This easy sweet potato bread fills your kitchen with that warm, spiced aroma that feels like home! The loaf is soft, wonderfully moist, and full of cozy flavor. With just 15 minutes of prep, this quick bread comes together easily. Perfect for breakfast, an afternoon snack, or a late-night treat!
I'll be honest, I thought banana bread had the "moist loaf" crown for life! Then came pumpkin bread. And even pumpkin banana bread and avocado bread! But once I tried sweet potato puree in my go-to quick bread batter, everything changed!
Sweet potatoes bring natural sweetness and a soft texture that makes this loaf tender and rich. With a sprinkling of cinnamon and nutmeg, this bread is comforting, familiar, and just a little special.
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Why You'll Love This Recipe
✨ Baked till golden perfection, this easy sweet potato bread is absolutely bursting with warmth from cinnamon and nutmeg.
✨ It’s lightly sweetened and perfectly spiced. The wholesome, homemade charm makes you want to sneak a slice right out of the oven!
✨ It’s the best kind of quick bread. No mixer, no fuss. Just whisk, bake, and wait for it to cool (the hardest part!) before you snack on it with a cup of tea or coffee.
✨ Thanks to sweet potato puree, this sweet potato loaf stays incredibly soft, almost like cake, but heartier. So, it’s great for breakfast or a midday snack, just like my carrot zucchini bread, lemon poppy seed bread, and orange cranberry bread.
Recipe Ingredients
Flour: All-purpose flour works beautifully for a light, tender crumb. For a heartier, version, swap half (or all) for whole wheat flour.
Oil: I love to use coconut oil in my baking for a subtle sweet fragrance and flavor, but any neutral vegetable oil works just as well.
Sweet potato purée is the star of this sweet potato bread recipe! Use cooked, mashed sweet potatoes (steamed, boiled, or roasted). I love keeping mine a bit textured for that rustic charm.
Sugar: I used caster sugar, but feel free to use regular granulated sugar, raw sugar, or brown sugar for a deeper caramel flavor.
Eggs give the sweet potato loaf its structure and softness.
Vanilla extract: For that warm, comforting aroma. I prefer my homemade vanilla extract.
Milk: Lukewarm milk helps create a moist, smooth batter. Use dairy or your favorite plant-based milk.
Spices: cinnamon and nutmeg make this sweet potato bread smell like fall mornings.
Walnuts: For crunch and a lovely nutty flavor.
Chocolate chips: I mean… who can resist a little chocolate in their bread? A handful of dark chocolate chips makes this sweet potato bread extra special! Try my sweet potato chocolate pudding for another smooth, wholesome sweet treat!
Please see the recipe card below for full information about the ingredients and quantities.
Variations
This old-fashioned sweet potato bread recipe is endlessly customizable. So, you can keep coming back to it again and again.
- Add chopped dates, cranberries, or dried apricots for fruity bursts.
- Use pecans or almonds instead of walnuts for a change in texture.
- Feeling fancy? Drizzle with a simple glaze, vegan caramel sauce, or add a crumble topping for dessert vibes.
How To Make Sweet Potato Bread
Step 1: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon powder, and grated nutmeg.
Step 2: Add sugar and mix.
Step 3: In a separate bowl, whisk together the sweet potato purée, egg, vanilla extract, and oil.
Step 4: Pour the wet ingredients over the dry and mix gently till no traces of flour remain.
Step 5: Stir in the warm milk to make a smooth, thick batter.
Step 6: Fold in chopped walnuts and dark chocolate chips (cause why not?)
Step 7: Transfer the sweet potato bread batter into your greased loaf tin (I used an 8-by-4-inch pan).
Step 8: Smooth the top, sprinkle with additional chopped walnuts, and bake for 50-60 minutes.
Final step: Cool, slice, and serve!
Top Tips
- All ovens differ! Even when you set the same temperature, your sweet potato bread might bake faster (or slower) than mine. Keep a check at the 40-minute mark.
- If your loaf is browning too quickly, tent the top with foil.
- To check if the loaf is baked, insert a skewer or toothpick into the center. If it comes out clean, your bread is ready.
- Let the bread cool completely for about 30 to 40 minutes before you slice. Cutting it too soon makes it crumble.
How To Serve
This sweet potato loaf is honestly perfection on its own. But if you want to take it up a notch:
- Slather with cinnamon honey butter or stovetop apple butter
- Toast slices and serve with homemade cream cheese and a drizzle of honey.
- For a holiday special, frost it with cream cheese frosting (like I did my carrot cake cookies).
Sweet Potato Bread Recipe FAQs
You can roast, steam, or boil your sweet potatoes until soft.
Roasting adds the most flavor. Clean the sweet potatoes, prick with a fork, wrap in foil, and bake at 200°C/400°F for 20–30 minutes (depending on size). Then scoop out the flesh and mash with a fork or blend till smooth.
I prefer to steam because it gives me the perfect consistency. Not too mushy or too dry. Peel and cube the potatoes into big chunks, and then steam. Next, mash them with a fork or blend them in a food processor.
Yes, you can! Swap the eggs with flax eggs and use plant-based milk instead of regular milk.
You can keep it covered, on the counter, for 2 to 3 days if it’s cool in your corner of the world. For warmer climes, stash it in the refrigerator in an airtight container for up to a week.
Reheat in the oven or toaster before serving.
📖 Recipe
Sweet Potato Bread Recipe
Ingredients
- 1.5 cups All-purpose flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 tsp Nutmeg powder
- 1/2 cup Caster sugar
- 1 cup Sweet potato puree * I kept mine coarsely textured
- 2 Eggs
- 1/3 cup Coconut oil
- 1 tsp Vanilla extract
- 1/3 cup Milk, lukewarm
- 3-4 tbsp Walnuts, coarsely chopped + Extra for topping Optional
- 1/3 cup Chocolate chips Optional
Instructions
- Preheat your oven to 180 C/ 350 F. Grease an 8"x4" loaf pan.
- Whisk together flour, baking powder, baking soda, salt, cinnamon powder, and nutmeg powder.1.5 cups All-purpose flour, 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tsp Cinnamon powder, 1/2 tsp Nutmeg powder
- Whisk in caster sugar.1/2 cup Caster sugar
- In another bowl, whisk together the eggs, sweet potato puree, coconut oil, and vanilla extract.1 cup Sweet potato puree, 2 Eggs, 1/3 cup Coconut oil, 1 tsp Vanilla extract
- Pour into the dry ingredients and add the lukewarm milk. Mix well until no white streaks remain. This is a thick batter.1/3 cup Milk, lukewarm
- Fold in the walnuts and chocolate chips. Pour the batter into your prepared pan.3-4 tbsp Walnuts, coarsely chopped, 1/3 cup Chocolate chips
- Top with extra walnuts and bake at 180 C /350 F for 40-45 minutes, until a skewer inserted in the center comes out clean.
- Cool the cake in the pan for 10-15 minutes before turning it out on a cooling rack.
- Cool completely, slice, and enjoy!
Video
Notes
- How to make sweet potato puree -
- All ovens differ! Even when you set the same temperature, your sweet potato bread might bake faster (or slower) than mine. Keep a check at the 40-minute mark.
- If your loaf is browning too quickly, tent the top with foil.
- To check if the loaf is baked, insert a skewer or toothpick into the center. If it comes out clean, your bread is ready.
- Let the bread cool completely for about 30 to 40 minutes before you slice. Cutting it too soon makes it crumble.
Sonali says
Can I use curd instead of eggs or flax egg
Natasha Minocha says
Hi Sonali, yes, I think curd could work here. Make sure its thick yogurt or Greek yogurt. Do let me know how this worked out for you:)
Diana says
Thank you for this recipe. It looks so delicious. I'll be making two loafs today.
Natasha Minocha says
Thank you so much, Diana! Hope you enjoy it as much as we do. Happy baking! xx