Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 49 reviews

  • Author: Ava
  • Total Time: 1 hour
  • Yield: 10 servings

Description

This Sweet Potato Bread recipe produces a moist, flavorful loaf perfect for breakfast or snack time. Infused with warm spices like cinnamon and nutmeg and enriched with sweet potato puree and pecans, this bread offers a delightful balance of sweetness and texture. It’s an easy-to-make treat that combines pantry staples with the natural sweetness of sweet potatoes, baked to golden perfection.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1 cup brown sugar (lightly packed)
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • 1 cup milk
  • 1 cup sweet potato puree
  • ½ cup oil
  • 2 eggs
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup roughly chopped pecans

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C). Line an 8 1/2 inch by 4 1/2 inch loaf tin with parchment paper and set it aside to ensure easy removal of the bread later.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all purpose flour, brown sugar, baking powder, ground cinnamon, salt, and ground nutmeg until everything is well combined and evenly distributed.
  3. Mix wet ingredients: In a separate large bowl, whisk the milk, sweet potato puree, oil, eggs, and vanilla extract until smooth and fully combined, ensuring the sweet potato puree is well incorporated.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined—avoid overmixing to keep the bread tender. Fold in the chopped pecans carefully to distribute them evenly without deflating the batter.
  5. Bake the bread: Transfer the batter into the prepared loaf tin and smooth the surface with a spatula. Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the bread to cool in the tin for 10 minutes.
  6. Cool completely: After 10 minutes, transfer the bread to a wire rack and allow it to cool completely before slicing. This step helps the bread set and makes it easier to cut clean slices.

Notes

  • Ensure the sweet potato puree is smooth for the best texture in the bread.
  • Use parchment paper to prevent sticking and make removal easier.
  • Do not overmix the batter; a few lumps are okay.
  • If you prefer, substitute milk for a dairy-free alternative to make this recipe lactose-free.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sweet-potato-bread-recipe/