There’s something magical about the smell of freshly baked Sweet Potato Bread wafting through the kitchen — warm, spiced, and cozy. This recipe captures everything we love about fall flavors: the natural sweetness of sweet potatoes, a hint of cinnamon and nutmeg, and that perfect, tender crumb that makes each bite feel like home. It’s the ideal bake for busy mornings or relaxing weekends, striking a beautiful balance between comfort food and wholesome goodness. With its simple prep and nourishing ingredients, this bread brings both ease and satisfaction to your table.
Serving Versatility
This Sweet Potato Bread shines in so many ways. Enjoy it warm with a pat of butter, toasted with almond spread, or drizzled with honey for breakfast. It pairs wonderfully with tea or coffee as an afternoon snack, and you can even dress it up as a light dessert with a dusting of powdered sugar or cream cheese frosting.
Ingredients:
- 1 ¾ cups mashed cooked sweet potatoes (about 2 medium)
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup brown sugar
- ½ cup unsalted butter, melted (or coconut oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or plant-based)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the mashed sweet potatoes, melted butter, brown sugar, eggs, milk, and vanilla until smooth.
- In another bowl, combine the flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined — don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8–10 slices
Calories: Approximately 210 per slice
Why You’ll Love This Recipe
- Quick preparation with easy, pantry-friendly ingredients
- Budget-friendly and perfect for meal prep
- Cozy, spiced flavor that feels like fall in every bite
- Packed with fiber, vitamin A, and natural sweetness
- Highly customizable with nuts, chocolate chips, or glaze
Cultural or Cooking Technique Note
Sweet Potato Bread has roots in Southern American kitchens, where cooks often used mashed sweet potatoes as a moist, flavorful base for breads and cakes. Its texture is similar to banana bread but with a rich, earthy sweetness and beautiful orange hue that feels unmistakably comforting.
Serving Suggestions
- Serve warm with honey butter or cinnamon cream cheese spread.
- Toast slices for breakfast and top with almond butter and banana.
- Pair with a hot cup of chai or spiced coffee for an afternoon treat.
- Use slices as a base for a sweet potato French toast twist.
Pro Tips for Success
- Bake the sweet potatoes ahead of time for convenience; roasting enhances their natural sweetness.
- Don’t overmix the batter to keep the bread soft and tender.
- For extra flavor, add chopped pecans, walnuts, or mini chocolate chips.
- Line the pan with parchment paper for easy removal and clean edges.
Storage & Reheating
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap tightly in plastic and place in a freezer bag for up to 3 months. Reheat individual slices in the toaster or microwave for 10–15 seconds for that just-baked warmth.
Closing Paragraph
This Sweet Potato Bread Recipe is the perfect combination of cozy comfort and wholesome flavor. Whether you’re baking it for a lazy weekend breakfast or as a thoughtful homemade gift, it’s guaranteed to bring a smile. Try it, make it your own, and share your favorite twist in the comments — every loaf tells its own sweet story.
5 Common Mistakes to Avoid When Making Sweet Potato Bread
- Using Too Much Moisture
Boiling sweet potatoes can make them waterlogged, leading to soggy bread. Instead, roast or bake them for the best texture and flavor. - Overmixing the Batter
Stirring too much develops gluten, making the bread dense. Mix only until the ingredients are combined for a tender, cake-like crumb. - Skipping the Cooling Step
Cutting into the bread too soon traps steam, making it gummy. Let it cool at least 15–20 minutes before slicing. - Ignoring Spice Balance
Sweet potatoes have a subtle flavor — too much cinnamon or nutmeg can overpower it. Stick to the recommended spice amounts for perfect warmth and sweetness. - Not Testing for Doneness
Every oven is different! Always check the center with a toothpick — it should come out clean or with just a few crumbs.
4 Frequently Asked Questions About Sweet Potato Bread
1. Can I use canned sweet potatoes or puree?
Yes! Just make sure to drain and mash them well to remove excess liquid before adding to the batter.
2. How can I make this recipe gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend. Check that your other ingredients (like baking powder) are certified gluten-free.
3. Can I add mix-ins like nuts or chocolate chips?
Absolutely! Fold in ½ cup of chopped pecans, walnuts, or chocolate chips at the end for extra flavor and texture.
4. How should I store leftover sweet potato bread?
Keep it in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. For longer storage, freeze slices individually and reheat as needed.
Closing Paragraph
This Sweet Potato Bread Recipe is the perfect combination of cozy comfort and wholesome flavor. Whether you’re baking it for a lazy weekend breakfast or as a thoughtful homemade gift, it’s guaranteed to bring a smile. Try it, make it your own, and share your favorite twist in the comments — every loaf tells its own sweet story.
Sweet Potato Bread Recipe
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
- Spatula
Ingredients
Wet Ingredients
- 1 ¾ cups mashed cooked sweet potatoes about 2 medium
- ¾ cup brown sugar
- ½ cup unsalted butter melted, or coconut oil for dairy-free
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk dairy or plant-based
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the mashed sweet potatoes, melted butter, brown sugar, eggs, milk, and vanilla until smooth.
- In another bowl, combine the flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined — don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.