Sarah BrownToday, I am thrilled to share with you a unique twist on traditional bread: the Coffee Can Sweet Potato Bread. Whether you are a novice in the kitchen or an experienced baker, this recipe has something to offer. What’s more, it uses a coffee can as a baking mold! Let’s dive right into the details, shall we?
You might be wondering, “Why bake bread in a coffee can?” The answer is simple: it imparts an unexpected shape and makes for a great conversation starter. Plus, it’s quite convenient if you don’t have a loaf pan at hand. I first stumbled upon this quirky method when scanning old family recipe books.
My grandma would bake dense, flavorful bread in coffee cans, which I found both amusing and enticing. I couldn’t wait to experiment with it myself, putting my spin on it with sweet potatoes.
What is Coffee Can Sweet Potato Bread?
Coffee Can Sweet Potato Bread is a delightful variation of traditional sweet potato bread that capitalizes on the natural sweetness of mashed sweet potatoes, blended with warm spices like cinnamon and nutmeg. The magic happens when baking it in a coffee can; it produces a unique, cylindrical loaf that’s as tasty as it is fun to make. This bread is moist, slightly sweet, and bursting with flavor.
You will also like the following Dessert recipes!
- Best Brer rabbit molasses gingerbread cookie recipe
- How to make Treasure bars
- Copycat Old fashioned apple dumpling recipe
Why You’ll Love This Coffee Can Sweet Potato Bread Recipe
Unique Presentation: Baking in a coffee can gives this bread a delightful cylindrical shape, setting it apart from regular loaves.
Flavorful: The combination of sweet potatoes, warm spices, and nuts creates a rich, aromatic experience.
Versatile: Perfect for breakfast, a snack, or as a gift.
Accessible Ingredients: No need for fancy ingredients, and you likely have most of these items in your pantry.
Fun to Make: It’s a great way to involve kids in the kitchen and introduce them to a bit of baking history.
The Ingredients
Before we jump into the instructions, let’s gather our ingredients. I have carefully crafted this recipe to ensure you get the most delicious outcome.
- 1 cup cooked and mashed sweet potato
- ½ cup granulated cane sugar
- ½ cup light or dark brown sugar
- 2 large eggs
- ½ cup vegetable, sunflower, or corn oil
- ⅓ cup water
- 1 teaspoon pure vanilla essence
- 1 ¾ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup pecans, coarsely chopped
- 1 tablespoon maple syrup
- ¼ cup finely shredded coconut
Step by Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). It’s important to start with a hot oven for even baking.
Step 2: Prepare the Sweet Potatoes
Cook and mash the sweet potatoes until smooth. I prefer microwaving them for speed, but steaming or baking works just as well. You need roughly one medium-sized sweet potato to get one cup of mashed sweet potato.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, granulated cane sugar, brown sugar, eggs, oil, water, and vanilla essence. Mix until the ingredients are well incorporated. Use a handheld mixer or a stand mixer for best results.
Step 4: Sift the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, sea salt, ground cinnamon, and ground nutmeg. Sifting ensures a light, airy, and lump-free flour mixture.
Step 5: Blend Wet and Dry Mixtures
Gradually add the dry mixture to the wet mix, stirring continuously until just combined. Avoid overmixing as it can make the bread dense.
Step 6: Add the Fun Ingredients
Fold in the chopped pecans, maple syrup, and shredded coconut. These add texture and extra layers of flavor.
Step 7: Prepare the Coffee Can
Wash and dry the coffee can thoroughly. Grease the inside with butter or oil and dust lightly with flour to prevent sticking.
Step 8: Pour the Batter
Pour the batter into the prepared coffee can, filling it about two-thirds full. This allows space for the bread to rise.
Step 9: Bake the Bread
Place the coffee can on a baking sheet for stability. Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Serve
Carefully remove the can from the oven and let the bread cool for about 10 minutes. Gently shake the can to loosen the bread, then slide it out. Let it cool completely on a wire rack before slicing.
Tips & Tricks
- Measure Accurately: Baking is a science. Make sure to measure your ingredients accurately for the best results.
- Don’t Overmix: Mix the dry ingredients just until combined with the wet ingredients to ensure a tender crumb.
- Check for Doneness: Use a toothpick to test the center of the bread. It should come out clean.
- Room Temperature Ingredients: Have your eggs and other ingredients at room temperature to mix more easily.
- Cool in the Can: Let the bread cool in the can for a bit before removing it to avoid sticking.
Nutrition Information
Can I Store Coffee Can Sweet Potato Bread?
Absolutely! This bread keeps well.
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps for about a week.
- Freezer: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.
What Can I Serve With Coffee Can Sweet Potato Bread?
This bread pairs beautifully with several accompaniments:
- Butter or margarine
- Cream cheese
- Warm apple butter
- Nut butter (peanut, almond, etc.)
- A hot cup of coffee or tea
Variations
Want to switch it up? Here are some fun variations:
Chocolate Sweet Potato Bread: Add ½ cup of chocolate chips to the batter before baking.
Cranberry Walnut Bread: Substitute pecans with chopped walnuts and toss in ½ cup dried cranberries.
Maple Glaze: Drizzle a simple glaze made from powdered sugar and maple syrup on cooled bread.
Spicy Kick: Add a pinch of cayenne pepper for a subtle heat.
Zucchini Sweet Potato Bread: Replace half the sweet potato with shredded zucchini for an extra veggie boost.
Coffee Can Sweet Potato Bread Recipe
Equipment
- Oven
- Large mixing bowl
- Baking sheet
- Coffee can
Ingredients
- 1 cup cooked and mashed sweet potato
- ½ cup granulated cane sugar
- ½ cup light or dark brown sugar
- 2 large eggs
- ½ cup vegetable sunflower, or corn oil
- ⅓ cup water
- 1 teaspoon pure vanilla essence
- 1 ¾ cups all-purpose flour sifted
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup pecans coarsely chopped
- 1 tablespoon maple syrup
- ¼ cup finely shredded coconut
Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). It’s important to start with a hot oven for even baking.
Step 2: Prepare the Sweet Potatoes
- Cook and mash the sweet potatoes until smooth. I prefer microwaving them for speed, but steaming or baking works just as well. You need roughly one medium-sized sweet potato to get one cup of mashed sweet potato.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, combine the mashed sweet potato, granulated cane sugar, brown sugar, eggs, oil, water, and vanilla essence. Mix until the ingredients are well incorporated. Use a handheld mixer or a stand mixer for best results.
Step 4: Sift the Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, baking soda, sea salt, ground cinnamon, and ground nutmeg. Sifting ensures a light, airy, and lump-free flour mixture.
Step 5: Blend Wet and Dry Mixtures
- Gradually add the dry mixture to the wet mix, stirring continuously until just combined. Avoid overmixing as it can make the bread dense.
Step 6: Add the Fun Ingredients
- Fold in the chopped pecans, maple syrup, and shredded coconut. These add texture and extra layers of flavor.
Step 7: Prepare the Coffee Can
- Wash and dry the coffee can thoroughly. Grease the inside with butter or oil and dust lightly with flour to prevent sticking.
Step 8: Pour the Batter
- Pour the batter into the prepared coffee can, filling it about two-thirds full. This allows space for the bread to rise.
Step 9: Bake the Bread
- Place the coffee can on a baking sheet for stability. Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Serve
- Carefully remove the can from the oven and let the bread cool for about 10 minutes. Gently shake the can to loosen the bread, then slide it out. Let it cool completely on a wire rack before slicing.
Notes
- Measure Accurately: Baking is a science. Make sure to measure your ingredients accurately for the best results.
- Don’t Overmix: Mix the dry ingredients just until combined with the wet ingredients to ensure a tender crumb.
- Check for Doneness: Use a toothpick to test the center of the bread. It should come out clean.
- Room Temperature Ingredients: Have your eggs and other ingredients at room temperature to mix more easily.
- Cool in the Can: Let the bread cool in the can for a bit before removing it to avoid sticking.
Nutrition
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can. It may affect the texture slightly, making it denser. A 50-50 mix can also work well.
Can I make this bread gluten-free?
Certainly! Swap the all-purpose flour with a gluten-free all-purpose flour blend. Ensure it’s one that has a binding agent like xanthan gum.
Can I substitute the oil with butter?
Yes, melted butter can replace the oil for a richer flavor. Use the same quantity as the oil.
How do I avoid the bread sticking to the can?
Properly grease and flour the can before adding the batter. Let the bread cool sufficiently before attempting to remove it.
Is this bread vegan?
No, but it can be made vegan by using flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and substituting the oil with a vegan alternative.
Conclusion
There we have it! Coffee Can Sweet Potato Bread is not just a fun experiment but a delectable treat that will leave your taste buds dancing. The richness of sweet potatoes, the crunch of pecans, and the hint of spices make this bread a winner. It’s engaging enough to capture the attention of the young and old alike, and versatile enough for any meal.
So next time you have a spare coffee can and some sweet potatoes lying around, you know exactly what to do. Happy baking, and bon appétit!
