Prepare the Oven and Pan: Begin by preheating your oven to 175ºC (350ºF) using the conventional bake setting. While the oven warms, take a loaf pan measuring approximately 21.5 x 11.5 cm (8.5 x 4.5 inches) and grease it thoroughly with butter or non-stick spray. To ensure easy removal of the bread after baking, line the pan with parchment paper, allowing some paper edges to hang over the sides for a simple lift-out later.
Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour to break up any lumps and incorporate air for a lighter texture. Add the granulated sugar and dark brown sugar for a balanced sweetness and depth of flavor. Next, sprinkle in the baking powder and baking soda—both vital leavening agents that help the bread rise. Carefully add the ground cinnamon, ground ginger, allspice, and nutmeg, which will infuse the bread with warm, comforting aromas and taste. Finally, mix in the salt, which enhances the flavors of the spices and sweetness. Use a whisk or spatula to thoroughly combine all these dry ingredients so they are evenly distributed.
Prepare the Sweet Potato Puree: If you haven’t already done so, bake or roast your sweet potatoes until soft and tender (this usually takes about 45-60 minutes at 200ºC/400ºF). Allow them to cool completely to room temperature to avoid affecting the texture of the batter. Scoop out the flesh from the skin and transfer it to a food processor. Blend the sweet potato until completely smooth and creamy, ensuring no lumps remain. Measure out 300 grams of this puree and place it into a separate large mixing bowl.
Mix Wet Ingredients: To the sweet potato puree, add the vegetable oil, which helps keep the bread moist and tender with a delicate crumb. Crack in the two eggs, making sure they are at room temperature for better emulsification and texture. Pour in the vanilla extract, which adds a subtle sweetness and aromatic depth. Using a hand whisk or electric mixer on low speed, beat these wet ingredients together until the mixture is smooth, homogenous, and slightly fluffy.
Combine Wet and Dry Mixtures: Pour the wet sweet potato mixture gradually into the bowl containing the dry ingredients. Using a rubber spatula or a large spoon, gently fold the wet and dry ingredients together with slow, deliberate strokes. Mix just until no visible flour pockets remain and the batter appears uniform. Avoid overmixing, as this can develop gluten and result in a tougher bread texture. The batter will be thick but smooth.
Prepare the Batter for Baking: Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula to fill the corners and smooth the surface. For an attractive and classic finish, take a butter knife and carefully draw a straight line down the center of the batter’s surface—this helps the bread rise evenly and creates a nice top crust.
Bake the Bread: Place the loaf pan in the preheated oven on the middle rack to ensure even heat distribution. Bake for approximately 1 hour and 5 to 15 minutes. Start checking for doneness around the 1-hour mark by inserting a toothpick or thin knife into the center of the loaf. When it comes out clean or with just a few moist crumbs, the bread is perfectly baked. If the tester has wet batter, continue baking and check every 5 minutes.
Cool the Bread Properly: Once baked, carefully remove the loaf from the oven. Set the pan on a wire rack and allow the bread to cool in the pan for about 10 minutes. This brief resting time lets the bread firm up slightly and reduces the risk of it breaking apart when removed. After 10 minutes, gently lift the bread out using the parchment paper overhangs and place it directly on the wire rack to cool completely. Cooling fully is essential before frosting to prevent the cream cheese topping from melting.
Prepare the Cream Cheese Frosting: While the bread cools, prepare the frosting. Remove the butter and cream cheese from the refrigerator about 10 minutes in advance to bring them to room temperature—this helps achieve a smooth, creamy frosting without lumps. Cut the butter into small cubes to encourage even mixing. Sift the powdered sugar to remove clumps, ensuring a silky texture.
Cream Butter and Cream Cheese: In a stand mixer fitted with the paddle attachment, or using a hand mixer, begin by beating the cubed butter on high speed for 5 minutes. This step creates a light and fluffy base for the frosting. Stop the mixer occasionally to scrape down the sides of the bowl, ensuring everything is well incorporated. Next, add the cream cheese and vanilla bean paste or vanilla extract. Beat the mixture together on medium speed for about 1 minute until fully blended and smooth.
Incorporate Powdered Sugar: Add the sifted powdered sugar gradually in two parts. Start by mixing in the first half on low speed, allowing it to absorb fully into the butter and cream cheese mixture. Scrape the sides of the bowl again to avoid any pockets of sugar. Then add the remaining powdered sugar and mix again on low speed until the frosting is smooth, thick, and spreadable. Finally, increase the speed briefly for about 1 minute to lighten the texture.
Frost the Bread: Once the bread has cooled completely, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon. Aim for a smooth, even layer to create a beautiful finish. For an extra touch, you can pipe decorative swirls or patterns if desired. Slice and serve your delicious, moist sweet potato bread with cream cheese frosting for a comforting treat.
