Sweet Potato Bread

by Sabrina Snyder

Published on

15 Comments

5 from 6 votes
12
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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Easy Sweet Potato Bread is a sweet and savory bread recipe. Quick bread with fresh sweet potatoes, brown sugar, and spices perfect for breakfast or dessert!

Just like easy Banana Bread, this delicious Quick Bread Recipe is made with no mixer and is ready in about an hour. Bake this tasty bread for an easy weeknight dessert or a hearty holiday breakfast!

Sweet Potato Bread slices in stack

SWEET POTATO BREAD

Sweet potatoes aren’t just for classic holiday side dishes like Sweet Potato Casserole. Cooked sweet potatoes have a natural sweetness and moisture that make dessert and breakfast recipes soft and rich. Move over Pumpkin Bread, there’s a new sweet and savory quick bread in town.

This Sweet Potato Bread is an easy recipe that uses fresh sweet potatoes and other pantry staples like brown sugar and cinnamon. Fresh sweet potatoes only take minutes to cook in the microwave or you can make a big batch of sweet potato puree to freeze for later. There are instructions for both methods in this post.

Sweet Potato Bread is an old fashioned quick bread that makes a delicious breakfast or dessert, and is savory enough to be a side to your favorite Southern dishes. Bake this bread in mini loaf pans for a quick and easy holiday gift.

For dessert, serve Sweet Potato Bread with a scoop of Vanilla Ice Cream or topped with Cream Cheese Frosting. Serve as a slice (or two) of Sweet Potato Bread slathered with butter and drizzled with maple syrup as a tasty alternative to pancakes!

This easy Sweet Potato Bread starts with basic ingredients but you can add so many variations to make it your own. The great thing about sweet potatoes is they go with so many flavors. Check out our variations on Sweet Potato Bread in this post to get some ideas!

OTHER DELICIOUS QUICK BREAD RECIPES

Sweet Potato Bread in loaf pan

VARIATIONS ON SWEET POTATO BREAD

  • Potatoes: Instead of fresh sweet potatoes, you can use canned sweet potatoes or frozen sweet potatoes that have been thawed and drained. You could also use yams in this bread!
  • Flour: For a whole grain Sweet Potato Bread use whole wheat flour. For gluten-free Sweet Potato Bread, use almond flour or sweet potato flour in this recipe.
  • Healthy Swaps: You can make use ⅓ cup coconut oil or ¼ cup applesauce for the oil in this recipe. For the whole milk, substitute greek yogurt or low fat sour cream.
  • Mix-Ins: Stir in a ½ cup of cranberries golden raisins, chocolate chips, or chopped toasted nuts like pecans or walnuts.
  • Maple Pecan: To make Maple Pecan Sweet Potato Bread, use ½ cup pure maple syrup and reduce the white sugar and whole milk to ¼ cup each. Stir in ½ cup chopped toasted pecans with the sweet potato mash.
  • Spices: Add more savory holiday spices like nutmeg, allspice, ground ginger, or this Pumpkin Pie Spice blend.
  • Sweet Potato Muffins: To make Sweet Potato Muffins, pour batter into a 12 cup muffin tin and bake for 18-22 minutes, or until toothpick comes out clean.

How To Cook Sweet Potatoes in the Microwave

Use a microwave to steam a large fresh sweet potato (or 2 smaller potatoes) for this bread recipe. Peel and cut potato into 1 inch cubes. Put the potato chunks in a large bowl and add a couple teaspoons of water. Cover the bowl with plastic wrap and microwave for 15 minutes. Drain the water and mash with a fork.

Stove Top Sweet Potato Puree

Start with 6 sweet potatoes, peeled and cut into cubes. Bring a large pot of water to a boil. Add potato chunks and boil for 15-20 minutes until fork tender. Drain potatoes and add to a food processor. Blend potatoes until smooth. Cool completely and freeze in 1 cup portions in a sealed container for 10-12 months.

MORE DELICIOUS BREAKFAST RECIPES

HOW TO MAKE SWEET POTATO BREAD

  • Serve: Wrap your Sweet Potato Bread tightly with plastic wrap and keep at room temperature for up to 3 days.
  • Store: Keep Sweet Potato Bread in the refrigerator in an airtight container or sealed with plastic wrap for 1 week.
  • Freeze: Cool bread completely and wrap with plastic wrap and freeze in a freezer safe bag for up to 3 months.

Sweet Potato Bread slice, top-down view

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Dinner, then Dessert

Sweet Potato Bread

Easy Sweet Potato Bread is a sweet and savory bread recipe. Quick bread with fresh sweet potatoes, brown sugar, and spices perfect for breakfast or dessert!
Yield 12
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Author Sabrina Snyder
Sweet Potato Bread slices in stack
PrintRate

Ingredients
 

  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup whole milk
  • 1 cup sweet potatoes , cooked and mashed

Instructions

  • Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan with cooking spray, set aside.
  • Add sugars and oil to a large bowl and beat well. Add eggs one at a time, mixing until combined.
  • In a separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with milk. Fold in sweet potatoes.
  • Pour batter into greased loaf pan and bake for about 55-60 minutes, until golden and inserted toothpick comes out clean with moist crumbs.

Nutrition

Calories: 236kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 162mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1623IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Keyword: Sweet Potato Bread

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Sweet Potato Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Thank you! This has become a breakfast staple in our house. We make two loaves at a time, using an Instantpot to perfectly steam the sweet potato before peeling and tossing into the food processor. We make a simple powdered sugar glaze for the tops.

    Question: if we wanted to do one 9×13 pan instead of two loaves, what would you estimate the cooking time to be?

    Reply

    1. Thanks so much Rebecca and thank you for the 5 stars.
      Regarding changing pans, try thinking of it this way:
      If the pan you have makes the batter shallower than the original recipe, raise the temp and decrease the baking time.
      If your pan makes the batter deeper than the original recipe, lower the temp and increase the baking time.
      Example:
      The recipe calls for a 10-inch pan. If you only have a 9-inch pan, lower the temp from 350 degrees F to 325 degrees F and bake for an additional 15 minutes or until done.

      Reply

  2. Outstanding- loved it just as written for a breakfast bread, will be trying with some of the variations noted above as a dessert. Thank you!

    Reply

    1. To substitute buttermilk for milk in the recipe, use 1/8 teaspoon more baking soda than called for in the recipe for 1/3 cup of milk. Enjoy.

      Reply

  5. Made the original version and gluten-free eggless version. I added chocolate chips and swapped apple sauce for eggs. Delicious!

    Reply

  7. I made this bread today since I had an abundance of sweet potatoes. It is moist, delicious and perfect for fall. The only thing I did different was sprinkle granulated sugar and brown sugar over the top before I baked it. It gave it an amazing crispy sweet crust on top of the bread that absolutely takes the spread over the top. This is my new favorite sweet bread and I plan to make it many more times.

    Reply

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      I updated the recipe, my sincerest apologies for both the delay and the missing quantity.

      Reply