When it comes to fall baking, most people think of pumpkin bread or banana bread. But if you haven’t tried sweet potato bread, you’re missing out on one of the fluffiest, most flavorful quick breads you can make.

This bread is naturally moist, lightly spiced, and packed with nutrients from sweet potatoes. Plus, it’s a great way to use up leftover mashed sweet potatoes. Whether you want a cozy breakfast, snack, or holiday side dish, this recipe will become a family favorite.

🛒 Ingredients You’ll Need

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves

Wet Ingredients:

• 1 cup cooked, mashed sweet potato (about 2 medium sweet potatoes)
• ½ cup vegetable oil (or melted butter)
• 1 cup granulated sugar
• ½ cup brown sugar (adds moisture & depth)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk (or plant-based alternative)

Optional Add-Ins:

• ½ cup chopped pecans or walnuts
• ½ cup raisins or dried cranberries
• Chocolate chips (for dessert-style bread)

✅ For best baking results, use a non-stick loaf pan like this one (Sponsored).

👩‍🍳 Step-by-Step Instructions

1: Prepare Sweet Potatoes

• Peel, cube, and boil sweet potatoes until tender (about 15 minutes).
• Mash until smooth and let cool.

2: Mix Dry Ingredients

• In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3: Mix Wet Ingredients

• In another bowl, whisk mashed sweet potato, oil, sugars, eggs, vanilla, and milk until combined.

4: Combine Wet & Dry

• Add wet ingredients to dry ingredients.
• Stir gently until just combined (don’t overmix).
• Fold in nuts or raisins if using.

5: Bake

• Pour batter into a greased loaf pan.
• Bake at 350°F (175°C) for 55–65 minutes.
• Check doneness with a toothpick (comes out clean).

6: Cool & Serve

• Let bread cool in pan for 10 minutes, then transfer to wire rack.
• Slice and enjoy warm or at room temperature.

🍯 Variations

• Gluten-Free: Use a gluten-free flour blend.
• Vegan: Replace eggs with flax eggs, and use almond milk.
• Sweet Potato Banana Bread: Replace half the sweet potato with mashed bananas.
• Holiday Spice Boost: Add ginger and allspice for richer flavor.

🥗 Nutrition (per slice, based on 12 servings)

• Calories: ~220
• Carbs: 32g
• Protein: 3g
• Fat: 9g
• Fiber: 2g

🍽 Serving Suggestions

• Breakfast: Spread with butter or cream cheese.
• Dessert: Drizzle with cream cheese glaze or serve with ice cream.
• Snack: Pair with a cup of coffee or tea.
• Holiday Table: Serve alongside roasted turkey, ham, or vegetarian mains.

FAQs About Sweet Potato Bread

Q: Can I use canned sweet potatoes?
Yes, but make sure to drain and mash them well (avoid syrup-packed).

Q: Can I freeze sweet potato bread?
Absolutely! Wrap slices in plastic and freeze up to 3 months.

Q: Can I make muffins instead?
Yes—bake in muffin tins for 18–22 minutes at the same temperature.

Q: Why is my bread dense?
Overmixing can make bread heavy. Mix until ingredients are just combined.

📝 Pro Tips

• Roast sweet potatoes instead of boiling for richer flavor.
• Add a streusel topping (butter, sugar, flour, cinnamon) for bakery-style bread.
• Always let bread cool before slicing to avoid crumbling.

🎯 Conclusion

This sweet potato bread recipe is the perfect balance of cozy flavors, moist texture, and versatility. It’s easy to make, deliciously spiced, and works for breakfast, snacks, or dessert.

Whether you’re baking for your family, hosting during the holidays, or meal-prepping for the week, this bread is a must-try.

👉 Bake it once, and you’ll be hooked—don’t be surprised if it disappears faster than pumpkin bread!