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Old Fashioned Sweet Potato Bread is delicious and comforting. This quick bread recipe can be made into 4 mini loaves or one large loaf. You may also like our banana bread and Amish friendship bread!
Sweet Potato Bread Recipe
Sweet potato bread is a classic, but is often left forgotten. If pumpkin, zucchini and banana breads are getting old, try this easy sweet potato bread recipe. I know we often have a leftover can of sweet potatoes sitting in our pantry from holiday dinners. If you do too, pull it out and whip up this easy bread!
How to Make Sweet Potato Bread
To keep the recipe easy, we used canned sweet potatoes. They are easy to mash and basically ready to go. If you’d like to use real sweet potatoes, simply peel them, chop them into chunks and boil them until they are soft. (Reserve 2 tablespoons of the water that you boiled them in to use in the recipe.)
Besides sweet potatoes, the quick bread recipe is pretty basic with eggs, sugar, flour, etc. You’ll add allspice, nutmeg and cinnamon which will give this bread a comforting, warm flavor.
Remember that the key to quick bread is not to overmix the batter. You’ll want to mix it just until it is all combined. Don’t use a hand mixer or stand mixer…just use a spoon. This ensures that your bread will bake up soft!
Add chopped pecans if you’d like…or leave them out.
Bake the batter in one loaf pan or 4 mini loaf pans.
Be careful with the timing. Watch the bread closely…many loaf pans have just a little different shape and size so timing can differ. Turn on the oven light to check to see if the bread looks done. Be careful not to open the oven too much or the bread may fall in the center. The bread in a 9×5″ loaf pan took about 60-65 minutes.
15ouncescanned sweet potatoes(drained, save 2 tbsp of liquid)
1 1/4cupsgranulated sugar
1 3/4cupsall purpose flour
Preheat oven to 350 degrees. Spray a 9x5 loaf pan (or mini loaf pans) with cooking spray. Set aside.
In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
Stir in chopped pecans.
Pour evenly into prepared pan(s). For the 9x5 pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean.** The smaller loaves will take about 45 minutes to bake.
Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
Store in an airtight container.
**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.
Hi…I am interested in using fresh sweet potatoes , cooking them and adding brown sugar or cane sugar and then mashing them. Can that be done in place of canned ones? Thank you!
I modified this recipe to make it a little healthier and it turned out amazing! I used a very ripe banana instead of oil, used only 3/4 cup of sugar, used fresh, boiled sweet potatoes and did half whole wheat/half regular flour. next time I’ll use dark chocolate chips instead of pecans. great recipe.
This probably sounds like I’m living in the dark ages, but I’ve never even heard of sweet potato bread. And I can’t believe it because t sounds AWESOME! My mom is a huge fan of sweet potatoes and bread, so this is totally up her alley.
Never knew sweet potato bread was a thing until yesterday. It’s really delicious.
Just making these now, the results are to be seen, but as with all online recipes I amended slightly and I used roasted whole sweet potato instead of canned and honey instead of sugar. I was torn between honey and maple syrup as it is in season here, but thought the natural honey would add more to the bread with the spices.
Hi if I don’t use canned sweet potatoes ….how many do I use??
Hi…can I use fresh cooked sweet potatoes? If so should I add some sugar or perhaps even brown sugar when I mash them up? Thanks so much!!
What a great recipe! I did this bread many times, for me, for friends, with sweet potato or pumpkin – it was always so yummie, filling and everyone loved it.
Great looking family!
You are a god-send on the pound cakes..& icings..just had to comment..you are a great inspiration in sharing your special recipes all over the world to women & men …Thank you!
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.
your recipe sounds and looks so good
Came out fantastic! I doubled the batter and was able to make two loaves and some oversized muffins. My boys devoured them with some butter and a sprinkle of cinnamon and sugar.
hi, am making your peach bread tonite as need a recipe w/o any dairy, use almond milk! but this sweet potato recipe, cant find canned potatos anywhere, just candied yams!! i bake poatatoes 4 my smoothies, so about how many taters would i need?
also, cause i print currently, i sure wish we could email your recipes??? thx very much, what an adorable family u have:): kelli
This bread was good but I think the addition of water diluted some of the natural sweetness of the sweet potatoes. I used fresh sweet potatoes and baked them to get the carmelization but that was kind of lost when I added all that water. But perhaps this may have been due to the fact that I used stevia and maple syrup to cut down on the sugar content. Typically I do not use water or milk when doing banana or zucchini bread so I thought the addition of water was a bit strange. I will most likely try it… Read more »
Recipe sounds great. I have fresh papaya instead of sweet potatoes. Hope it turn out tasting good.