This Sweet Potato Quick Bread is a delicious and comforting bread recipe that can be put together in just a few minutes. If you enjoyed our Sweet Potato Muffin Recipe, then you'll also love this Sweet Potato Bread.
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Sweet Potato Bread is a forgotten classic, and while it’s not nearly as popular as Zucchini Bread or Banana Bread, it’s still just as delicious!
If you have leftover sweet potatoes or a can of sweet potatoes sitting in your pantry from all your holiday baking, pull it out and make this easy and delicious quick bread recipe.
Sweet potatoes were on sale this week, so I decided to stock up. I'm pretty sure this week we are having Sweet Potato Spinach Quiche for breakfast and either Make Ahead Sweet Potatoes with Brown Sugar or Maple Roasted Sweet Potatoes as a side dish for dinner!
This delicious bread is moist and sweet, and a great treat to make during the fall season for your family.
🧂 Ingredients
This is meant to be a brief overview of the old fashioned sweet potato bread recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
This recipe has more ingredients than some of the quick bread recipes I like to make, but it's so worth it.
- sweet potato puree
- all-purpose flour
- granulated sugar
- baking powder AND baking soda
- salt
- cinnamon and nutmeg
- eggs
- butter
- applesauce
- sour cream
- vanilla extract
- orange
- walnuts or pecans (optional)
🔪Instructions
- Preheat the oven to 350-degrees F.
- Lightly butter and flour two 9-by-5-inch loaf pans.
- Mix flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl.
- In a medium bowl, whisk eggs, cooled melted butter, applesauce, sour cream, vanilla extract, and orange zest.
- Stir the sweet potato puree into the egg mixture, then fold into the dry mixture until just combined.
- Spread the batter into the prepared pans.
- Bake until a toothpick comes out lean, about 55 minutes.
- Wait 5 minutes, then turn out onto a wire rack to cool.
Equipment
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- 9.5x5 Loaf pan
- Measuring Spoons
- Liquid Measuring Cup and Dry Measuring Cups
- Whisk
- Mixing Bowls
- Cooling Rack
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⭐ Tips
Be sure to allow the butter to cool before adding it to the wet ingredients so that the eggs do not curdle.
Allow the eggs to come to room temperature. Take them out of the refrigerator about 30 minutes beforehand. This is because room temperature quick bread batter cooks more evenly.
Related: Looking for Kid Friendly Sweet Potato Recipes? We've got dozens, check it out!
💭 Frequently Asked Questions
Here are some questions (and answers!) people often ask about sweet potato bread:
1. Prick the sweet potatoes with a fork several times.
2. Place the sweet potato into the microwave on a paper towel.
3. Microwave on high for 4-6 minutes until fork tender. Add 1 minute more for each additional sweet potato.
4. Allow the potato to cool for 5 minutes to make it easier to handle.
5. Slice it in half and scoop the flesh out into a good processor.
6. Add 1 tablespoon water or orange juice and pulse to combine until the mixture is smooth. Do not over process.
For 2 cups of sweet potato puree, you will need 3 medium sweet potatoes.
Well, you could use pumpkin puree... but then you'd be making pumpkin bread and not sweet potato bread.
Quick breads are made without yeast. Instead of using yeast to make it rise, quick bread is made with baking soda and baking powder. It has a cakier texture than traditional bread but still makes great toast.
Both Zucchini Bread and Banana Bread are examples of quick breads.
Sweet potatoes and yams look alike but come from different plants.
Absolutely. They have similar textures and mild flavors that work well in many recipes. Just remember that it's a 1 to 1 substitution. For 1 cup of sweet potato, you can substitute 1 cup of pumpkin and vice versa.
They are different kinds of plants, but they have a similar nutritional value and are full of healthy antioxidants!
🍴 Serving Suggestions
I love the texture of this old-fashioned sweet potato bread when it is chilled. It's a fairly dense bread, but moist and I find that those types of breads are most delicious straight out of the oven, or chilled.
My husband, however, will eat it all day long no matter if it's hot, cold or room temperature, and is always especially happy when we have some Brown Sugar Butter to go with it.
📖 Variations
Substitute the sweet potato puree for pumpkin puree and use 2 teaspoons of pumpkin spice mix instead of the cinnamon and nutmeg. Chopped pecans can be used instead of chopped walnuts. You can also add ½ cup of raisins or dried cranberries if you like.
If you like, you can make the streusel topping and/or orange glaze from our Sweet Potato Muffin Recipe. Orange and sweet potato go really well together.
⏲️ Storage
Quick breads like this old fashioned sweet potato bread will last about a week on the counter in an airtight container. However, if it is hot and/or humid, I recommend you store it in the refrigerator. (These are my favorite airtight containers; the bakery boxes are perfect for quick breads.)
The recipe will make two loaves of sweet potato bread so I often freeze one of them. Here's how:
- Allow the loaf to cool completely.
- Wrap the loaf in plastic wrap.
- Then, place the wrapped bread into a freezer bag.
- Remove as much air as possible from the freezer bag.
- Label and store in the freezer for up to 3 months.
😋 Similar Recipes
Next time, try one of these delicious recipes:
- Sweet Potato Muffin Recipe
- Banana Bread with Chocolate Chips and Coconut
- DownEast Maine Pumpkin Bread
- Apple Bread with Cinnamon Brown Sugar & Oat Topping
- Pineapple Banana Bread
- Apple Carrot Bread
You'll also love our Sweet Potato Pound Cake!
📋 Old Fashioned Sweet Potato Bread
Not ready to make our Sweet Potato Quick Bread yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Sweet Potato Bread
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Ingredients
- 2 cups sweet potato puree
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 eggs
- 8 ounces butter melted
- ½ cup applesauce
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon citrus zest
- 1 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350degrees F.
- Lightly butter and flour two 9-by-5-inch loaf pans.
- Mix the dry ingredients in a large bowl.2 ½ cups all-purpose flour, 1 ½ cups sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg
- In another bowl, whisk together the eggs, cooled melted butter, applesauce, sour cream, vanilla extract, citrus zest.4 eggs, 8 ounces butter, ½ cup applesauce, 1 cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon citrus zest
- Stir the sweet potato puree into the egg mixture, then fold into the dry mixture (and nuts if using) until just combined.2 cups sweet potato puree
- Stir in nuts, if desired.1 cup chopped walnuts or pecans
- Spread the batter into the prepared pans.
- Bake until a toothpick comes out lean, about 55 minutes.
- Wait 5 minutes, then turn out onto a wire rack to cool.
Equipment
Notes
- Allow the loaf to cool completely.
- Wrap the loaf in plastic wrap.
- Then, place the wrapped bread into a freezer bag.
- Remove as much air as possible from the freezer bag.
- Label and store in the freezer for up to 3 months.
Amina says
Thanks for this recipe! I can't wait to try it.
Can I substitute all-purpose flour with oat flour?
Angela Paris says
Hi Amina! I have never tried the recipe that way. I know you can substitute the all-purpose flour for 1:1 or Measure by Measure gluten free flour, however.
If you try it with oat flour, please let me know how it turns out!