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 redolent of cinnamon and ginger, a warmly spiced quick bread perfect for breakfast, lunchboxes, afternoon tea and snacks.
My Sweet Potato Bread Recipe
I first 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. You can see photo from way back in 2012 below.
Luckily my photography and styling skills have improved a little bit since then!
Recipe Evolution
Back in 2012, my idea of healthy eating was much different than it is now! However I was still drawn to this bread because it has wholesome ingredients. I adapted the recipe back then, and recently I reduced the sugar by half a cup as well.
Nobody actually noticed the change, and it made 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!
Does Sweet Potato Bread Keep Well?
Sweet Potato Bread is one of those breads that mellows with age. Therefore you can store it in a covered container or well wrapped in foil for a good four to five days at room temperature. The flavours get deeper day by day and the cake becomes even more moist.
The recipe makes two loaves, and the second loaf makes a wonderful foodie gift. However if you aren’t planning to give it away, you can freeze it. You can freeze the loaf whole if you plan to use it all at once. Alternatively, you can slice the loaf before freezing and slide a little piece of waxed or greaseproof paper between each slice. Wrap well or place in a freezer bag, and you can thaw a slice at a time when you fancy a treat.
Love Your Leftovers
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.
Do you put butter in your baked sweet potatoes? Don’t worry, you can still use the leftovers in the cake if you have. The cake will be a little higher in calories as a result though.
How Can I Serve Sweet Potato Bread?
Serve Sweet Potato Bread simply sliced or spread with butter for breakfast or at tea time. Or serve with whipped cream or ice cream and a little sprinkle of ginger for a decadent dessert.
Sweet Potato Bread – Printable Recipe
Sweet Potato Bread Recipe
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
- 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).
- 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 the dry ingredients 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 20 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 up to 4 to 5 days.
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 🙂
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
Thank you, Linda, and thank you so much for visiting and sharing. Have a lovely week!
Mmmm. Looks yummy! I’ve made biscuits with sweet potatoes, but not quick bread. Yum!
Thank you, Richelle. I’m intrigued by the idea of sweet potato biscuits – they sound lovely.
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!
Oh thank you so much, Cathy! My photography and styling are something I am really working on. I used my iPhone 7 Plus for these shots. Have a lovely week 🙂
Sounds so yummy!! I saw your link on the Reader Tip Tuesday Link Party and had to check this out!!
Thank you so much, Kelly! I really appreciate your visit 🙂 I always enjoy Reader Tip Tuesday!
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
Thank you so much, Miz Helen! I hope your week is wonderful too 🙂
Your sweet potato bread looks and sounds so good April.
Thanks for sharing at C&C with J&J.
Thank you, Julie! I’m so glad you like it. Hope you are having a lovely weekend 🙂
This looks really good. Your new pics are very well done the bread looks hardy and delicious. Pinning.
Thank you so much, Leanna, and thank you for pinning too!
This sound very interesting and unique.
I never made any dish with “sweet potatoes”, I definitely gonna try this recipe at my home.
I didn’t cook with sweet potatoes until a few years ago, Ava. In fact, I had never tasted them until about ten years ago! Now I can’t get enough of them! I hope you enjoy the recipe as much as we do 🙂
That looks quite tasty.
Thank you!
Oh my goodness, this sweet potato bread looks so delicious!! Perfect for Fall!
Thank you so much, Michele!
Thanks April ,this looks very interesting! i love sweet potatoes, and trying this out soon.
Thank you, Dems!
This is sounds like a yummy fall recipe. I pinned it so I can grab it and make for my family.
Happy Fall, Kippi
Thank you so much, Kippi, and thank you for pinning too!
I love sweet potato as a baking ingredient, and this loaf is a “must try” for sure!
Thank you for your very kind comment, Irene! I hope that you and yours enjoy the loaf as much as we do!
This bread looks perfect for the fall! My husband does not like sweet potatoes as a vegetable but I know he’ll enjoy them this way. Pinning to my “Sweet breads” board on Pinterest
Thank you, Pat, and thank you for pinning too! You don’t really notice the sweet potato in this bread, so hopefully your husband will definitely enjoy it!
Wow, I love this idea! I love sweet potato (more than pumpkin maybe?!) and have never heard of sweet potato bread. Saving this to bake this Fall! Thanks, April!
Thank you, Rachael! Please let me know what you think if you get round to trying it. 🙂
Great recipe, and I grinned about your little aside on styling and photography –I am such a beginner!
Thank you, Michele! I’m definitely still a beginner too, even though I’ve been working on it for a long time! 🙂