Sweet potato bread is a soft, moist and fluffy quick bread filled with lots of vibrant warming spices and creamy sweet potato. This sweet potato loaf cake is easy to make and is the perfect treat for breakfast, snack or dessert.
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Why Should You Make This Recipe
There are few things I love more than sweet quick bread recipes filled with cozy warming spices when the weather gets cooler. I especially love my Pumpkin Chocolate Chip Bread, Starbucks Pumpkin Bread, Date Nut Bread and Pumpkin Banana Bread recipes. This sweet potato bread recipe is no exception. It’s filled with the coziest flavors, colors and textures of the season. I know you’ll love this sweet potato loaf just as much as I do because:
- Layers of flavors and textures. From the moist and tender, spice filled sweet potato bread to the crunchy streusel on top, this yam bread will delight your senses.
- Easy to make. This quick and easy sweet potato loaf cake can be made in a few bowls and whisk and tastes just like you ran over to the local bakery.
- Perfectly cozy and made for colder days. There’s nothing more satisfying than enjoying a slice of spiced quick bread filled with sweet and creamy sweet potato on a cool, crisp morning.
Ingredients
This easy ans deliciously sweet potato bread recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
- Dry Ingredients: Gather all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt.
- Wet Ingredients: Gather a neutral baking oil, light brown sugar, eggs, sweet potato puree, buttermilk and vanilla extract.
Substitutions
This moist sweet potato loaf bread is as easy to make as it is delicious. Here are my recommended substitutions if you need them.
- All purpose flour: To make this loaf gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off of the weight (210 g) versus cup for cup.
- Baking Soda: This recipe has not been tested with baking powder. Make sure baking soda is in date.
- Ground Spices: This easy to make potato loaf is full of the perfect blend of aromatics to make this quick bread really shine. Feel free to use 2-3 teaspoons of Pumpkin spice, chai spice or apple pie spice in this recipe.
- Oil: Any neutral tasting oil will work well. I personally love baking with avocado oil or a very light olive oil.
- Brown Sugar: This recipe calls for light brown sugar. Dark brown or granulated sugar can work in this recipe as well. Maple sugar would be a good substitute to make this sweet potato quick bread refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Sweet Potato: My preferred way to make these quick bread is with roasted and pureed sweet potatoes. However, canned sweet potatoes or even pureed sweet potato baby food can also work.
- Buttermilk: However, a thick and creamy greek yogurt or sour cream also works well in this recipe.
- Vanilla Extract: This pairs well with all the other flavors of this sweet potato loaf cake.
Variations
- Mini Sweet Potato Bread Loaves: Prepare the recipe as written. Evenly pour the potato bread batter into (3) 5¾ x 3 inch loaf pans. Top with the streusel if using and bake for about 22 - 30 minutes. For any smaller sized loaf pans, make sure to fill each of the pans no more than ¾ full. Bake for about 18 - 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Maple Glaze: Top the bread with a maple glaze. Whisk 1 cup powdered sugar (120 g) with 2 tablespoons (30 ml) maple syrup and 1 - 2 tablespoons (15 - 30 ml) milk until smooth and well combined. Drizzle over the cooled potato and enjoy.
- Other suggested toppings: Omit the streusel and top the fully cooled sweet potato bread with cinnamon cream cheese frosting, brown butter cream cheese frosting, or maple frosting.
How To Make
Learn how to make sweet potato bread in a few easy steps.
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 2 - 4 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender. Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 1 ¼ cup (300 grams) of pureed sweet potato. Alternatively, use canned sweet potato.
- In a mixing bowl, whisk together the flour, granulated sugar and ground cinnamon for the streusel topping. Work in the room temperature butter a little at a time until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the sweet potato loaf is ready for topping.
- If the oven is still on from roasting the sweet potatoes, reduce the temperature to 350 F (177 C). If the oven has been turned off, then preheat the oven to 350 F for about 20 - 30 minutes. Line a 9 x 5 (or 8.5 x 4.5) loaf pan with parchment paper, leaving a bit of overhang on two sides. In a large bowl, whisk the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt together until well combined.
- In another large mixing bowl, whisk the oil and light brown sugar until well combined. Whisk in the eggs, sweet potato puree, buttermilk and vanilla extract until smooth and well combined. Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. Pour the quick bread batter into the prepared loaf pan. Top the sweet potato loaf bread batter with the streusel (if using).
- Bake the sweet potato bread for 45 - 55 minutes for a 9 x 5 (or about 10 minutes longer if using a 8.5 x 4.5 loaf pan) or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan. Cool the loaf cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Allow the sweet potato bread to full cool at room temperature for about an hour before slicing or topping with a glaze or frosting.
How To Store, Freeze, Thaw and Serve
- Store: Place the sweet potato bread in an airtight container at room temperature for 1 - 2 days, then transfer the bread to the fridge for up to another 2 - 3 days.
- Freeze: Individually wrap the entire sweet potato loaf or each slice of the bread in plastic wrap. Place the wrapped bread in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: Transfer the frozen loaf or slices of yam bread to the fridge to thaw overnight or at room temperature for a few hours. Warm the bread in the microwave, toaster or toaster oven if desired.
- Serve: I love this sweet potato loaf plain at room temperature, warmed or cold from the fridge. However, it would be especially delicious slathered with maple butter or whipped honey butter for breakfast. For a more indulgent dessert bread, top this sweet potato loaf cake with cinnamon cream cheese frosting, brown butter cream cheese frosting, or maple frosting.
M’s Expert Tips
- Plan ahead. Make the sweet potato puree the day before or several hours before baking the quick bread loaf.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed sweet potato bread.
- Use lots of spices. This sweet potato loaf bread recipe has about 1 full tablespoon of ground spices. Feel free to add up to 1 - 2 teaspoons more ground spices if you really want a more spice forward taste.
- Don’t overmix the quick bread batter. Make sure to mix the dry ingredients into the wet until just combined. A few lumps in the finished batter is fine.
- Top with streusel or a glaze. I love adding an easy to make crumble or streusel to the top of my quick breads. To really make this bread shine, you can also top the fully baked and cooled sweet potato loaf cake with a glaze, frosting or icing.
- Completely cool the bread before slicing it. If the bread is even the tiniest bit warm, it will be a bit mushy when slicing it. Make sure to allow the sweet potato bread to fully cool for about an hour at room temperature.
FAQs
What is sweet potato bread?
This quick bread recipe with sweet potatoes is very similar to pumpkin bread in taste, texture and preparation. Rather than use canned pumpkin, fresh sweet potatoes are steamed and then mashed or pureed before making the sweet potatoe bread.
Can I make this sweet potato loaf bread in a different sized pan?
Yes. You can bake this sweet potatoes bread batter in a circular 8 - 9 inch pan for 30 - 35 minutes. You can also bake this recipe in a muffin tin for about 18 - 20 minutes or if you prefer, follow my sweet potato muffins recipe.
Do you refrigerate sweet potato bread?
Refrigeration helps to extend the freshness of the quick bread. However, this sweet potato filled quick bread can be stored at room temperature if you plan on eating it within a few days after baking.
Do you have to put holes in sweet potatoes before baking?
After cleaning and drying the sweet potatoes, it’s recommended to poke holes in the sweet potato to aid in releasing steam.
Do I have to use roasted sweet potatoes in this sweet potato bread recipe?
Canned sweet potatoes work just as well and cut the recipe preparation time to 15 - 20 minutes. Just make sure the sweet potatoes are mashed very well or are pureed for the best results.
Other Sweet Potato Recipes to Try
If you try this Sweet Potato Bread Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Sweet Potato Bread Recipe
Sweet potato bread is a soft, moist and fluffy quick bread filled with lots of vibrant warming spices and creamy sweet potato. This sweet potato loaf cake is easy to make and is the perfect treat for breakfast, snack or dessert.
Equipment
- 1 sheet pan to roast sweet potatoes
- 1 sheet parchment paper to roast sweet potatoes
- 1 food processor
- 1 8.5 X 4.5 loaf pan OR 9X5 loaf pan
Ingredients
Cinnamon Streusel
- ⅓ cup (40 g) all purpose flour
- 2 tablespoons (25 g) granulated sugar
- ¼ teaspoons ground cinnamon
- 2 tablespoons (28 g) unsalted butter, room temperature
Sweet Potato Bread
- 1¾ cup (210 g) all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (120 ml) neutral baking oil or melted butter
- 1 cup (200 g) light or dark brown sugar
- 1¼ cups (300 g) pureed sweet potato
- 2 large eggs, room temperature
- ¼ cup (60 ml) buttermilk, room temperature
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 2 - 4 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender. Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 1 ¼ cup (300 grams) of pureed sweet potato. Alternatively, use canned sweet potato.
- In a mixing bowl, whisk together the flour, granulated sugar and ground cinnamon for the streusel topping. Work in the room temperature butter a little at a time until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the sweet potato loaf is ready for topping.⅓ cup (40 g) all purpose flour, 2 tablespoons (25 g) granulated sugar, ¼ teaspoons ground cinnamon , 2 tablespoons (28 g) unsalted butter, room temperature
- If the oven is still on from roasting the sweet potatoes, reduce the temperature to 350 F (177 C). If the oven has been turned off, then preheat the oven to 350 F for about 20 - 30 minutes. Line a 9 x 5 (or 8.5 x 4.5) loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt together until well combined.1¾ cup (210 g) all purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon salt
- In another large mixing bowl, whisk the oil and light brown sugar until well combined. Whisk in the eggs, sweet potato puree, buttermilk and vanilla extract until smooth and well combined. Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. Pour the quick bread batter into the prepared loaf pan. Top the sweet potato loaf bread batter with the streusel (if using).½ cup (120 ml) neutral baking oil or melted butter, 1 cup (200 g) light or dark brown sugar, 1¼ cups (300 g) pureed sweet potato, 2 large eggs, room temperature, ¼ cup (60 ml) buttermilk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Bake the sweet potato bread for 45 - 55 minutes for a 9 x 5 (or about 10 minutes longer if using a 8.5 x 4.5 loaf pan) or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan.
- Cool the loaf cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Allow the sweet potato bread to full cool at room temperature for about an hour before slicing or topping with a glaze or frosting.
Notes
Store: Place the sweet potato bread in an airtight container at room temperature for 1 - 2 days, then transfer the bread to the fridge for up to another 2 - 3 days.
See the Variations section of the blog post to make this sweet potato quick bread recipe as mini sweet potato bread loaves or to top with cinnamon cream cheese frosting, brown butter cream cheese frosting or a maple glaze.
did you make this recipe?tag @olivesnthyme on Instagram
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