Sweet Potato Bread Recipe

You won’t believe how delicious this Sweet Potato Bread is! It may sound unusual, but this easy to make treat is so tasty it’s absolutely addictive.

My Sweet Potato Bread recipe is so delicious, it may just be addictive! Frankly, even with my healthy eating resolutions, I'm finding it very hard to resist this tasty recipe.

I first made and blogged this recipe back in October 2012. Looking for something to make with an over-abundance of sweet potatoes, I adapted a recipe from my Betty Crocker Cookbook. Since then, I’ve made Sweet Potato Bread at least a couple of times every year. Recently I decided it was time to take some new photographs, update and re-publish the recipe. You can see photo from way back in 2012 below.

Sweet Potato Bread

Luckily my photography and styling skills have improved a little bit since then!

Back in 2012, my idea of healthy eating was much different than it is now – but I was still drawn to this bread because it has wholesome ingredients. I adapted the recipe back then, and over the years it’s continued to evolve. This year I reduced the sugar from 2⅓ cups to 2 cups. Nobody actually noticed the change, and it did make me feel a bit better about treating myself. That’s a good thing because I really can’t resist Sweet Potato Bread!

You won’t be able to resist this deliciously spiced, cut and come again loaf!

My Sweet Potato Bread recipe is so delicious, it may just be addictive! Frankly, even with my healthy eating resolutions, I'm finding it very hard to resist this tasty recipe.

Pin this recipe for later

Sweet Potato Bread is one of those breads that mellows with age.  Stored in a covered container or well wrapped in foil, it will keep for a good four to five days at room temperature. The flavours get deeper day by day and the cake becomes even more moist. If you aren’t planning to give the second loaf away – it makes a wonderful foodie gift – you can freeze it.

I almost always use leftover sweet potatoes in this recipe, but it is so tasty I have been known to peel, boil and mash sweet potatoes just to make this bread. You can also scoop the middles out of baked sweet potatoes and mash gently with a fork. I prefer not to put butter in my sweet potato mash, but you can still use it in the cake if you have.

Serve Sweet Potato Bread simply sliced or spread with butter for breakfast or at tea time. It’s also wonderful for dessert, served with whipped cream or ice cream and a little sprinkle of ginger.

Sweet Potato Bread Recipe

Makes 2 loaves – each loaf serves 12
Adapted from The Betty Crocker Cookbook
Preparation time 15 – 20 minutes
(not including boiling the sweet potatoes)
Cook time 50 to 60 minutes

2 cups sugar
⅔ cup milk
⅔ cup mild vegetable oil
1 teaspoon vanilla
2 cups cooked, mashed, and cooled, dark-orange sweet potatoes (about 1¼ pounds)
4 large eggs at room temperature
3½ cups all purpose (plain) flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 generous teaspoon ground cinnamon
1 teaspoon ginger
½ teaspoon ground nutmeg
1 cup raisins, sultanas or dried cranberries
1 cup pecans, roughly chopped

Heat the oven to 350°F (175°C, 170°C for fan ovens). Grease and flour or line two 2 pound loaf pans (should be about 9 x 5 inches or 23 x 13 centimeters).

In a large bowl, mix together the sugar, milk, oil, vanilla, sweet potatoes and eggs until well blended.

Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the sweet potato mixture and stir just until moistened. Stir in the cranberries or raisins and pecans. Or divide the batter evenly between two bowls after stirring in the pecans. Stir half a cup of dried cranberries into one bowl and half a cup of raisins or sultanas into the other. Put the batter in the loaf pans, dividing evenly if you have not already divided the mixture.

Bake 50 to 60 minutes or until a skewer or toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from the pans.

Loosen the sides of the loaves from the pans (if you use liners you won’t have to do this) and place right side up on a cooling rack. Cool for about 2 hours before slicing – if you can wait that long!

The loaves will keep tightly wrapped at room temperature for 4 to 5 days.

Printable Sweet Potato Bread Recipe

5.0 from 3 reviews
Sweet Potato Bread Recipe
 
Cook time
Total time
 
Author:
Serves: 2 loaves
Ingredients
  • 2 cups sugar
  • ⅔ cup milk
  • ⅔ cup mild vegetable oil
  • 1 teaspoon vanilla
  • 2 cups cooked, mashed, and cooled, dark-orange sweet potatoes
  • (about 1¼ pounds)
  • 4 large eggs at room temperature
  • 3½ cups all purpose (plain) flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 generous teaspoon ground cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon ground nutmeg
  • 1 cup raisins, sultanas or dried cranberries
  • 1 cup pecans, roughly chopped
Instructions
  1. Heat the oven to 350°F (175°C, 170° for fan ovens). Grease and flour or line two 2 pound loaf pans (should be about 9 x 5 inches or 23 x 13 centimeters).
  2. In a large bowl, mix together the sugar, milk, oil, vanilla, sweet potatoes and eggs until well blended.
  3. Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the sweet potato mixture and stir just until moistened. Stir in the cranberries or raisins and pecans. Or divide the batter evenly between two bowls after stirring in the pecans. Stir half a cup of dried cranberries into one bowl and half a cup of raisins or sultanas into the other. Put the batter in the loaf pans, dividing evenly if you have not already divided the mixture.
  4. Bake 50 to 60 minutes or until a skewer or toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from the pans.
  5. Loosen the sides of the loaves from the pans (if you use liners you won’t have to do this) and place right side up on a cooling rack. Cool for about 2 hours before slicing - if you can wait that long!
  6. The loaves will keep tightly wrapped at room temperature for up to 4 to 5 days.

Delicious Recipes Using Fall Vegetables

Sweet Potato Burger

Butternut Pecan Loaf Cake

Zucchini Lemon and Chia Seed Muffins

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Article by April Harris

April has written 1281 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.


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Comments

  1. April i would love a slice of this for breakfast. I have made many a muffin and cakes with sweet potatoes, but never featured a loaf on my blog, this has to change.

    • Thank you, Shaheen, it really is delicious for breakfast! I’m amazed at what a versatile baking ingredient sweet potatoes are. I think they are my favourite fall ingredient next to pumpkin…oh, and apples!! Have a lovely week 🙂

  2. This sounds tasty. I’ve never cooked with sweet potatoes this way, but I’m going to try it. Thanks for sharing.

    Wishes for tasty dishes,
    Linda

  3. Mmmm. Looks yummy! I’ve made biscuits with sweet potatoes, but not quick bread. Yum!

  4. I love anything with sweet potatoes. Have never ever heard of sweet potato bread and it looks so delicious! Your photography and styling are beautiful. Makes me think about going back and re-shooting some of my early posts!

  5. Sounds so yummy!! I saw your link on the Reader Tip Tuesday Link Party and had to check this out!!

  6. Hi April,
    This is a delicious Sweet Potato Bread, I just pinned it. Great idea to update the post!
    Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
    Miz Helen

  7. Your sweet potato bread looks and sounds so good April.
    Thanks for sharing at C&C with J&J.

  8. This looks really good. Your new pics are very well done the bread looks hardy and delicious. Pinning.

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