Sweet Potato Bread is a deliciously moist and flavorful treat that combines the earthy sweetness of sweet potatoes with warm spices like cinnamon and nutmeg. Perfect for breakfast, dessert, or an afternoon snack, this bread is not only comforting but also packed with nutrients.
Whether you have leftover sweet potatoes or you are simply looking for a hearty homemade bread to enjoy, this easy recipe will quickly become a favorite. It’s a perfect way to add a healthy twist to your traditional baking and is sure to impress anyone who takes a bite.
Ingredients
- 1 cup mashed cooked sweet potatoes (about 2 medium sweet potatoes)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil or melted butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup raisins or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- In another bowl, beat together the oil (or melted butter), granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs one at a time into the sugar mixture, beating well after each addition.
- Stir in the mashed sweet potatoes, milk, and vanilla extract into the wet ingredients and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix, as this can make the bread dense.
- If using, gently fold in the chopped nuts and raisins or dried cranberries for added texture and flavor.
- Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, lightly tent it with aluminum foil.
- Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Serve slices warm with a pat of butter, a drizzle of honey, or enjoy it plain.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.