Sweet Potato Bread
on Oct 01, 2019, Updated Aug 22, 2024
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This sweet potato bread is a moist and warming pastry that’s the perfect cozy snack or breakfast for cool fall days.
I can’t tell you how many types of bread I’ve made over the years, but I CAN tell you that this one has cemented itself as a top contender amongst the bread competition. It is as easy to make as banana bread and takes only about 10 minutes to prepare. Then, you just put it in the oven for about an hour, and you have rich, warm, flavorful bread!
Honestly, baking with sweet potato has a similar effect as baking with pumpkin. It’s got that same kind of rich and sweetly nutty flavor, so it’s a perfect snack, breakfast, or even a dessert. Enjoying a slice by a toasty fire with a good book might just become your new favorite activity.
Table of Contents
Why You’ll Love This Recipe
- It is as easy to whip up as banana bread and takes only about 10 minutes to prepare.
- It’s a perfect snack, breakfast, or even a dessert.
- Sweet potatoes are easy to bake and are a wonderful superfood that has tons of nutrients.
Recipe Ingredients
- Sugar
- Eggs
- Oil
- Sweet potatoes – these need to be cooked, mashed and cold
- Vanilla extract
- Flour – all-purpose
- Baking powder
- Baking soda
- Spices – ground nutmeg, allspice and cinnamon
- Chopped pecans are optional but add a delightful texture
See the recipe card below for full information on ingredients and quantities.
How to Make Sweet Potato Bread
- In a large bowl, add the sugar, eggs, and oil, and mix well to combine.
- Add the mashed sweet potatoes and vanilla, and stir to combine.
- Add the dry ingredients and stir to combine.
- Fold in the pecans, divide the batter evenly between two pans, and bake.
Recipe FAQs
Sweet potato bread does have sugar, oil, and flour in it, but I think those are all fine ingredients to consume in moderation. Plus, you can swap the cup of oil for half a cup of applesauce and half a cup of oil or just one full cup of applesauce to make the recipe lighter.
I love warm, fall spices in baked goods, and this bread is full of them, including nutmeg, cinnamon, and allspice, plus a dash of vanilla!
This recipe freezes SO well. It’s why the recipe calls for enough to make two loaves; make one for the week and freeze one for later! It’ll keep in the fridge for up to a week and in the freezer for up to 3 months.
Between prep and bake time, sweet potato bread takes about an hour and 15 minutes (only 10 to 15 minutes of hands-on time, though).
Expert Tips
- For a healthier option you can replace the 1 cup of oil with 1/2 cup oil and 1/2 cup applesauce OR 1 cup applesauce. It works great with those substitutions.
- Run a knife along the edge of the pan to remove smoothly and finish cooling on a cooling rack.
- I always double this recipe because it freezes very well. Then I’ve always got something ready for a busy night or last-minute gathering!
More Bread Recipes to Consider
Cornbread Recipes
Easy Jalapeño Cornbread Recipe – Ready in 30 Minutes!
Cornbread Recipes
Best Homemade Sweet Cornbread Recipe – Moist & Fluffy!
Pumpkin
40 Fall Pumpkin Recipes
Homemade Bread
Soda Bread
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Sweet Potato Bread
Ingredients
- 3 cups sugar
- 3 eggs
- 1 cup oil
- 2 cups cold mashed cooked sweet potatoes
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chopped pecans, optional
Instructions
- Preheat the oven to 350 degrees F., and grease two 9×5-inch loaf pans well. Set aside.
- In a large bowl, add the sugar, eggs, and oil, and mix well to combine.
- Add the the mashed sweet potatoes and vanilla, and stir to combine.
- Add the flour, baking powder, nutmeg, allspice, cinnamon, salt, and baking soda. Stir to combine.
- Fold in the pecans.
- Divide the batter evenly between the two prepared pans, and smooth out the top.
- Bake for 60 to 70 minutes, or until the center is set and toothpick interested in the middle comes out clean.
- Let the bread cool on a wire rack for 10 minutes, and then run a knife along the edge to remove from the pan and finish cooling on a cooling rack.
- Serve warm or at room temperature.
Notes
- For a lighter version, replace the 1 cup of oil with 1/2 cup oil and 1/2 cup applesauce OR 1 cup applesauce. It works great with those substitutions.
- Omit the nuts if you like, but they are SO good in this bread.
- This bread freezes very well.
- If you can make banana bread (which everyone can!), then you’ll ace this homemade sweet potato bread recipe that’s so simple and tastes like a treat even though there’s a veggie superfood inside! But don’t worry, it tastes like cake.
