Save to Pinterest 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 loaf for a brunch, and it quickly became a favorite among my friends. The cream soda adds unexpected lightness and the sweet potato brings a lovely moist crumb that everyone enjoyed.
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
- All-purpose flour (for topping): 3/4 cup
- Granulated sugar (for topping): 2 tablespoons
- Baking powder (for topping): 1 teaspoon
- Salt (for topping): 1/4 teaspoon
- Cold unsalted butter: 1/4 cup, diced
- Cream soda (for topping): 1/3 cup
Instructions
- Prep the 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 Batter:
- Gradually fold the dry ingredients into the wet mixture until just combined (do not overmix).
- Fill Pan:
- Pour the batter into the prepared loaf pan and smooth the top.
- Prepare Biscuit Topping:
- In a small bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fork until coarse crumbs form. Stir in cream soda to create a thick batter.
- Add Topping:
- Drop spoonfuls of the biscuit topping over the loaf batter and swirl lightly 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 Slice:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save to Pinterest My grandmother always appreciated trying new twists on classic recipes, and she was genuinely intrigued by the soda in this loaf. It brought a big smile when she tasted the tender crumb and sweet aroma fresh from the oven.
Serving Suggestions
Serve warm slices with a pat of butter or drizzle with cream cheese glaze for a decadent breakfast treat or as a special dessert.
Storage Tips
Store the cooled loaf in an airtight container for up to 3 days at room temperature. For longer freshness, wrap slices and freeze for up to 2 months.
Variations
Add 1/2 cup chopped pecans or walnuts for extra crunch, or substitute any light vanilla-flavored soda if cream soda is unavailable.
Save to Pinterest This sweet potato loaf is sure to surprise and delight on any breakfast table. The combination of cream soda and biscuit topping gives every slice a uniquely comforting finish.
Answers to Recipe Questions
- → Can I use canned sweet potato?
Yes, canned sweet potato works well. Just ensure it's plain and well drained for the best texture.
- → How do I store leftovers?
Wrap the loaf in plastic or foil and keep at room temperature for up to two days, or refrigerate for four days.
- → Can I make it dairy-free?
Swap butter for plant-based alternatives and confirm that your soda and other ingredients are dairy-free.
- → Can I freeze slices?
Yes, slice the cooled loaf and wrap pieces tightly before freezing for up to two months.
- → Is there a substitute for cream soda?
Use any light, vanilla-flavored soda if cream soda isn’t available. It maintains the sweet, mellow taste.
- → Should I peel the sweet potato?
Yes, peel and mash the cooked sweet potato for a smooth texture in the loaf batter.