Flavor: This bread has a similar flavor to pumpkin bread. The sweet potato adds an earthy, simple sweetness. The flavor comes in with the spices added: cinnamon, allspice and nutmeg.
Texture: This bread bakes up moist. The pecans give texture to every bite, and the coarse sugar on top adds a sparkly crunch.
Method: This bread bakes in one standard size loaf pan, or you can make it in 4 mini loaves, perfect for giving to teachers or friends during the fall season.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Conor says, “Never knew sweet potato bread was a thing until yesterday. It’s really delicious.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Alma says, “What a great recipe! I did this bread many times, for me, for friends, with sweet potato or pumpkin. It is always so yummy, filling and everyone loved it.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Lisa says, “I really love this recipe but I did substitute the sugar and used monk fruit sweetener. I made it into muffins and it was delicious. I did make it as a bread and it was also delicious.”
Why sweet potatoes?
The sweet potato, with its natural sweetness and moist texture, makes for an excellent base in quick breads and cakes. Not only does it offer a unique flavor profile, but its rich, orange hue also lends a vibrant color for the finished product.
Sweet potatoes provide an excellent source of vitamin A, vitamin C and fiber.
For this recipe I used canned sweet potatoes. Drain them thoroughly but save that precious liquid as mentioned in our recipe. This reserved liquid is packed with flavors that can enhance the moistness and richness of your bread.
If you’d like added richness, try using half granulated sugar and half brown sugar.
I used vegetable oil, but canola oil or melted coconut oil works, too.
Switch out the water for milk if you’d like!
All-purpose gluten-free flour should work for a gluten-free sweet potato bread.
using fresh sweet potatoes
Want to use fresh sweet potatoes? Use about 1 ¾ cups of mashed sweet potato.
How to Make Sweet Potato Bread
Prepare. Preheat oven to 350 ºF. Spray a 9×5 loaf pan (or 4 mini loaf pans) with baking spray. Set aside. There’s no need to pull out a stand mixer. Simply mix with a whisk and rubber spatula.
Mash sweet potatoes. In a large bowl, mash sweet potatoes in 2 tablespoons of liquid. It’s ok if there are a few chunks.
Add wet ingredients. Add sugar, water, oil, and eggs to mashed sweet potatoes and stir well.
Add dry ingredients. Add flour, baking soda, baking powder, salt, allspice, nutmeg and cinnamon. Mix gently, just until combined. This will ensure the bread keeps its tenderness.
Add nuts. Gently fold in chopped pecans.
Bake. Pour evenly into prepared pan(s). Sprinkle the batter with the turbinado sugar. For the 9×5 pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean.
Variations and Additions
Chocolate Chips: A handful of semi-sweet or dark chocolate chips adds a sweetness to every bite.
Cranberries: For a tangy holiday twist, consider adding dried cranberries. They provide a chewy texture and a burst of color and flavor.
Shredded Coconut: Shredded coconut pairs wonderfully with the sweetness of the potato.
Switch the warming spices: Try ground ginger or cardamom for a twist. Pumpkin pie spice would be fantastic in this bread.
Vanilla Extract: I add vanilla extract to many recipes that don’t call for it. This is one recipe where it would work well.
Make sweet potato muffins: These make great muffins. Watch the baking time. They’ll only take about 17-20 minutes for standard size muffins.
Store in an airtight container at room temperature for up to 3 days.
**For mini loaves, check the loaves at 30 minutes and add more time as needed. All mini pans are different sizes so it is hard to give an exact time.***The calories shown are based on the loaf being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Keyword bread with sweet potatoes, how to use up sweet potatoes, quick bread recipe, sweet bread
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Quick Bread Recipes
Quick breads have long been a beloved staple in households around the world. Without the need for yeast and prolonged rise times, these breads offer a convenient way to whip up something delicious on short notice.
About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.