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Sweet Potato Bread

This moist and tender Sweet Potato Bread is packed with warm cinnamon, nutmeg, ginger, and vanilla for a cozy homemade flavor. Made with mashed sweet potatoes and baked without yeast, this easy quick bread is perfect for breakfast, snacking, or dessert. Enjoy it plain with butter, topped with pecans, or finished with a sweet vanilla glaze for a treat inspired by classic sweet potato pie.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time: 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • For the Sweet Potato Bread
  • 1½ cups mashed cooked sweet potato
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter melted
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • Optional Topping
  • ½ cup chopped pecans
  • 2 tablespoons coarse sugar
  • Optional Vanilla Glaze
  • 1 cup powdered sugar
  • 1 –2 tablespoons milk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Cook the sweet potatoes until completely tender. Remove the skins and mash until smooth. Allow them to cool before using.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and milk.
  5. Add the mashed sweet potato and whisk until smooth.
  6. Gradually add the dry ingredients to the sweet potato mixture.
  7. Gently stir with a spatula until just combined. Do not overmix.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. If desired, sprinkle chopped pecans and coarse sugar over the batter.
  10. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. If the top browns too quickly, loosely cover the loaf with foil during the final part of baking.
  12. Allow the bread to cool in the pan for 15 minutes.
  13. Transfer to a wire rack and cool completely before slicing.
  14. For the optional glaze, whisk powdered sugar, milk, and vanilla until smooth.
  15. Drizzle the glaze over the cooled bread before serving.

Notes

  • Use plain mashed sweet potato without added sugar or spices.
  • Smoothly mashed sweet potatoes create the best texture.
  • Measure flour carefully to prevent a dry or dense loaf.
  • Do not overmix the batter.
  • Let the bread cool before slicing so it holds together properly.
  • Add a pinch of cloves or allspice for extra warm spice flavor.
  • Store at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to 5 days.
  • Wrap individual slices and freeze for up to 3 months.