Sweet Potato Bread

Autumn in Santa Rosa brings cool breezes and a craving for comfort. One afternoon, while sipping cinnamon tea and staring at a few leftover sweet potatoes from dinner, inspiration struck. I mashed them into a warm batter, tossed in cinnamon, nutmeg, and a handful of pecans—and just like that, sweet potato bread was born in my kitchen. Moist, dense, and lightly sweet with a cozy spice kick, it instantly became a staple for family breakfasts and potlucks. Whether you’re curled up with a book or hosting a festive brunch, this humble loaf delivers the warmth of home in every slice.

Table of Contents

Table of Contents

🍂 Why Sweet Potato Bread Belongs in Your Baking Rotation

Sweet potato bread is more than just a seasonal treat, it’s a versatile, feel-good loaf you’ll want to bake year-round. It combines the richness of fall spices with the nourishing depth of sweet potatoes, creating a perfectly balanced quick bread that feels indulgent yet wholesome. Whether you’re trying to use up leftover mash or want an alternative to banana or pumpkin bread, this recipe delivers. No yeast, no fuss—just cozy flavor in every bite.

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🥄 Ingredients & Equipment

Before we dive into baking, let’s gather everything you need for this heavenly sweet potato bread. It’s a simple recipe, made with pantry staples plus one golden ingredient: mashed sweet potatoes.

🍽 Equipment:

• 9×5 inch loaf pan – lined with parchment paper
• Two mixing bowls
• Whisk or hand mixer
• Rubber spatula
• Cooling rack

🧾 Ingredients (12 servings):

• ½ cup granulated sugar
• ½ cup brown sugar (light or dark)
• 2 large eggs
• ½ cup vegetable oil (or sunflower/corn oil)
• 1 tsp pure vanilla extract
• ⅓ cup water
• 1 cup mashed sweet potato (fresh or canned)
• 1¾ cups all-purpose flour (sifted)
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup chopped pecans

💡 Note: You can replace some or all of the oil with applesauce for a lighter loaf. Whole wheat flour also works, but expect a slightly denser texture.

The star of this loaf, sweet potatoes adds a velvety texture and natural sweetness. You can use canned puree, or steam and mash fresh sweet potatoes. If you love rustic recipes, check out our sourdough croissant bread—it’s another fall favorite around here.

🥕 For a veggie-packed alternative, try this moist carrot cake that’s just as tender and crowd-pleasing.

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👩‍🍳 Step-by-Step Instructions

This sweet potato bread is a quick bread, meaning no yeast and no fuss. Here’s how to make it from scratch.

🔥 Step-by-Step:

1. Preheat your oven to 350°F (180°C), or 160°C if you’re using a fan oven. Let it warm up while you get the batter ready, t’s almost showtime.
2. Prep the pan by lining a 9×5 inch loaf pan with parchment paper.
3. Whisk wet ingredients: In a large bowl, combine both sugars, eggs, oil, vanilla, water, and mashed sweet potato. Mix until smooth.
4. In a separate bowl, whisk together your dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. This spice blend is where all the cozy flavor lives, so don’t skimp on those whisks!
5. Combine wet and dry: Gently fold the dry mixture into the wet ingredients. Stir until just combined, don’t overmix.
6. Gently fold in the pecans. You want them evenly scattered without overmixing, just enough to sneak that buttery crunch into every bite.
7. Pour the batter into your parchment-lined loaf pan. It’ll be thick and a little glossy, exactly what you want.
8. Bake for 50 to 60 minutes, until the top is golden and a toothpick poked into the center comes out clean or with a few moist crumbs clinging on (the good kind).
9. Let it cool right in the pan on a wire rack. This helps the loaf set up beautifully, so every slice stays tender and picture-perfect.

🔔 Batter tip: It will be loose and wet—perfectly normal! That’s what gives this loaf its signature soft crumb.

Want to make it portable? This same batter can be used to bake muffins. Just divide into a muffin tin and bake for 20–25 minutes.

📦 Looking for make-ahead ideas? Sweet potato bread freezes beautifully. Just wrap slices individually and stash them in the freezer for up to 3 months.

Pair with a cup of chai and one of our lemon lavender cookies for an afternoon treat.

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😋 Taste, Texture & Variations

🧡 What does sweet potato bread taste like?

Think banana bread meets pumpkin pie. It’s:

• Soft and dense
• Warmly spiced
• Slightly nutty
• Not overly sweet

Every bite feels like autumn. The natural sugars in sweet potato caramelize slightly during baking, giving the loaf a gentle earthiness and that beautiful golden hue.

🥄 Texture:

• Moist crumb
• Slight crust around the edges
• Crunch from pecans (optional but recommended!)

You can make it nut-free by omitting pecans or swapping in chopped walnuts or even dried cranberries.

🎨 Creative Variations:

• Chocolate chips for a dessert-style loaf
• Coconut flakes for tropical flair
• Glaze with cream cheese icing for brunch
• Mini loaves for gifting (cut bake time to 35–40 minutes)

For another soft and nostalgic treat, check out these Boston cream cupcakes—they’re show-stopping and deceptively simple.

Looking for gluten-free swaps? Use a 1:1 gluten-free baking blend and monitor texture. The bread will still be tender, though slightly less structured.

🍪 Prefer cookies? Our peanut butter oatmeal balls are the no-bake cousin to this cozy loaf.

Remember: quick breads are forgiving. This one is beginner-friendly, kid-approved, and versatile for the seasons.

🥕 Nutrition, Benefits & Storage

🧠 What are the benefits of sweet potato bread?

Beyond its crave-worthy flavor, this loaf packs nutritional perks:

• Vitamin A powerhouse: Thanks to sweet potatoes (4,700+ IU per serving)
• Natural fiber: From both the sweet potato and flour
• Lower glycemic load than many refined baked goods
• Heart-healthy fats: Especially when made with sunflower oil or applesauce

Each slice delivers about 289 calories, 4g protein, and 2g fiber—perfect for a snack or light breakfast.

📦 How to store sweet potato bread:

• Room temperature: 3–4 days in an airtight container
• Fridge: Up to 7 days (wrap in foil to retain moisture)
• Freezer: Slice and freeze individually for easy thaw-and-eat breakfasts

💡 Pro tip: Warm slices in the microwave for 15 seconds and serve with a pat of butter or almond spread. Pure bliss.

This bread pairs beautifully with soups, too. Try it with our hearty sourdough bread bowl full of creamy chowder or chili.

Need a kid-friendly dessert for later? Don’t miss our rice krispie treats with marshmallow fluff. Sweet potato bread may be wholesome, but sometimes you just want sticky-sweet nostalgia!

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