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April J Harris

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Sweet Potato Bread Recipe

August 15, 2019 by April Harris 32 Comments

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

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.
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.

Sweet Potato Bread

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!

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.

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

4.8 from 5 reviews
Sweet Potato Bread Recipe
 
Print
Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 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).
  2. Grease and flour or line two 2 pound loaf pans (should be about 9 x 5 inches or 23 x 13 centimeters).
  3. In a large bowl, mix together the sugar, milk, oil, vanilla, sweet potatoes and eggs until well blended.
  4. Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  5. Add the dry ingredients to the sweet potato mixture and stir just until moistened.
  6. 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.)
  7. Put the batter in the loaf pans, dividing evenly if you have not already divided the mixture.
  8. Bake 50 to 60 minutes or until a skewer or toothpick inserted in the centre comes out clean.
  9. Cool for 20 minutes before removing from the pans.
  10. 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.
  11. Cool for about 2 hours before slicing - if you can wait that long!
  12. The loaves will keep tightly wrapped at room temperature for up to 4 to 5 days.
3.4.3177

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Filed Under: Breads, Breakfast, Cake, Food, Healthy Living, Loaf Cakes, Quick Breads, Recipes, Vegetarian Tagged With: cakes with vegetables, healthy alternatives, how to make bread from sweet potatoes, loaf cakes, quick breads, Sweet Potato Bread, sweet potatoes

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Comments

  1. shaheen says

    September 11, 2017 at 7:16 am

    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.

    Reply
    • April Harris says

      September 11, 2017 at 7:36 am

      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 🙂

      Reply
  2. Linda says

    September 11, 2017 at 9:58 pm

    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

    Reply
    • April Harris says

      September 12, 2017 at 9:45 am

      Thank you, Linda, and thank you so much for visiting and sharing. Have a lovely week!

      Reply
  3. Richelle says

    September 12, 2017 at 2:49 am

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

    Reply
    • April Harris says

      September 12, 2017 at 9:46 am

      Thank you, Richelle. I’m intrigued by the idea of sweet potato biscuits – they sound lovely.

      Reply
  4. Cathy Lawdanski says

    September 12, 2017 at 10:05 am

    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!

    Reply
    • April Harris says

      September 13, 2017 at 4:23 pm

      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 🙂

      Reply
  5. Kelly @ Kelly Lynns Sweets and Treats says

    September 12, 2017 at 7:48 pm

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

    Reply
    • April Harris says

      September 13, 2017 at 4:24 pm

      Thank you so much, Kelly! I really appreciate your visit 🙂 I always enjoy Reader Tip Tuesday!

      Reply
  6. Miz Helen says

    September 16, 2017 at 4:03 pm

    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

    Reply
    • April Harris says

      September 16, 2017 at 4:40 pm

      Thank you so much, Miz Helen! I hope your week is wonderful too 🙂

      Reply
  7. Julie says

    September 16, 2017 at 5:01 pm

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

    Reply
    • April Harris says

      September 16, 2017 at 5:03 pm

      Thank you, Julie! I’m so glad you like it. Hope you are having a lovely weekend 🙂

      Reply
  8. Leanna says

    September 19, 2017 at 5:16 pm

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

    Reply
    • April Harris says

      September 19, 2017 at 5:28 pm

      Thank you so much, Leanna, and thank you for pinning too!

      Reply
  9. Ava says

    February 2, 2018 at 6:51 am

    This sound very interesting and unique.
    I never made any dish with “sweet potatoes”, I definitely gonna try this recipe at my home.

    Reply
    • April Harris says

      February 2, 2018 at 1:10 pm

      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 🙂

      Reply
  10. a jar full of marigolds says

    September 17, 2018 at 11:05 am

    That looks quite tasty.

    Reply
    • April Harris says

      September 17, 2018 at 4:06 pm

      Thank you!

      Reply
  11. Michele says

    September 17, 2018 at 2:27 pm

    Oh my goodness, this sweet potato bread looks so delicious!! Perfect for Fall!

    Reply
    • April Harris says

      September 17, 2018 at 4:07 pm

      Thank you so much, Michele!

      Reply
  12. Dems Banjo says

    September 21, 2018 at 12:59 pm

    Thanks April ,this looks very interesting! i love sweet potatoes, and trying this out soon.

    Reply
    • April Harris says

      September 23, 2018 at 11:05 am

      Thank you, Dems!

      Reply
  13. Kippi says

    September 24, 2018 at 9:53 pm

    This is sounds like a yummy fall recipe. I pinned it so I can grab it and make for my family.
    Happy Fall, Kippi

    Reply
    • April Harris says

      September 25, 2018 at 7:58 pm

      Thank you so much, Kippi, and thank you for pinning too!

      Reply
  14. Irene says

    August 15, 2019 at 1:54 pm

    I love sweet potato as a baking ingredient, and this loaf is a “must try” for sure!

    Reply
    • April Harris says

      August 15, 2019 at 2:57 pm

      Thank you for your very kind comment, Irene! I hope that you and yours enjoy the loaf as much as we do!

      Reply
  15. Pat says

    August 19, 2019 at 2:36 pm

    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

    Reply
    • April Harris says

      August 19, 2019 at 6:00 pm

      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!

      Reply

Trackbacks

  1. Weekly Rays of Sunshine # 246 | Recipes and Ramblings with the Tumbleweed Contessa says:
    September 16, 2017 at 2:52 pm

    […] April J. Harris:  Sweet Potato Bread […]

    Reply
  2. Sweet Potato Bread Recipe – April J Harris – Food Blog says:
    September 16, 2018 at 10:30 am

    […] Read Full Article from Author April Harris Source link […]

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