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 redolent of cinnamon and ginger, a warmly spiced quick bread perfect for breakfast, lunchboxes, afternoon tea and snacks.

Recipe Evolution

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.

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

Created by: April J Harris

Sweet Potato Bread Recipe

Course Bread, Dessert

Servings 2 loaves

My Sweet Potato Bread recipe is redolent of cinnamon and ginger, a warmly spiced quick bread perfect for breakfast, afternoon tea and snacks.

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Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups sugar
• ⅔ cup milk
• ⅔ cup mild vegetable oil
• 1 teaspoon vanilla
• 2 cups cooked, mashed, and cooled, dark-orange sweet potatoes that's about 1¼ pounds
• 4 large eggs at room temperature
• 3½ cups all purpose flour all purpose flour is also known as plain flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 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.

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