Sweet Potato Bread Recipe (made with butter)

5 from 1 vote

Sweet potato bread is soft, buttery, and full of warm spice every slice is a cozy bite of comfort.

Prep Time15

Cook Time1

Course: Breakfast, Dessert

Cuisine: American

Keyword: holidays, loaf cake, quick bread, sweet potato, sweet potato bread

Servings:

Calories: 274kcal

Author: Leigh Harris

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.

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.