This moist, spiced Sweet Potato Bread is about to become your new favorite fall bake! Delicious by itself or topped with cream cheese frosting or a simple maple glaze, it’s perfect as a snack, breakfast, or brunch.
Fancy trying a few more sweet potato recipes? Also try my Slow Cooker Sweet Mashed Potatoes, Honey Roasted Chicken and Sweet Potatoes Skillet, Salt and Vinegar Sweet Potato Chips, Baked Sweet Potato Fries, and my ultimate recipe for Roasted Sweet Potatoes!
Why This Recipe Works
It’s made with simple ingredients: this Sweet Potato Bread recipe does not include any difficult to find or fancy ingredients, meaning that you can probably have a loaf ready in just over an hour if the mood strikes!
You mix your own spices for consistency: different brands of things like pumpkin spice mix differ, meaning you don’t get the same flavor each time in your seasonal baked goods. Because you’re mixing your own ground spices for this sweet bread, you’ll bake the same great-tasting loaf every time.
You can easily adapt it for squash or pumpkin: yes I do have a delicious recipe for Pumpkin Bread, but as this recipe uses roasted and mashed sweet potato rather then canned pumpkin (which has a slightly different consistency) you can use this recipe for pumpkin or squash you’ve roasted at home if you don’t have any sweet potatoes to hand.
Ingredients
- Mashed Sweet Potato: Leftovers from roasted sweet potatoes work well here, or you can make sweet potato just for this recipe in the air fryer.
- Oil: This will help bake a moist Old Fashioned Sweet Potato Bread that will last longer than one made with butter, with a lighter crumb. I used vegetable oil, canola or coconut oil would also work.
- Sour Cream: Again this will help the Sweet Potato Bread stay really moist. You can also use plain Greek yogurt.
Here’s How To Make It
Step by Step Instructions
- Pre-heat: Pre-heat the oven to 350F and prepare a 1 lb loaf pan with cooking spray and baking parchment. (not pictured)
- Wet ingredients: In a large bowl or jug, whisk together the sweet potato, brown sugar, oil, sour cream, eggs and vanilla until smooth. Set aside. (photos 1-2)
- Dry ingredients: In another large bowl, whisk together the flour, spices and salt. (photos 3-4)
- Make the batter: Then whisk the wet mixture into the dry until you have a just combined batter. (photos 5-6)
- Bake: Pour the batter into the prepared tin, leveling the top. Bake for 50-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. (photos 7-8)
- Cool: Leave to cool in the tin on a wire rack.
Tiffany’s Top Tips
- Don’t worry about baking it too long! This Easy Sweet Potato Bread is really difficult to dry out, but can take a while to bake depending on the temperature of your oven. Test it with the tip of a sharp knife or a wooden toothpick before taking it out, if it comes out with some batter still clinging to the toothpick, bake it for a further 5 minutes.
- Do not over-mix. To keep a light, moist crumb you want to stir the dry ingredients into the wet ingredients only until just combined, no more.
- It freezes well. Undecorated, you can easily freeze a well wrapped loaf for up to 1 month.
- In a pinch, use Greek yogurt: Sour cream will provide a better texture, but if you find yourself without and you still want to make this Sweet Potato Bread full fat plain Greek yogurt will work instead.
Frequently Asked Questions
Well wrapped, this loaf should keep for 3-4 days on the countertop.
Yes! I would use the Cream Cheese Frosting from my Pumpkin Bread, or the Maple Glaze from my Pumpkin Scones.
More Recipes You’ll Enjoy
- Super Moist Pumpkin Chocolate Chip Muffins
- Slow Cooker Candied Pecans with Cinnamon
- Pumpkin Cheesecake with Caramel and Pecans
- Easy Cinnamon Roll Cheesecake Bars
- Old Fashioned Apple Pecan Pie Recipe
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Sweet Potato Bread
Ingredients
- 1 cup mashed sweet potato
- 1 cup brown sugar
- ½ cup oil
- ¼ cup sour cream
- 2 eggs
- 1 tsp vanilla
- 1 ½ cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp coriander
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
Instructions
- Pre-heat the oven to 350F and prepare a 1 lb loaf pan with cooking spray and baking parchment.
- In a large bowl or jug, whisk together the sweet potato, brown sugar, oil, sour cream, eggs and vanilla until smooth. Set aside.
- In another large bowl, whisk together the flour, spices and salt. Then whisk the wet mixture into the dry until you have a just combined batter.
- Pour the batter into the prepared tin, levelling the top. Bake for 50-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Leave to cool in the tin on a wire rack.
Notes
- Don’t worry about baking it too long! This Easy Sweet Potato Bread is really difficult to dry out, but can take a while to bake depending on the temperature of your oven. Test it with the tip of a sharp knife or a wooden toothpick before taking it out, if it comes out with some batter still clinging to the toothpick, bake it for a further 5 minutes.
- Do not over-mix. To keep a light, moist crumb you want to stir the dry ingredients into the wet ingredients only until just combined, no more.
- It freezes well. Undecorated, you can easily freeze a well wrapped loaf for up to 1 month.
- In a pinch, use Greek yogurt: Sour cream will provide a better texture, but if you find yourself without and you still want to make this Sweet Potato Bread full fat plain Greek yogurt will work instead.
- Icing and glazes: If you want to decorate this Sweet Potato Bread, use the Cream Cheese Frosting from my Pumpkin Bread, or the Maple Glaze from my Pumpkin Scones.
- Leftovers and storage: Well wrapped, this loaf should keep for 3-4 days on the countertop.
The sweet potato fries look awesome!!! Where do you find sriracha sauce for dipping?
Hi karen! These are really so easy and so yummy! You can find sriracha sauce in the Asian section of almost any grocery store!
make your own. any amount of mayo regular or fat-free and add hot sauce of any kind to your taste buds. If it’s too hot just chase it down with a COLD beer, lots of it. Enjoy
These sweet potato wedges were so great. I had bought a couple of sweet potatoes on a whim and needed to find a recipe for them and I found this recipe on Pinterest. So glad I pinned it because these were some of the best potato wedges I’ve ever had. My husband isn’t really a big fan of sweet potatoes unless they are covered in marshmallows (which defeats the purpose of eating them) but he really enjoyed eating these. The dipping sauce was a great addition to the wedges as well.