Apricot Sweet Potato Bread

Taylor, Taylor Takes a Taste

Apricot Sweet Potato Bread is an ideal after school snack. The sweet flavors of apricot and honey combine with the earthy goodness of white whole wheat and sweet potato to make a satisfying snack that will not wreck your appetite for dinner.

The loaf can be made the night before and refrigerated or while the kids are in school, and can easily sliced up when your students arrive home from school.

Apricot Sweet Potato Bread
By Taylor
Makes 1 loaf


2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter
3/4 cup dark brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups sweet potato, grate
2/3 cup dried apricots, diced
1/2 cup buttermilk


Preheat oven to 325°F.

In a large bowl, mix together the flour, baking powder, baking soda and salt. Set aside.

In a mixing bowl, cream the butter. Add the sugar and honey and mix until blended in with the butter. Add eggs one at a time, mixing after each addition. Add vanilla and almond extract. Mix. Add the sweet potato and dried apricot and mix on low until just blended.

Add the flour mixture and butter milk in thirds alternating additions off flour mixture and buttermilk. Stir after each addition of buttermilk.

Pour batter into a buttered and floured 9×5 loaf pan. Bake for about 70 minutes until a cake tester comes out clean. Let cool, slice and serve as a snack. If while baking, the top browns too quickly, tent with aluminum foil.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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