Sweet Potato Bread
Sweet potato bread bakes up moist and tender with a delicate crumb that melts in your mouth. Using butter instead of oil adds a rich, indulgent flavor that perfectly complements the natural sweetness of the sweet potatoes.
Why You’ll Love This
This sweet potato bread recipe uses unsalted butter instead of vegetable oil. In our house, we have been striving to use real ingredients that are not processed!
You’ll love this sweet potato bread quick bread because it’s buttery, moist, and full of comforting flavor in every bite. The sweet potatoes bring natural sweetness and a soft texture, while the butter makes it extra rich.
It’s a perfect use for leftover sweet potatoes. And if you aren’t going to have any leftovers, bake a few extra sweet potatoes so you can make this fabulous bread!
This sweet potato bread comes together in 15 minutes and is easy to prepare!
Some of our other favorite fall desserts to make are S’mores Bars, Chai Biscotti, Apple Butter Pie, Italian Butterball Cookies, and Eggnog Bundt Cake, just to name a few.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Sweet Potato Bread
Tips
- Use well-cooked, mashed sweet potatoes – bake, roast, or steam them until soft for the best flavor and smooth texture. I highly recommend baked sweet potatoes!
- Measure the potato mash carefully – too much can make the bread dense, while too little can make it dry.
- Don’t overmix the batter – stir just until combined and some flour remains to keep the crumb tender.
Variations
- Add some orange zest to the batter for a bright citrus flavor.
- Stir in some semi-sweet chocolate chips.
- Mix in some dried cranberries, raisins, or chopped dates.
- Sprinkle some turbinado sugar on top before baking.
- Make a glaze by mixing 3/4 cup powdered sugar, 1/2 teaspoon of vanilla, and 3-4 tablespoons of milk, and drizzle over the top.
- This recipe can be made into mini loaves rather than the 9×5 loaf pan. Adjust the baking time, and bake for 20-25 minutes or until a toothpick comes out clean from the center of a muffin.
FAQs
Absolutely! This bread tastes even better the following day.
Store in an airtight container at room temperature for up to 4 days. Or freeze for up to 3 months.
More Delicious Quick Bread Recipes
Sweet Potato Bread Recipe (made with butter)
Ingredients
- 1 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg fresh ground is best
- 1/8 tsp Ground cloves
- 1/2 tsp Kosher salt
- 1 cup Sweet potato flesh cooked and mashed
- 2/3 cup Granulated sugar
- 1/3 cup Dark brown sugar
- 1/2 cup Unsalted butter melted and cooled
- 1 tsp Vanilla extract
- 2 large Eggs room temperature
- 1/2 cup Half and Half or whole milk
- 3/4 cup Chopped pecans
Instructions
- Preheat the oven to 350ºF. Spray a 12-cup muffin tin with baking spray that contains flour, or line with muffin papers.
- In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and kosher salt together until combined. In a large bowl, with an electric mixer, beat the mashed sweet potato with the granulated sugar and dark brown sugar on medium speed until well combined, about 1 minute.1 1/2 cups All-purpose flour, 1 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Ground cinnamon, 1/2 tsp Ground nutmeg, 1/8 tsp Ground cloves, 1/2 tsp Kosher salt, 1 cup Sweet potato flesh, 2/3 cup Granulated sugar, 1/3 cup Dark brown sugar
- Add the melted butter and mix on low until well combined. Add the vanilla. Add the eggs one at a time, mixing until fully incorporated after each addition.1/2 cup Unsalted butter, 1 tsp Vanilla extract, 2 large Eggs
- On low speed, add half of the dry ingredients and 1/4 cup of the half and half to the wet ingredients until combined. Repeat with the remaining dry ingredients and half and half, mixing just until combined and some streaks of flour remain. Fold in the pecans if using.1/2 cup Half and Half, 3/4 cup Chopped pecans
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 15-20 minutes, then turn it out onto a wire rack to cool completely.
Notes
- Use well-cooked, mashed sweet potatoes – bake, roast, or steam them until soft for the best flavor and smooth texture. I highly recommend baked sweet potatoes!
- Don’t overmix the batter – stir just until combined and some flour remains before folding in the pecans. This will keep the crumb tender.
- Start checking for doneness at 50 minutes. Overbaking will dry the bread out.