There’s something undeniably comforting about a warm slice of sweet potato bread fresh from the oven. The subtle sweetness, the cozy spices, and the soft, moist texture make it absolutely irresistible. Whether you’re enjoying it for breakfast with a cup of coffee or as a comforting afternoon snack, this homemade sweet potato bread is a must-try!
Why You’ll Love This Sweet Potato Bread
- Super Moist & Tender – Thanks to the mashed sweet potato and a touch of oil, this bread stays wonderfully soft for days
- Naturally Sweet & Spiced – The combination of brown sugar, cinnamon, and nutmeg creates a warm, cozy flavor
- Easy to Make – No mixer required! Just mix, pour, and bake
- Versatile – Enjoy it plain, with butter, or even toasted with a drizzle of honey
What Does Sweet Potato Bread Taste Like?
Think of classic pumpkin bread but even more flavorful The sweet potato gives it a natural caramel-like sweetness, while the cinnamon and nutmeg add that perfect hint of spice The pecans add a delightful crunch, making every bite absolutely delicious
Ingredients You’ll Need
- 1/2 cup granulated sugar – Adds sweetness and helps with the golden crust
- 1/2 cup brown sugar (light or dark) – Adds moisture and a hint of caramel flavor
- 2 large eggs – For structure and richness
- 1/2 cup vegetable oil – Keeps the bread moist and tender
- 1 teaspoon pure vanilla extract – Enhances the flavor
- 1/3 cup water – Helps keep the bread soft
- 1 cup cooked and mashed sweet potato – The star of the recipe! Adds natural sweetness and moisture
- 1 3/4 cups all-purpose flour (sifted) – For a light, tender crumb
- 1 teaspoon baking soda – Helps the bread rise
- 1/4 teaspoon salt – Enhances all the flavors
- 1/2 teaspoon ground cinnamon – Adds warmth and spice
- 1/2 teaspoon ground nutmeg – Complements the sweet potato beautifully
- 1/2 cup pecans (roughly chopped) – Optional but highly recommended for crunch
Tools You’ll Need
- Large mixing bowl
- Whisk or spoon for mixing
- Measuring cups and spoons
- Loaf pan (9×5-inch)
- Parchment paper (for easy removal)
- Cooling rack
Ingredient Substitutions & Additions
✔ Swap the oil – Use melted butter or coconut oil for a slightly different flavor
✔ Make it nut-free – Skip the pecans or replace them with chocolate chips
✔ Spice it up – Add a pinch of ground cloves or ginger for extra warmth
✔ Make it dairy-free – This recipe is naturally dairy-free, but always double-check ingredient labels
How to Make Sweet Potato Bread
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C)
Grease and line a 9×5-inch loaf pan with parchment paper
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, vanilla extract, and water until smooth
Stir in the mashed sweet potato until fully combined
Step 3: Combine the Dry Ingredients
In another bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg
Step 4: Mix Everything Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined (don’t overmix!)
Fold in the chopped pecans if using
Step 5: Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean
Step 6: Cool & Enjoy
Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack
Slice and enjoy warm, or let it cool completely for easier slicing!
What to Serve with Sweet Potato Bread
This bread is delicious on its own, but here are a few ways to elevate it
- With Butter & Honey – A classic combo that brings out the sweetness
- Toasted with Cream Cheese – Adds a tangy contrast to the warm spices
- Paired with Coffee or Tea – A cozy breakfast or afternoon treat
- With a Spread of Nut Butter – Almond or peanut butter adds a delicious twist!
Tips for the Best Sweet Potato Bread
✔ Use Fresh Sweet Potatoes – Roasting or steaming them brings out the best flavor
✔ Don’t Overmix the Batter – This keeps the bread soft and fluffy
✔ Check for Doneness – Use a toothpick in the center; it should come out clean
✔ Cool Before Slicing – It makes cutting easier and prevents crumbling
How to Store Sweet Potato Bread
Room Temperature: Store in an airtight container for 2–3 days
Refrigerator: Keeps fresh for up to 1 week
Freezer: Wrap slices in plastic wrap and freeze for up to 3 months Simply thaw and enjoy!
FAQs
Can I use canned sweet potato instead of fresh?
Yes! Just make sure it’s plain mashed sweet potato without added sugar or spices
Can I make this into muffins?
Absolutely! Pour the batter into a muffin tin and bake at 350°F (175°C) for 20–25 minutes
What if I don’t have nutmeg?
You can simply add a little extra cinnamon, or use allspice instead
Give This Sweet Potato Bread a Try!
This sweet potato bread is the perfect blend of warmth, sweetness, and comfort Whether you’re baking it for a cozy weekend treat or a holiday breakfast, it’s sure to be a hit If you try this recipe, I’d love to hear what you think—leave a comment and share your photos on Pinterest!
More Recipes You’ll Love
- Crustless Spinach Quiche – A healthy and easy breakfast idea
- Cheesy Quick Bread – A savory bread you’ll love
- Cake Mix Coffee Cake – A quick and delicious sweet treat
Happy baking! 🍠🍞💕
Print
Sweet Potato Bread – Moist, Flavorful & Perfect for Fall!
- Total Time: 1 hour
- Yield: 1 loaf (about 8–10 slices) 1x
Description
This sweet potato bread is soft, moist, and packed with warm spices and natural sweetness from mashed sweet potatoes. With hints of cinnamon and nutmeg, a tender crumb, and optional crunchy pecans, it’s the perfect treat for breakfast, snacking, or dessert. Easy to make and absolutely delicious!
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 2 large eggs
- 1/2 cup vegetable oil (or sunflower or corn oil)
- 1 teaspoon pure vanilla extract
- 1/3 cup water
- 1 cup cooked and mashed sweet potato
- 1 3/4 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pecans, roughly chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, vanilla extract, and water until smooth.
- Stir in the mashed sweet potato until fully combined.
- In another bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in the chopped pecans if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack.
- Slice, serve, and enjoy!
Notes
- Sweet Potato Prep: You can roast, steam, or microwave sweet potatoes before mashing. Canned plain sweet potato puree works too.
- Storage: Keep in an airtight container at room temperature for 2–3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Variations: Swap pecans for walnuts or chocolate chips, or add a pinch of cloves or ginger for extra warmth.
- Muffin Option: This batter can be used to make muffins—bake at 350°F (175°C) for 20–25 minutes.
- Prep Time: 10
- Cook Time: 50
- Category: Breads & Muffins
- Method: Baking
- Cuisine: American
Keywords: sweet potato bread, moist sweet potato bread, easy sweet potato bread, fall baking, spiced bread, homemade quick bread