Julie Clark
Posted:
Sweet Potato Bread
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Old Fashioned Sweet Potato Bread is delicious and comforting. This easy quick bread recipe can be made into one large loaf or 4 mini loaves.
While pumpkin and banana breads have long held the spotlight in our homes, we’ve got a new contender that’s equally scrumptious and heartwarming.
Sweet Potato Bread. This moist and flavorful bread, with a hint of cinnamon and nutmeg, is perfect for a morning treat, afternoon snack, or even an after-dinner dessert.
Table of Contents
About this Sweet Potato Bread Recipe:
- 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.
Ingredients
- 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.
Serving Ideas
Serve this bread with one of these ideas on top:
- Cinnamon butter. A match made in heaven!
- Cream cheese. For those who enjoy a richer, creamier spread. Flavored cream cheese, like cinnamon or honey, can further elevate the experience.
- Drizzled Honey or Maple Syrup. Over butter, of course. 😊
- Almond or Peanut Butter: For added protein.
- Amish peanut butter spread. For a little sweetness and added protein.
Storage Instructions
- Room temperature: Store in an airtight container on the counter for up to 3 days.
- Refrigerator: Store leftover sweet potato bread in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the bread whole or sliced. Wrap in plastic wrap, then store in an airtight container for up to 2 months. Thaw at room temperature before eating.
Sweet Potato Bread Recipe
Old Fashioned Sweet Potato Bread is delicious and comforting. This quick bread recipe can be made into 4 mini loaves or one large loaf.
Servings 10
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
- 15 ounces canned sweet potatoes (drained, save 2 tbsp of liquid)
- 1 1/4 cups granulated sugar
- 1/3 cup water
- 1/3 cup vegetable oil
- 2 large eggs at room temperature
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans (optional)
For topping:
- 2 tablespoons turbinado sugar coarse sugar
Instructions
- Preheat oven to 350 ºF. Spray a 9×5 loaf pan (or 4 mini loaf pans) with baking spray. Set aside.
- In a large bowl, mash sweet potatoes in 2 tablespoons of liquid. 15 ounces canned sweet potatoes
- Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well. 1 ¼ cups granulated sugar, ⅓ cup water, ⅓ cup vegetable oil, 2 large eggs
- Add flour, baking soda, baking powder, salt, allspice, nutmeg and cinnamon. Mix gently, just until combined. 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¾ teaspoon salt, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon
- Gently fold in chopped pecans. ½ cup chopped pecans
- 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. **The smaller loaves will take about 30-45 minutes to bake.
- Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
- Serve with cinnamon butter or cinnamon cream cheese if desired.
- Store in an airtight container at room temperature for up to 3 days.
Video
Notes
**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.
Nutrition
Calories: 328kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 322mg | Potassium: 212mg | Fiber: 2g | Sugar: 27g | Vitamin A: 6085IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1.6mg
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.
Can I replace applesauce with with anything.
great recipe! swapped out all purpose flour for sprouted whole grain and substituted water with milk to make up for the difference in flour textures. Really good! Thank you
Best bread I have ever made! I also added a banana to the recipe with a little more flour.
So delicious!
So yummy! I used fresh sweet potatoes; just boiled ’em up and mashed them in 2 T of their own liquid. Subbed a gluten-free flour mix for the regular all-purpose and baked for the full 70 minutes at 375 (gluten-free baking must be hotter to work well). Had not one but TWO fresh slices right out of the oven with what MIGHT have been a bit too much butter…NAH! It was perfect! I’m making these for Christmas gifts this year!
Just a question. Can you substitute all purpose flour with almond or coconut flour. We have wheat allergies.
Just finished making this and it taste great! Didnt have canned sweet potato so I had to boil and mash them but it is still a great recipe! My family and I declared it as our new comfort food on a very cold rainy day. Now we want to try it with cream cheese frosting! Thank you for sharing a great and easy recipe!
Merged your sweet potato and ginger bread recipes. Half whole wheat, half white flour. Leftover roasted sweet potatoes. Very yummy.
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.
Hi, can honey be used in place of sugar? If can, how much? Thank you
I have a pumpkin recipe that makes 3 loaves. I have used sweet potatoes before in it. It is very good. I also makes mini loaves and muffins with it at times. Great to give as a gift for ministry appreciation during Oct.
Hi if I don’t use canned sweet potatoes ….how many do I use??
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!
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!
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.