm, zesty kick we all love.
  • 0.5 teaspoon ground cinnamon The classic spice that makes everything feel like home.
  • 0.25 teaspoon ground cardamom A little bit of magic for an unexpected, delightful aroma.

Wet Ingredients

  • 1.5 cups mashed purple sweet potatoes Make sure they're cooked until super soft and mashed.
  • 0.5 cup packed brown sugar Adds a lovely caramel sweetness.
  • 2 large eggs Our binder, making everything come together beautifully.
  • 0.5 cup full-fat coconut milk For richness and a wonderfully moist texture.
  • 0.25 cup unsalted butter, melted or coconut oil. Use what you have on hand; both work beautifully.
  • 1 teaspoon vanilla extract The sweet essence that rounds out all the flavors.

Optional Additions

  • 0.5 cup chopped nuts, shredded coconut, or white chocolate chips For a little extra texture and fun!

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and cardamom.
    1.75 cups all-purpose flour
  • In a separate bowl, combine mashed purple sweet potatoes, brown sugar, eggs, coconut milk, melted butter (or coconut oil), and vanilla extract. Mix until smooth.
    1.75 cups all-purpose flour
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
    1.75 cups all-purpose flour
  • Gently fold in any optional additions like nuts, shredded coconut, or white chocolate chips.
    1.75 cups all-purpose flour
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.

Notes

Store at room temperature, tightly wrapped, for up to 3-4 days. Freezes beautifully for up to 3 months.