Sweet Potato Bread Recipe

Fall baking doesn’t get any better than this! My Sweet Potato Bread is fluffy and light, made with fresh sweet potatoes and warm spices like cinnamon, nutmeg, cloves, and ginger. I finish it with a sticky cinnamon glaze and crunchy pumpkin seeds for the perfect snack or dessert. This bread is simple to make with just a few ingredients and no yeast or rising time needed.

I have to confess that I am really excited for this fall season because I am planning to host plenty of dinners, and I also offered to bring comforting desserts when my friends host at their homes. As you might have noticed, I have been sharing lots of delicious recipes on my blog lately, including my easy crockpot stuffing and my instant pot sweet potato soup which is honestly on another level. The first event is this weekend, and I will be serving my instant pot baked apples for dessert since apples are perfectly sweet right now.

My Sweet Potato Bread Recipe is absolutely delicious without being overly sweet, so I can enjoy it for dessert or even use it to make a sandwich. It is soft and moist, almost like a cake, with natural sweetness and warm fall spices. The best part is that it is quicker and easier than yeast breads, so anyone can make it. The other day my kids were my little helpers, handing me the ingredients and giving the bowl a good stir. I love those moments in the kitchen with them, and the bread is simple enough to bake and have on the table in just over an hour.

Why you will love this recipe 

• A loaf so soft and moist you might mistake it for cake: This sweet potato bread is tender and light without being too sweet, so I can enjoy it as dessert or even turn it into a yummy sandwich.
• Warm fall spices: Cinnamon, nutmeg, cloves, and ginger bring out the best of the sweet potatoes and make the bread smell inviting from the oven to the table.
• An easy bake that saves time and never asks for yeast: With no rising or waiting around, this bread is so much faster than yeast breads and still tastes soft and golden.
• A recipe that makes baking with kids part of the fun: My kids enjoy handing me ingredients and stirring the batter, and I love watching them feel proud of helping. It is not only for holidays, it is for any day you want to share a flavorful loaf that is simple to make and even better to slice and serve.

What you will need

• Dry ingredients: I use flour, baking powder, salt, and spices like cinnamon, nutmeg, cloves, and ginger. They make the bread soft and perfectly spiced for fall.
• Sweeteners: I add granulated sugar and brown sugar together.
• Wet ingredients: I stir in melted butter, oil, eggs, and vanilla. These keep the bread moist and rich in flavor.
• Main flavor: The star is sweet potato puree or mashed sweet potatoes. They make the bread tender and naturally sweet.
• Mix-ins: I like folding in pecans or walnuts. My favorites!
• Cinnamon glaze: I whisk together confectioners sugar, maple syrup, milk, and a touch of cinnamon, then finish it with pumpkin seeds on top.

How to make

1. Preheat and mix the dry ingredients: I set my oven to 350 degrees F and prepare a 9×5 inch bread pan with butter or nonstick spray. Then, I line the bottom and the two long sides with parchment. In a large mixing bowl, I whisk together the flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until everything is well combined.

2. Mix the wet and combine with the dry: I whisk the vanilla, eggs, sweet potato puree, both sugars, melted butter, and oil together in a large mixing bowl until smooth. Then, I add the flour mixture and stir gently.

3. Fold in the nuts: I gently fold in the chopped nuts and take care not to overmix the batter.

4. Pour and bake: I pour the sweet potato bread batter into the prepared pan and give it a gentle shake to level it out without stirring. Then, I bake the bread for 50 to 60 minutes. Let it cool completely.

5. Make the glaze: While the bread cools, I whisk the cinnamon and confectioners sugar in a medium bowl, then add the maple syrup and milk. I stir until the glaze is smooth, thick enough to coat the back of a spoon but still thin enough to drizzle, adjusting with a little more milk or sugar if needed.

6. Glaze and serve: Once the bread is cooled, I drizzle the glaze over the top and sprinkle with pumpkin seeds right away. I let it sit for a few minutes before slicing and serving.

Expert tip

Smooth sweet potatoes matter

After baking this sweet potato bread so many times, my best advice is to always mash the sweet potatoes until they are silky smooth. One time I hurried through this step and brought a loaf to a friends dinner. She sliced it at the table and found a big chunk of potato hiding in the middle, and we both had a laugh about it. The bread still tasted good, but the texture was not the same and I promised myself I would never skip that step again. Now I always take a few extra minutes to mash or blend the potatoes really well, and it makes the bread soft and tender from start to finish.

More tips to consider:

• I let the bread cool for 10 to 15 minutes in the pan before moving it to a rack to finish cooling. This keeps it from breaking apart.
• I never stir the batter too much. Over stirring makes the bread dense and tough.
• I check the bread at 50 minutes and pull it out when a toothpick comes out clean or with a few moist crumbs. This keeps it from overcooking.
• If all I have is baking soda, I use one teaspoon for every tablespoon of baking powder. It works well in this recipe.
• I measure everything carefully to keep the bread moist. Spoon the flour into the cup and level it gently with a knife.
• For a lighter bread, I swap vegetable oil with unsweetened applesauce. It saves fat and calories but still tastes great.

Recipe variations and add-ins:

• Make mini loaves: For mini loaves, I use a muffin pan and shorten the cooking time to 20 minutes.
• Chocolate chip loaf: I stir in 1 cup of chocolate chips and the bread tastes almost like dessert. My kids always ask for extra slices when I make it this way.
• Cranberry pecan bread: I add 1 cup of dried cranberries along with the pecans for a tart and nutty flavor. It makes the loaf super festive for the holidays.
• Coconut sweet potato bread: I mix in 1 cup of shredded coconut and it blends so nicely with the warm spices. The texture is soft with a little chew.
• Cream cheese swirl: I add a few tablespoons from 4 ounces of sweetened cream cheese into the batter and swirl it lightly with a knife. It bakes into ribbons of creamy filling.

Serving suggestions:

When I plan a fall dinner party, I always think about how the meal will flow from start to finish. I like to serve my herb roasted turkey as the main dish, and then bring my sweet potato bread to the table warm and sliced so everyone can pass it around. My kids usually help set the table, and they love knowing that the bread they helped stir earlier in the day is part of the meal. I also make my cheesy pumpkin gratin recipe because it is rich and creamy and pairs perfectly with both the turkey and the bread.

For dessert, I often bake my apple tart from scratch and set it out beside the sweet potato bread so guests can choose which slice they want first. If I am having a bigger group, I sometimes add mini cheesecakes too, so there is plenty for everyone to share.

How to store leftovers:

• Store: I keep leftover sweet potato bread in an airtight container on the counter for up to three days, or in the fridge for about five days. It stays moist and soft this way.
• Freeze: When I want to save some for later, I wrap the bread tightly in plastic and tuck it into a freezer bag or container. It keeps well and is easy to grab when I need it.
• Thaw: I take the bread out the night before and let it thaw in the fridge.
• Reheat: I serve it chilled, at room temperature, or slightly warmed. If I use the microwave, I only heat a slice for about 30 seconds so it stays soft and does not dry out.

Frequently asked questions

More sweet-breads recipes: