This sweet potato bread is perfect for sweater weather with its warming spices and delicious soft texture. It’s similar to pumpkin bread and no mixer is required, making this bread quick, easy, and super satisfying!
Is there really anything better than homemade bread? The smell of your home when you pop a loaf in the oven is unforgettable, and this pumpkin bread is no exception! If you are in the mood for more tasty breads, you should try this warm and delicious Cinnamon Bread, this unique and flavorful Apple Bread. You can’t go wrong with this simple yet classic Amish Friendship Bread!
Sweet Potato Bread
Warm, fresh, home-cooked bread is hard to beat. You can taste the love and effort that went into it, and that’s why I love this quick and easy sweet potato bread recipe! You don’t have to be good at making bread to have this bread turn out perfectly, and this is great way to use your leftover sweet potatoes.
This is a quick bread (sometimes called a sweet bread), not a yeast bread. It is very similar to pumpkin bread but the flavor of the sweet potatoes is milder and less assertive than pumpkin. So if you are itching for some fall flavors, but don’t want to wear pumpkin flavor out on your family already, this recipe is the perfect compromise!
Sweet Potato Bread Ingredients
This recipe uses ingredients you likely already have in your pantry. That’s why this recipe is so great for leftover sweet potatoes! You don’t have to go out of your way to create a fun new sweet potato treat.
- Brown Sugar: Brown sugar has molasses in it, which gives this bread a deep rich flavor.
- Vegetable Oil: You could use any oil you prefer, like avocado or canola, but I used vegetable oil here.
- Eggs: I always use large grade A eggs.
- All-Purpose flour: All-purpose flour will be the easiest to work with and make your bread come out nice and fluffy.
- Baking Soda: Baking soda is a leavening agent and will help your bread rise.
- Baking Powder: Baking powder is another leavening agent that will give your bread a light and fluffy texture.
- Salt: Salt enhances all of the warm flavors in this bread. It also balances the sweetness from the sugar and sweet potatoes.
- Milk: I like to use milk in my bread because the fat keeps this bread moist and soft. You could use a milk alternative like almond milk or soy milk to make this bread dairy free.
- Sweet Potatoes: Make sure to cook and mash your sweet potatoes before making this bread. If you are making your sweet potatoes right now, scroll down to find my tips for adding more flavor to your sweet potato.
I love to use warm fall spices in my sweet breads. You could easily use a spice blend like a pumpkin pie spice, or use stick to what is listed below.
- Ground Cinnamon: Cinnamon goes perfectly with the sweet potatoes (ever had a cinnamon and marshmallow sweet potato casserole?!).
- Ground Nutmeg: Nutmeg adds a nutty and earthy flavor to your bread. It brings out the natural earthy flavors of the sweet potato.
- Ground Cloves: I absolutely love the flavor of clove in this bread! If cloves aren’t for you, or you don’t have them on hand, you can use allspice or cardamom instead.
Making Sweet Potato Bread
This bread is so simple to make! You will be surprised by how quickly it comes together, and how delicious it tastes. It is also a great way to cross-utilize leftover sweet potatoes and give them a new life in a delicious way!
- Spray: Preheat the oven to 350℉ and spray a 9×5 bread pan with pan spray. Set aside.
- Cook Sweet Potatoes: If your sweet potatoes are not already cooked, boil a medium pot of water and add peeled and chopped sweet potatoes. Next, boil for 12 minutes until fork tender. Then drain and let cool before mashing or running through a potato ricer.
- Mix: In a large bowl combine the brown sugar and oil. Then add the eggs and mix until just combined.
- Whisk: In a medium bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to combine.
- Stir in Dry Ingredients: Add the dry ingredients to the sugar mixture alternating with the milk, starting and ending with the flour. Gently stir in the mashed sweet potatoes.
- Bake: Add the batter to the prepared bread pan and bake for 50-60 minutes, until a toothpick comes out clean from the center. Let cool completely before slicing.
Roast the Sweet Potatoes for Extra Flavor!
Want to add depth of flavor to this sweet bread? Here is a quick and easy tip that will elevate this recipe- instead of boiling the sweet potatoes, roast them! Then follow the bread recipe as written.
- In the Oven: Prepare your sweet potatoes by peeling and slicing them into one-inch squares, and place on a pan with plenty of your oil of choice. Then cook them in the oven at 425 degrees until fork tender. If this is your first time roasting sweet potatoes, follow my Roasted Honey Cinnamon Butter Sweet Potatoes recipe for the best sweet potatoes you’ve ever had!
How to Store this Sweet Potato Bread
Keep this bread moist and soft for up to 4 days by following these storage tips.
- On the Counter: Once the bread is completely cooled to room temperature, place it on a plate with plastic wrap and leave it on the counter for up to 4 days.
- In the Freezer: You can store this bread for up to 3 months in the freezer in an airtight plastic bag. Gently warm at room temperature before consuming.
Sweet Potato Bread
- 1 Cup Brown Sugar packed
- ½ Cup Vegetable Oil
- 2 Eggs
- 1 ¾ Cup All-purpose flour
- 1 Teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ Teaspoon Salt
- ¾ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- 1/3 Cup Milk
- 1 Cup cooked and mashed sweet potatoes cooled
- Preheat the oven to 350℉ and spray a 9×5 bread pan with pan spray. Set aside.
- If your sweet potatoes are not already cooked, boil a medium pot of water and add peeled and chopped sweet potatoes. Boil for 12 minutes until fork tender. Drain and let cool before mashing or running through a potato ricer.
- In a large bowl combine the brown sugar and oil. Add the eggs and mix until just combined.
- In a medium bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to combine.
- Add the dry ingredients to the sugar mixture alternating with the milk, starting and ending with the flour. Gently stir in the mashed sweet potatoes.
- Add the batter to the prepared bread pan and bake for 50-60 minutes, until a toothpick comes out clean from the center. Let cool completely before slicing.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This turned out swell ❣️ I truly appreciate your info with Raw sweet potato prep, that was my hangup.
My first batch was your directions to the “T” my next batch included pecans, still yummy.
This recipe sounds REALLY good. I have a question. Can I use canned Sweet Potato puree?
I haven’t tried that before but I would imagine that would work fine! Let me know if you try it and how it works out!