Sweet Potato Bread Recipe
This cozy, spiced Sweet Potato Bread combines warm fall flavors like cinnamon and nutmeg with the natural sweetness of roasted sweet potatoes. It's moist, easy to make, and perfect for breakfast, snacking, or dessert!
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 9x5-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.
Notes
For added texture, fold in ½ cup of chopped nuts or chocolate chips. Roasting the sweet potatoes in advance gives better flavor than boiling. Store in an airtight container at room temperature for 3 days, or freeze for up to 3 months.