Sweet Potato Bread
This moist, spiced sweet potato quick bread is an underrated fall baking gem that delivers an incredibly tender crumb with warm cinnamon and nutmeg in every slice. Made with simple pantry staples and either fresh roasted or canned sweet potatoes, it comes together effortlessly and stays soft for days — perfect for breakfast with butter, an afternoon snack, or a comforting dessert.
Equipment
- 9x5-inch loaf pan - Standard size for quick breads
- Large mixing bowls - At least two, for separating wet and dry ingredients
- Whisk - For combining ingredients smoothly
- Rubber spatula - For folding batter and scraping the bowl
- Measuring cups and spoons - For accurate measurements
- Potato masher or fork - To mash sweet potatoes until smooth
- Cooling rack - For proper cooling after baking
- Parchment paper - (optional) For easy loaf removal
- Foil-lined baking sheet - For roasting fresh sweet potatoes
Ingredients
Wet Ingredients
- 1 1/2 cups mashed sweet potatoes - 340g; use fresh roasted or canned (drain well)
- 1 cup granulated sugar - 200g
- 1/2 cup packed light brown sugar - 100g; adds moisture and caramel notes
- 1/2 cup vegetable oil or melted coconut oil - 120ml
- 2 large eggs - Room temperature
- 1/4 cup water or milk - 60ml; helps achieve right batter consistency
- 1 tsp vanilla extract - Optional but recommended
Dry Ingredients
- 1 3/4 cups all-purpose flour - 220g; spooned and leveled
- 1 1/2 tsp baking soda - Leavening agent; ensure it's fresh
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Optional Mix-Ins
- 3/4 cup chopped pecans or walnuts - 85g; optional, for texture
Instructions
- If using fresh sweet potatoes, roast at 400°F (200°C) for 45–55 minutes until tender, then peel and mash until smooth. If using canned, drain thoroughly and mash until smooth. Measure out 1½ cups (340g).
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, and optionally line with parchment paper leaving overhang on the sides for easy removal.
- In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, oil, water or milk, and vanilla extract for 1–2 minutes until completely smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt for about 30 seconds until evenly combined with no clumps.
- Pour the dry ingredients into the wet ingredients and gently fold with a rubber spatula just until no flour streaks remain — do not overmix, as this leads to a dense loaf.
- If using nuts, chocolate chips, or other mix-ins, gently fold them into the batter now with just a few strokes until evenly distributed.
- Pour the batter into the prepared loaf pan, smooth the top, and tap the pan 2–3 times on the counter. Bake for 55–65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs; tent with foil after 40 minutes if the top browns too quickly.
- Cool in the pan on a wire rack for 15–20 minutes, then lift out and cool completely (about 1 hour) before slicing with a serrated knife for the cleanest cuts.
Notes
- Don't overmix: Once flour is added, stir just until combined — overmixing develops gluten and creates a tough, dense loaf.
- Measure sweet potato accurately: Pack mashed sweet potato into the measuring cup and level off. Too much makes the bread gummy; too little makes it dry.
- Spoon and level flour: Spoon flour into the measuring cup and level with a knife to avoid packing in too much, which dries out the bread.
- Room temperature eggs: Cold eggs can cause lumps in the batter; bring them to room temperature for smoother incorporation.
- Check baking soda freshness: Old baking soda won't leaven properly, resulting in a heavy loaf. Replace if it's been open more than 6 months.
- Canned sweet potatoes: Bruce's Cut Sweet Potatoes (without added syrup) work great — just drain thoroughly before mashing.
- Gluten-free option: Substitute a 1-to-1 gluten-free flour blend (such as Bob's Red Mill); bake for an extra 2–3 minutes.
- Storage: Wrap cooled loaf tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Wrap whole loaf or individual slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months; thaw overnight at room temperature.
- Flavor variations: Try folding in 1 cup chocolate chips, 1 cup dried cranberries + 1 tbsp orange zest, or replacing half the granulated sugar with maple syrup for exciting twists.