Go Back

Sweet Potato Bread

Maria G. Brooks
Sweet Potato Bread is a moist, spiced, and slightly sweet quick bread that’s perfect for breakfast, snacks, or even dessert.
Made with mashed sweet potatoes, warm spices, and a tender crumb, this loaf is both comforting and nutritious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, snak
Cuisine American, Southern
Servings 10 slices
Calories 220 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Loaf Pan (9x5-inch)
  • 1 Hand Mixer (optional)
  • 1 Wire rack (for cooling)

Ingredients
  

Dry Ingredients:

  • 1 ¾ cups 220g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Wet Ingredients:

  • 1 cup 240g mashed sweet potatoes (cooked & cooled)
  • ½ cup 100g brown sugar, packed
  • ¼ cup 50g granulated sugar
  • ½ cup 120ml vegetable oil (or melted butter)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup 60ml milk (or buttermilk)

Optional Add-ins:

  • ½ cup 60g chopped pecans or walnuts
  • ½ cup 80g chocolate chips or raisins

Instructions
 

Step 1: Prepare the Ingredients

  • Preheat your oven to 350°F (175°C).
    Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

Step 3: Combine the Wet Ingredients

  • In a large mixing bowl, whisk together the mashed sweet potatoes,
    brown sugar, granulated sugar, oil, eggs, vanilla extract, and milk until well combined.

Step 4: Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
    Do not overmix. Fold in nuts or chocolate chips if using.

Step 5: Bake the Bread

  • Pour the batter into the prepared loaf pan and smooth the top.
    Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
    Slice and enjoy!

Notes

  • For a healthier version: Substitute ½ cup of all-purpose flour with whole wheat flour and reduce sugar slightly.
  • For extra moisture: Add ¼ cup of applesauce to the batter.
  • Make it dairy-free: Use almond milk or coconut milk instead of regular milk.
  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Keyword Sweet Potato Bread