Discover a cozy sweet potato bread recipe with warm spices and a moist, tender crumb. Easy to make, perfect for fall!

Sweet Potato Bread Recipe

I’ve always been a fan of cozy, homemade breads, especially when the seasons start to shift and I’m craving something warm and comforting. 

This sweet potato bread recipe came about one chilly fall afternoon when I had a couple of leftover sweet potatoes from a dinner recipe sitting on my counter, begging to be used. 

I wanted something that felt like a hug in loaf form—soft, slightly sweet, and packed with that rich, earthy flavor only sweet potatoes can bring. 

After a bit of tinkering in the kitchen, this recipe was born, and it’s been a staple in my home ever since. It’s perfect for breakfast, a snack with a smear of butter, or even as a base for a fancy dessert. 

Plus, it fills the house with the most incredible aroma while it bakes. I’m excited to share this with you because it’s simple enough for beginners but special enough to impress anyone who takes a bite.

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Why You’ll Love This Sweet Potato Bread Recipe

This sweet potato bread is a crowd-pleaser with its moist, tender crumb and subtle sweetness that pairs perfectly with a morning coffee or an evening tea. 

It’s versatile, easy to make, and uses simple ingredients you probably already have in your pantry. 

The natural sweetness of sweet potatoes means you don’t need a ton of sugar, and the warm spices like cinnamon and nutmeg give it that cozy, fall-inspired vibe. 

Whether you’re baking for yourself, your family, or a gathering, this bread is sure to spark smiles and requests for seconds.

  • Naturally sweet and flavorful from roasted sweet potatoes
  • Soft, moist texture that stays fresh for days
  • Perfect balance of warm spices for a comforting taste
  • Easy to customize with add-ins like nuts or dried fruit
  • Great for breakfast, snacks, or even dessert

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Ingredients For Sweet Potato Bread

You’ll need just a handful of pantry staples and fresh sweet potatoes to whip up this delicious bread. Here’s what to gather:

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Kitchen Equipment Needed

This recipe comes together easily with basic kitchen tools. Here’s what you’ll need:

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Step-by-Step Instructions

Baking this sweet potato bread is straightforward, but I’ve broken it down into detailed steps to make it foolproof, even if you’re new to baking. Follow along, and you’ll have a gorgeous loaf in no time.

1. Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). 

Wash 2 medium sweet potatoes, pat them dry, and poke several holes in them with a fork to let steam escape. 

Place them on a baking sheet and roast for 45–60 minutes, or until they’re soft and easily pierced with a fork. 

Let them cool slightly, then peel and mash with a potato masher until smooth. 

Measure out 1 ½ cups (360g) of mashed sweet potato and set aside.

2. Prepare the Loaf Pan

Lower the oven temperature to 350°F (175°C). 

Grease a 9x5-inch loaf pan with butter or non-stick spray, and line it with parchment paper, leaving some overhang for easy removal. This ensures your bread comes out cleanly without sticking.

3. Mix the Dry Ingredients

In a large mixing bowl, combine 2 cups (240g) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp ginger. 

Use a whisk to blend everything evenly, ensuring the spices and leavening agents are well distributed.

4. Mix the Wet Ingredients

In another mixing bowl, whisk together ¾ cup (150g) granulated sugar, ½ cup (100g) brown sugar, ½ cup (120ml) vegetable oil, 2 large eggs, 1 tsp vanilla extract, and ¼ cup (60ml) milk. 

Add the 1 ½ cups (360g) mashed sweet potato and stir until smooth. 

The mixture should look creamy and well-combined, with no lumps of sweet potato.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. 

Be careful not to overmix, as this can make the bread dense. If you’re adding pecans or walnuts, fold in ½ cup (60g) now.

6. Pour and Smooth the Batter

Pour the batter into the prepared 9x5-inch loaf pan and use a spatula to smooth the top. This ensures even baking and a nice, uniform loaf.

7. Bake the Bread

Place the loaf pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. 

If the top starts browning too quickly, cover it loosely with aluminum foil after 45 minutes.

8. Cool and Remove

Let the bread cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out. 

Transfer to a wire rack to cool completely before slicing to avoid crumbling.

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Tips for Success

I’ve made this bread countless times, and these tips have helped me get it just right every time. They’ll help you avoid common pitfalls and make your loaf as delicious as possible.

  • Roast, don’t boil, the sweet potatoes for deeper flavor.
  • Measure flour by spooning it into the cup and leveling it off to avoid a dense loaf.
  • Don’t overmix the batter to keep the bread light and tender.
  • Check for doneness with a toothpick, as ovens vary.
  • Let the bread cool fully before slicing for clean cuts.

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Serving Suggestions

This sweet potato bread is versatile enough to shine at any time of day, from breakfast to dessert. Its warm, spiced flavor pairs beautifully with both sweet and savory accompaniments, making it a go-to for cozy gatherings or a quiet moment at home.

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Variations to Try

This recipe is a fantastic base that you can tweak to suit your tastes or what you have on hand. Here are some fun ways to switch it up:

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Storage and Reheating

Store your sweet potato bread properly to keep it fresh and tasty. Here’s how:

  • Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week, but bring to room temperature before serving.
  • Freeze slices in freezer bags for up to 3 months; thaw overnight in the fridge.
  • Reheat slices in a toaster oven at 300°F (150°C) for 5 minutes for a warm, fresh taste.

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Nutritional Facts

Here’s the approximate nutritional breakdown per slice (based on 12 slices per loaf):

  • Calories: 220 kcal
  • Fat: 10g (2g saturated)
  • Carbohydrates: 30g (15g sugars)
  • Protein: 4g
  • Fiber: 2g
  • Sodium: 200mg

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Health Benefits of Key Ingredients

Sweet potatoes are the star of this bread, and they bring more than just flavor to the table. Packed with nutrients, they make this loaf a wholesome treat you can feel good about enjoying. 

The spices and other ingredients also add their own health perks, making this bread a delicious way to sneak in some goodness.

  • Sweet potatoes: Rich in fiber, vitamins A and C, and antioxidants, supporting eye health and immunity.
  • Cinnamon: May help regulate blood sugar and has anti-inflammatory properties.
  • Nutmeg: Contains compounds that may aid digestion and improve sleep.
  • Eggs: Provide high-quality protein and essential nutrients like choline for brain health.
  • Pecans: Offer healthy fats and antioxidants, supporting heart health.

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FAQs

1. Can I use canned sweet potato puree instead of fresh?

Yes, canned sweet potato puree works fine, but make sure it’s 100% pure sweet potato without added sugars or spices. You’ll need about 1 ½ cups (360g), and the flavor might be slightly less vibrant than roasted fresh sweet potatoes.

2. How do I make this bread vegan?

To make it vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 10 minutes) and use a plant-based milk like almond or oat milk. The texture will be slightly denser but still delicious.

3. Can I bake this in a different pan size?

A 9x5-inch loaf pan is ideal, but an 8x4-inch pan works too—just increase baking time by 5–10 minutes. For muffins, use a muffin tin and bake for 20–25 minutes at 350°F (175°C).

4. Why did my bread turn out dense?

Dense bread can result from overmixing the batter, packing too much flour into the measuring cup, or using cold sweet potato puree. Ensure ingredients are at room temperature and mix just until combined.

5. Can I reduce the sugar in this recipe?

Yes, you can cut the granulated sugar to ½ cup (100g) and the brown sugar to ¼ cup (50g) without major issues. The bread will be less sweet but still tasty, thanks to the natural sweetness of the sweet potatoes.

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Final Thoughts

This sweet potato bread has become one of my go-to recipes when I want something comforting yet wholesome to share with family or friends. 

It’s the kind of recipe that feels like a warm hug, whether you’re enjoying a slice fresh from the oven or toasting one up a few days later. 

The combination of tender, moist bread and those cozy spices makes it perfect for fall, but honestly, I bake it year-round because it’s just that good. 

I hope you love making and eating this as much as I do—let me know how it turns out for you!

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