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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.
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4.8 from 5 votes

Sweet Potato Bread Recipe

Course Bread, Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 loaves
Author Adapted from The Betty Crocker Cookbook


  • 2 cups sugar
  • cup milk
  • 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
  • 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


  • 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.
Tried this recipe?Mention @apriljharris or tag #apriljharris!