Sweet Potato Bread is a soft, dense, and warmly spiced quick bread made with mashed sweet potatoes, cinnamon, nutmeg, and chopped pecans. It’s similar in texture to banana bread but with a richer, earthier flavor thanks to the sweet potatoes. This bread is easy to make, requires no yeast or rising time, and fills your kitchen with the most inviting aroma as it bakes. Whether served plain, with a pat of butter, or a smear of cinnamon cream cheese, it’s a slice of pure comfort.
Ingredients:
- 1 cup mashed sweet potatoes (fresh or canned, drained)
- 1¼ cups granulated sugar
- ⅓ cup vegetable oil
- ⅓ cup water
- 2 large eggs
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ cup chopped pecans (optional)
- 2 tablespoons turbinado sugar (for topping, optional)
Instructions:
1. Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mash the Sweet Potatoes
- If using fresh sweet potatoes, peel, boil, and mash until smooth. Let cool slightly.
- If using canned sweet potatoes, drain and mash with a fork.
3. Mix the Wet Ingredients
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, oil, water, and eggs.
- Whisk until smooth and well blended.
4. Add the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
5. Fold in Pecans
- Gently fold in the chopped pecans if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle with turbinado sugar for a crunchy topping, if desired.
6. Bake
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, tent with foil during the last 15 minutes of baking.
7. Cool and Serve
- Let the bread cool in the pan for 15 minutes.
- Transfer to a wire rack to cool completely before slicing.
Tips & Variations:
- Add-ins: Swap pecans for walnuts, or add raisins, dried cranberries, or chocolate chips.
- Make it dairy-free: This recipe uses oil instead of butter, making it naturally dairy-free.
- Double the batch: This bread freezes beautifully. Wrap tightly and freeze for up to 3 months.
- Mini loaves: Divide the batter into 4 mini loaf pans and bake for 30–45 minutes.
Why You’ll Love It:
- Moist and flavorful: Thanks to the sweet potatoes and oil.
- Perfectly spiced: A cozy blend of cinnamon, nutmeg, and allspice.
- Versatile: Great for breakfast, snacks, or dessert.
- Easy to make: No mixer or fancy equipment needed.
This Sweet Potato Bread is the kind of recipe that feels like a warm hug. It’s simple, satisfying, and endlessly adaptable. Want to take it over the top? Serve it warm with cinnamon honey butter or a drizzle of maple glaze.