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.

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.

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!

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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

 

Print

Cook time

50 mins

Total time

50 mins

 

Author: Adapted from The Betty Crocker Cookbook

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.

3.4.3177

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