Sweet Potato Bread Recipe

Introduction

Sweet Potato Bread is a moist, warmly spiced loaf perfect for cozy mornings or afternoon snacks. Its natural sweetness from mashed sweet potatoes combined with aromatic spices makes it a comforting treat that’s easy to bake at home.

Ingredients

• 1 cup mashed sweet potato (cooled)
• ¾ cup white sugar
• ½ cup packed light brown sugar
• 1 ¾ cups all-purpose flour (sifted)
• cooking spray
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ cup vegetable oil (or avocado oil)
• 2 large eggs
• ½ cup chopped pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with cooking spray to prevent sticking.
2. Step 2: In a large bowl, combine the mashed sweet potato and vegetable oil, beating well to blend thoroughly.
3. Step 3: Add the white sugar and brown sugar to the sweet potato mixture, then beat until fully combined.
4. Step 4: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
5. Step 5: In a separate bowl, whisk together the sifted flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and kosher salt.
6. Step 6: Gradually stir the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
7. Step 7: Fold in the remaining mashed sweet potato and chopped pecans, if using, ensuring an even distribution.
8. Step 8: Pour the batter into the prepared loaf pan and smooth the top.
9. Step 9: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
10. Step 10: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For extra moisture and flavor, try adding a teaspoon of vanilla extract to the wet ingredients.
• Swap pecans for walnuts or omit nuts for a nut-free version.
• If you prefer a sweeter loaf, increase the sugar slightly or add a drizzle of honey before serving.
• Using avocado oil instead of vegetable oil can add a subtle buttery taste and increase healthy fats.

Storage

Store the sweet potato bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm slices briefly in a toaster or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned mashed sweet potatoes work well as a convenient alternative. Just make sure they are well drained and not too watery to avoid a soggy loaf.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf; it should come out with only a few moist crumbs attached. If it’s wet with batter, bake for a few more minutes and test again.

Sweet Potato Bread Recipe

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4.9 from 106 reviews

This Sweet Potato Bread recipe is a moist, flavorful quick bread combining the natural sweetness of mashed sweet potatoes with warm spices like cinnamon, nutmeg, and ginger. It’s a comforting treat perfect for breakfast or a snack, and includes an optional addition of crunchy pecans for extra texture.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10-20 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup mashed sweet potato (cooled)
• ½ cup vegetable oil (or avocado oil)
• ¾ cup white sugar
• ½ cup packed light brown sugar
• 2 large eggs

Dry Ingredients

• 1 ¾ cups all-purpose flour (sifted)
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon baking powder
• 1 teaspoon baking soda

Optional

• ½ cup chopped pecans
• Cooking spray (for greasing the pan)

Instructions

1. Prep the pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray to ensure the bread doesn’t stick.
2. Mix wet ingredients: In a large bowl, combine the cooled mashed sweet potato and vegetable oil. Beat well until smooth. Add the white sugar and light brown sugar, then beat the mixture until fully combined. Next, add the eggs one at a time, beating well after each addition to incorporate fully.
3. Prepare dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and kosher salt. Stir these dry ingredients to mix evenly.
4. Combine mixtures: Gradually stir the dry flour mixture into the wet egg mixture. Mix alternately if any additional liquid was mentioned (article references water alternately with flour but no quantity is given; since it’s missing in the original text, assuming none used). Mix just until combined to avoid overmixing which could toughen the bread.
5. Add pecans and remaining sweet potato: Stir in the additional ½ cup of chopped pecans if using and any remaining mashed sweet potato if left. Pour the batter into the prepared loaf pan evenly.
6. Bake the bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. This indicates the bread is fully baked but still moist.
7. Cool before slicing: Let the bread cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing to maintain texture and avoid crumbling.

Notes

• Ensure the mashed sweet potato is fully cooled before mixing to prevent cooking the eggs prematurely.
• Using sifted flour helps achieve a lighter texture in the bread.
• Don’t overmix the batter; mix until just combined to avoid a dense loaf.
• Optional: Toasted pecans can add a lovely crunch and flavor contrast.
• Store the sweet potato bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
• This bread freezes well; wrap tightly in plastic wrap and then foil for up to 2 months.

Keywords: sweet potato bread, quick bread, homemade bread, fall recipes, spiced bread, pecan bread