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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/sweet-potato-bread-recipe/