Sweet Potato Bread Recipe

Perfect for Breakfast or Dessert. Sweet Potato Bread is fluffy, moist, and can be served warm as a delightful breakfast or enjoyed as a comforting dessert!
Healthy Ingredients. This recipe incorporates the natural sweetness of sweet potatoes and uses wholesome ingredients, making it a healthier choice than traditional bread recipes.
Easily Customizable. Feel free to add your favorite nuts or dried fruits to make this bread uniquely yours!

Ingredients for Sweet Potato Bread

Sweet Potatoes: The main ingredient providing natural sweetness and moisture. Use freshly cooked sweet potatoes or canned if short on time.
All-Purpose Flour: The base ingredient that gives structure to the bread. You can substitute it with whole wheat flour for a healthier option.
Baking Powder: Helps the bread rise and become fluffy. Ensure it’s fresh for optimal results.
Cinnamon & Nutmeg: Spice up the flavor with these warm spices that complement the sweetness of the sweet potatoes.
Eggs: Bind the ingredients and create a tender texture. Use flax eggs or another egg substitute for a vegan option.
Brown Sugar: Add just the right amount of sweetness and moisture. You can use coconut sugar as a healthier alternative.
Vanilla Extract: Enhances the overall flavor profile of the bread.

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a mixing bowl, combine mashed sweet potatoes, eggs, brown sugar, and vanilla extract. Mix until smooth and well combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
Gradually add the dry ingredients to the sweet potato mixture and stir until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Use Fresh Sweet Potatoes: When using fresh sweet potatoes, make sure to steam or bake them until tender before mashing.
Don’t Overmix: Mix until just combined to maintain a fluffy texture—overmixing can result in dense bread.

Prepare the batter a day in advance and store it in an airtight container in the fridge until ready to bake.
You can also bake the bread ahead of time and cool it completely before storing it.

Store leftover sweet potato bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

To reheat, place slices in a toaster or microwave for a few seconds until warmed through.
You can also wrap the loaf in aluminum foil and reheat in the oven at 350°F (175°C) for about 10 minutes.

Yes, you can use a gluten-free flour blend; however, results may vary.

The bread is done when a toothpick inserted into the center comes out clean.

Absolutely! Feel free to add your favorites for a fun twist.

To make it vegan, substitute eggs with flax eggs and use non-dairy milk if necessary.

The bread can last up to a week in the fridge, or up to 3 months if frozen properly.