Sweet Potato Bread

Why You’ll Love This Recipe

• Naturally sweet and delicious with earthy sweet potato flavor
• Super moist and soft texture that stays fresh for days
• Easy to make with basic pantry ingredients
• Perfect for fall and holiday baking
• Great way to use leftover mashed sweet potatoes
• Freezer-friendly and make-ahead ready
• Versatile—can be enjoyed plain or with butter, honey, or cream cheese
• Kid-approved and ideal for lunchboxes or snacks
• A wholesome treat that feels indulgent
• Customizable with nuts, raisins, or chocolate chips

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mashed sweet potatoes
• All-purpose flour
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil (or melted butter)
• Milk (or buttermilk for extra tang)
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Vanilla extract
• Optional: chopped pecans or walnuts, raisins, or chocolate chips

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the mashed sweet potatoes, eggs, oil, milk, sugars, and vanilla extract until smooth.
3. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
5. If using, fold in any optional add-ins like nuts or raisins.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields 1 standard loaf, about 10 slices.
Prep time: 15 minutes
Bake time: 55–65 minutes
Cooling time: 15–20 minutes

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan: Substitute eggs with flax eggs and use non-dairy milk and oil.
• Lower Sugar: Reduce the sugar amounts slightly or use coconut sugar or maple syrup.
• Spiced Up: Add ginger or cloves for a deeper spice profile.
• Coconut Twist: Use coconut milk and add shredded coconut to the batter.
• Chocolate Chip Version: Fold in ½ cup of mini chocolate chips for a dessert-like loaf.
• Nutty Version: Add toasted pecans or walnuts for crunch.
• Mini Loaves: Bake in mini loaf pans for 25–30 minutes for smaller, giftable portions.
• Muffins: Turn the batter into muffins by baking in a muffin tin for 18–22 minutes.

Storage/Reheating

Store sweet potato bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 3 months.
To reheat, warm slices in the microwave for 10–15 seconds or toast lightly for a crisp edge.

FAQs

How do I make mashed sweet potatoes for this bread?

Peel and cube sweet potatoes, then boil or steam until fork-tender. Mash with a fork or potato masher until smooth.

Can I use canned sweet potatoes or yams?

Yes, just make sure they are plain and not packed in syrup. Drain well and mash before using.

Can I make this bread ahead of time?

Absolutely. It stores well and the flavor even improves after a day. Bake, cool, and store as directed.

What’s the best oil to use in sweet potato bread?

Vegetable oil, canola oil, or melted coconut oil all work well. Even melted butter can be used for a richer flavor.

Why is my sweet potato bread dense?

Overmixing the batter or using too much mashed sweet potato can cause a dense texture. Mix just until combined.

Can I add a glaze or topping?

Yes, a simple powdered sugar glaze or cream cheese frosting works beautifully. A streusel topping is also delicious.

How do I know when the bread is done?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a few crumbs, it’s done.

Can I use whole wheat flour instead of all-purpose?

Yes, though the texture may be a bit denser. Try using half whole wheat and half all-purpose for balance.

Is this bread very sweet?

It has a moderate sweetness. You can adjust the sugar to taste or add a sweet topping for dessert-style bread.

Can I turn this into a cake or cupcakes?

Yes, pour the batter into a cake pan or cupcake liners. Bake cupcakes for 18–22 minutes and cakes for 30–35 minutes, depending on size.

Conclusion

Sweet potato bread is a comforting, flavorful treat that combines the best of fall baking with year-round appeal. It’s simple to make, endlessly versatile, and perfect for any time of day. Whether you serve it warm with butter, dress it up with nuts or chocolate chips, or enjoy it plain, this sweet bread is sure to become a favorite in your baking rotation.

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Sweet potato bread is a moist, flavorful quick bread made with mashed sweet potatoes, warm spices like cinnamon and nutmeg, and just the right amount of sweetness. Ideal for breakfast, snack, or dessert, this easy recipe is freezer-friendly and endlessly customizable.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup mashed sweet potatoes
• 1¾ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• ½ cup milk (or buttermilk)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• Optional: ½ cup chopped pecans or walnuts, raisins, or chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large mixing bowl, whisk together mashed sweet potatoes, eggs, oil, milk, sugars, and vanilla until smooth.
3. In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually stir dry ingredients into wet ingredients until just combined. Do not overmix.
5. If using, fold in optional add-ins like nuts, raisins, or chocolate chips.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Do not overmix the batter to keep the bread light and tender.
• Use buttermilk for a slightly tangy flavor and even moister texture.
• This bread freezes well for up to 3 months.
• Mini loaves or muffins reduce baking time significantly.
• Try adding ginger or cloves for extra spice.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 14g
• Sodium: 160mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg