Save A delightfully moist and tender quick bread combining the subtle sweetness of sweet potatoes and the nostalgic fizz of cream soda, finished with a golden biscuit crust. Perfect for breakfast or as a unique dessert.
I first made this sweet potato loaf on a chilly weekend morning, inspired by my childhood love for fizzy cream soda and warm biscuits. It quickly became a comfort bake I look forward to sharing with friends over coffee.
Ingredients
- Mashed cooked sweet potato: 1 cup (about 1 medium sweet potato)
- Unsalted butter: 1/2 cup, melted and cooled
- Eggs: 2 large
- Cream soda: 1 cup, at room temperature
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1/2 cup
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Biscuit topping all-purpose flour: 3/4 cup
- Biscuit topping granulated sugar: 2 tablespoons
- Biscuit topping baking powder: 1 teaspoon
- Biscuit topping salt: 1/4 teaspoon
- Biscuit topping cold unsalted butter: 1/4 cup, diced
- Biscuit topping cream soda: 1/3 cup
Instructions
- Prepare oven and pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix wet ingredients:
- In a large bowl, whisk together mashed sweet potato, melted butter, eggs, cream soda, and vanilla extract until smooth.
- Combine dry ingredients:
- In a separate bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
- Blend wet and dry mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour and smooth batter:
- Pour the batter into the prepared loaf pan and smooth the top.
- Make biscuit topping:
- For the biscuit topping, combine flour, sugar, baking powder, and salt in a small bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in cream soda to form a thick batter.
- Top and swirl:
- Drop spoonfuls of the biscuit topping over the loaf batter and lightly swirl with a fork for a marbled effect.
- Bake:
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool and serve:
- Cool in the pan for 10 minutes, then lift out onto a wire rack to cool completely before slicing.
Save Sharing a slice of this loaf after dinner always brings my family together, especially when someone volunteers to whip up a quick glaze or share old soda stories.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, pastry cutter or fork, measuring cups and spoons, parchment paper (optional), wire rack
Nutritional Information
Calories per serving: 320, Total Fat: 12 g, Carbohydrates: 49 g, Protein: 5 g
Flavor Variations
Add 1/2 cup chopped pecans or walnuts to the batter, or swap cream soda for another mild, vanilla-flavored soda to change the profile.
Save This bread is best enjoyed warm and fresh, but leftovers make a delightful treat when reheated or toasted the next day.
Recipe FAQ
- → Can I substitute cream soda with another beverage?
Yes, any light, vanilla-flavored soda works well—try ginger ale or lemon-lime for a different twist.
- → How do I know the loaf is baked through?
Insert a toothpick into the loaf's center. If it emerges clean, the bread is ready. The biscuit topping should be golden.
- → Can I add nuts to the batter?
Certainly—fold in 1/2 cup chopped pecans or walnuts for extra texture and flavor.
- → What’s the best way to serve this loaf?
Serve slices warm with a pat of butter or drizzle with cream cheese glaze for added richness.
- → Is this loaf suitable for vegetarians?
Yes, this bread contains no meat or gelatin, making it suitable for vegetarians.