Old-fashioned Sweet Potato Bread will become one of your new favorite ways to cook with sweet potatoes. It's a tender, sweet bread that reminds me of banana bread in texture. It still has lovely, savory notes, making it great to pair with a variety of foods.
Baking bread is something I love to do! I love everything from pumpkin to apple, and this sweet potato loaf is so incredibly moist without being overly sweet that it's mouthwatering. I've added this to my Thanksgiving spread as well. You don't even have to wait until it's time for dessert!
If you like homemade bread recipes, you will love blueberry monkey bread and chocolate chip zucchini bread.
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Why You'll Love This Recipe
- It's easy and homemade: This is a from-scratch yet easy sweet potato bread recipe. You can bake delicious breads and treats even if you aren't an expert in the kitchen.
- It's great any time: Sweet potatoes remind me of fall and Thanksgiving, but they are great all year. You can prepare this sweet potato loaf cake any time you want.
- It's versatile: This bread is both sweet and savory, making it a great pairing with a variety of other dishes to create a complete and tasty meal.
Ingredients
Here's a look at the key ingredients in this basic loaf recipe with the addition of pureed sweet potatoes.
- Sweet potato: You'll need sweet potato puree for this. I like to cook fresh potatoes for this to ensure there are no added sweeteners or other ingredients to it. Feel free to roast or boil them!
- Brown sugar: The depth of flavor that comes from the molasses in the brown sugar
- Spices: I use warm spices like cinnamon and nutmeg that go great with sweet potatoes, plus a little salt to balance the sweetness.
- Milk: I like to add milk to the batter for moisture to help keep the bread tender as it bakes. I love whole milk for this, but 2% would be fine as well.
- Vanilla extract: This adds a hint of vanilla but also complexity by amplifying the flavors of the spices and brown sugar.
- Pecans: I love the texture of chopped pecans. They add a subtle crunch that complements the tenderness of the bread. Walnuts would also work well.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Maple. Swap the vanilla extract for maple for a warm and almost rustic flavor profile that plays well with cinnamon.
- No nuts. Leave out the pecans for a classic sweet potato bread.
- Add chocolate chips. Stir in some semi-sweet chocolate chips for a delightful richness.
How to Make a Sweet Potato Loaf
To get started preheat your oven to 350°F and line your loaf pan with parchment paper to get started.
Step 1: Combine the dry ingredients. Mix the flour, brown sugar, baking powder, and spices in a large mixing bowl.
Step 2: Mix the wet ingredients. Whisk the milk, sweet potato, egg, oil, and vanilla into a separate bowl until they are smooth.
Step 3: Make the batter. Pour the sweet potato mixture into the flour mixture and gently stir until there are no dry lumps.
Step 4: Fold in pecans. Add the pecans and fold them into the batter.
Step 5: Transfer and bake it. Pour the bread batter into the prepared pan and pop it into the oven. Bake it for about 45 minutes or until it's golden brown on the edges and set in the middle.
Step 6: Cool and serve. Allow the bread to cool for about 10 minutes in the pan and then move it to a wire rack to finish cooling. Finally, slice and enjoy it with a smear of homemade almond butter or this bacon butter for a sweet and savory combo!
Recipe Tips
- Don't overmix the batter: Only mix the batter until all the ingredients are combined and smooth. If you continue to mix it, this will overwork the ingredients and prevent them from baking properly in the oven. This can cause it to become dry or dense.
- Use foil if needed: If you notice that the top of your bread is browning too quickly in your oven, tent a piece of foil on top. That way, it can cook through without gaining too much color or burning.
- Cool completely for best results: I find that the bread slices more easily and evenly when it's completely cooled. I let it cool for a bit in the pan and then transferred it to a wire rack.
- Storing: Tightly cover leftovers or place them into an airtight container and store at room temperature for up to 3 days. You may also put it in the refrigerator if you prefer. Freeze it for up to 3 months in a freezer-safe bag as well
If you love sweet bread with pecans, you may also enjoy this apple pecan bread.
Serving Suggestions
- Treat it like a dessert and have a scoop of gingerbread ice cream with a slice.
- Spread a sweet butter like this pecan honey butter on top.
- Drizzle some banana syrup and let it soak into the bread for extra sweetness.
- Maple mustard glazed spiral ham is a lovely dinner to enjoy before enjoying a slice for dessert.
- A hot drink pairs wonderfully, too. Try this Pumpkin Spice Latte!
Recipe FAQs
Sure! They can't have any added syrup or sugar in them. You can sometimes find canned sweet potato puree as well.
This can be because it was baked for too long or because you added too much flour. Ensure the scoops are leveled off for more accurate measuring.
Of course. Fill the cavities about ⅔ full with the batter and bake it for about 25-30 minutes at 350 degrees F.
More Delicious Sweet Potato Recipes
Do you like cooking with sweet potatoes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Sweet Potato Bread
Ingredients
- 2 cups all purpose flour
- 1 cup brown sugar lightly packed
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup milk
- 1 cup sweet potato puree
- ½ cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup roughly chopped pecans
Instructions
- Preheat the oven to 350°F/180°C. Line an 8 ½ inch x 4 ½ inch baking tin with parchment paper and set aside.
- Add the all purpose flour, brown sugar, baking powder, ground cinnamon, salt and ground nutmeg to a large mixing bowl. Whisk until well combined.
- Add the milk, sweet potato puree, oil, eggs and vanilla extract to another large mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Fold through the chopped pecans.
- Transfer the batter to the prepared baking tin and smooth the surface. Bake for 45 minutes, or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
Notes
- Store your sweet potato bread in an airtight container for up to 3 days on the counter.
- You can use canned sweet potatoes as long as they don't have any added syrup or sweeteners.
- Be careful not to overmix the batter so you do not end up with tough, dense bread.
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