Name: Sweet Potato Bread
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup mashed sweet potatoes (about 1 large or 2 small sweet potatoes); 1 cup granulated sugar; 1/2 cup vegetable oil; 1/4 cup milk; 2 large eggs; 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt

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This sweet potato bread is one of those cozy, homey recipes that I can’t get enough of. It’s moist, tender, and lightly spiced with cinnamon and nutmeg—perfect for breakfast or dessert. I like how simple it is to prepare: just mix the wet and dry ingredients separately, combine, and bake. The result is a beautiful loaf with a golden crust and a soft, flavorful crumb that pairs perfectly with coffee or tea.

Sweet Potato Bread

Why You’ll Love This Recipe

I love this sweet potato bread because it’s quick to make and never fails to impress. The natural sweetness of the mashed sweet potatoes keeps the bread moist and flavorful without being overly sugary. The warm spices add that comforting fall aroma that makes the whole kitchen smell incredible. Plus, it’s versatile—I can serve it for breakfast, as an afternoon snack, or even as a light dessert with a drizzle of maple syrup or condensed milk.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Sweet potatoes, cooked and mashed
Sugar
Vegetable oil
Milk
Eggs
Vanilla extract
All-purpose flour
Baking soda
Ground cinnamon
Ground nutmeg
Salt

Directions

I preheat the oven to 350°F and grease a 9×5-inch loaf pan.
In a large bowl, I whisk together the mashed sweet potatoes, sugar, oil, milk, eggs, and vanilla extract until smooth.
In another bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
I pour the dry ingredients into the wet mixture and stir until just combined.
Then I scrape the batter into the prepared loaf pan, spreading it evenly.
I bake it for 55–60 minutes, covering the top with foil halfway through to prevent over-browning. It’s ready when a toothpick inserted in the center comes out clean with just a few crumbs.
I let it cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling.

Servings and Timing

This recipe makes one loaf of sweet potato bread, which serves about 8 to 10 slices. The prep time takes around 5 minutes, and the baking time is about 55–60 minutes, giving a total time of roughly 1 hour.

Variations

Add nuts: I like to stir in chopped pecans or walnuts for extra texture and flavor.
Add chocolate chips: A handful of dark or semi-sweet chocolate chips makes this a more decadent treat.
Glaze it: A simple powdered sugar glaze or cream cheese frosting adds a sweet finishing touch.
Use brown sugar: Substituting half of the white sugar for brown sugar gives a deeper, caramel-like flavor.
Add orange zest: It gives a subtle citrus brightness that complements the warm spices beautifully.

Storage/Reheating

I store the sweet potato bread in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to a week or freeze it for up to 3 months. When reheating, I like to warm individual slices in the microwave for about 10–15 seconds or toast them lightly for a crisp edge.

FAQs

How do I know when the sweet potato bread is done?

I insert a toothpick into the center—if it comes out mostly clean with a few crumbs, it’s ready. If it’s still wet, I bake it for a few more minutes.

Can I use canned sweet potatoes?

Yes, canned sweet potatoes or yams work fine as long as they are well-drained and mashed before mixing.

Can I make this bread gluten-free?

Absolutely! I use a 1:1 gluten-free flour blend instead of all-purpose flour, and it still turns out moist and flavorful.

Can I reduce the sugar in this recipe?

Yes, I sometimes cut the sugar to ¾ cup for a less sweet version, especially if I plan to serve it with syrup or glaze.

Why did my bread sink in the middle?

This usually happens if it’s underbaked or if too much moisture was added. I make sure to measure ingredients accurately and bake until the center is fully set.

Conclusion

This sweet potato bread is my go-to recipe when I want something comforting and easy to bake. It’s full of warm spice, tender texture, and rich flavor that reminds me of fall mornings. Whether I enjoy it plain, toasted with butter, or drizzled with maple syrup, it always feels like a treat straight from home.