Cinnamon and Spice Sweet Potato Bread — Sweet potatoes do a wonderful job of keeping this bread extremely soft and moist. It’s almost like cake it’s so soft, springy, and bouncy!
Sweet potatoes are always a winner no matter how they’re prepared. But when baked into sweetly spiced soft bread, they become even better.
I had a couple sweet potatoes to use and rather than just roasting them or making fries with them, I mashed them and baked them into bread. I do it with bananas all the time. Why not sweet potatoes?
I was blown away by the results. The bread turned out ridiculously soft, moist, tender, and richly spiced. It’s almost like cake it’s so soft, tender, and springy. If you like carrot cake or pumpkin-based recipes, you’ll love this bread.
It’s easy to make, and no mixer is needed. Stir everything together and pop the loaf into the oven for about an hour. And your house will smell heavenly during that hour.
The sweet potatoes, oil, and buttermilk all do a wonderful job of keeping the bread supremely soft and moist. Although I’ve compared it to cake, it’s not cakey if that makes sense. It doesn’t have an airy, flaky crumb that many cakes have; otherwise known as being dry.
The interior is tender, springy, and bouncey with a dense crumb. The crust is firmer and slightly chewy. Normally I shun crust and edge pieces on bread, but I found myself seeking them out, like chewy edge pieces on brownies.
The bread is sweet, but not too sweet. A slice or two for breakfast, as a snack, or as a healthier after-dinner treat is how we’ve been enjoying it.
The spices are homey and comforting. Warming spices like the cinnamon, ginger, nutmeg, allspice, and cloves are my favorites. I have to restrain myself from making Molasses Cookies and other similar treats for most of the year because they’re out-of-season, so to speak.
The spices give the bread such great flavor and squelch my cravings. I want to snuggle up on the couch with a blanket and a cup of chai tea to wash it down with.
It’s perfect on it’s own and doesn’t even need butter. It’s that moist and flavorful. But twist my arm and a little butter never hurts. Or try a Vanilla Browned Butter Glaze for an extra treat.
Sweet potatoes can do no wrong.
Sweet Potato Bread Ingredients
This is such a quick and easy recipe for sweet potato bread that calls for very basic ingredients.
To make this sweet potato bread recipe, you’ll need:
- Sweet potatoes
- Water
- Eggs
- Canola oil
- Buttermilk
- Vanilla extract
- All-purpose flour
- Light brown sugar
- Baking soda
- Spices
- Salt
How to Make Sweet Potato Bread
If you’ve made pumpkin bread before, you can certainly make a sweet potato loaf! Full instructions can be found in the recipe card below, but here’s an overview of the baking process:
- Begin by steaming two medium sweet potatoes or one very large sweet potato. Drain off any water that’s pooled, and mash with a fork.
- After the potatoes cool just a bit so you don’t scramble the eggs, crack two eggs over them, add oil, vanilla, buttermilk (or yogurt or sour cream) and whisk.
- In another bowl, combine flour, sugars, baking soda, and a variety of spices.
- Add the wet to the dry, and mix until combined. Take your time and make sure everything is well combined, but use a gentle hand when stirring so you don’t over-develop the gluten, resulting in tougher bread.
- Turn the batter out into a 9×5-inch loaf pan or two 8×4-inch pans. I used one 9×5-inch and will probably opt for two 8×4 loaves next time or bake as a Budnt.
Recipe Variations
One thing I love about this recipe is how easy it is to customize! Here are some simple recipe variations you can try:
- Adjust the spices: I used cinnamon, ginger, nutmeg, allspice, and cloves. Feel free to mix-and-match the spices based on what you have and enjoy. Try pumpkin pie spice, cardamom, or other favorites.
- Add mix-ins: You can try adding mix-ins like chocolate chips, chopped nuts, or dried fruit.
- Use a different loaf pan: I used a 9×5-inch loaf pan to make this recipe, but two 8×4-inch pans will also work. Or, use a small Bundt pan.
- Make muffins: Skip the loaf pan altogether and make muffins instead! Reduce the bake time to 18 – 22 minutes (use your best judgement when testing for doneness).
How to Store Sweet Potato Bread
Bread will keep at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock.
Can I Freeze Sweet Potato Bread?
I’m sure you can! I imagine this sweet potato spice bread will keep up to 6 months in the freezer.
Can I Use Canned Sweet Potatoes?
Possibly, but I’ve only made the recipe as written so I can’t say for sure. If you give this a try, leave me a comment letting me know how your bread turned out!
Can I Make This Recipe Gluten-Free?
I can’t say for certain since I’ve only made this recipe as written. However, I imagine you’d need to use a gluten-free flour blend that’s designed for baking rather than something like almond flour (which is far too heavy).
Tips for Making Sweet Potato Bread
If you have another method for steaming sweet potatoes, go for it. I do it in the microwave because it’s fast and easy.
You could roast the sweet potatoes, but that takes almost an hour, the potatoes will be drier from being roasted than steamed, and you’d need to make some tweaks with dry and wet ingredient ratios in your batter.
I love cinnamon and the bread is well-spiced and robust, without being overpowering. Many times sweet potato, pumpkin, or carrot-based cakes and breads can be so bland and blah.
Orange root vegetables are very hearty and can really soak up, and necessitate, plenty of spice. I made sure to account for that, but add spices to taste.
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Cinnamon and Spice Sweet Potato Bread
Sweet potatoes do a wonderful job of keeping this bread extremely soft and moist. It's almost like cake it's so soft, springy, and bouncy!
Ingredients
- 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large)
- 3 tablespoons water
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1/4 cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- pinch salt, optional and to taste
Instructions
- Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.
- Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plastic wrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.
- To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside. (I used buttermilk powder and added 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture)
- In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine.
- Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Take your time stirring until no stray bits of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula as necessary because it's very easy to miss dry ingredients hiding at the bottom of the bowl in this batter. Stir and fold with a gentle hand as to not over-mix and over-develop the gluten, which results in tougher bread.
- Turn batter out into prepared pan(s), smoothing the top lightly with a spatula. Bake for 60 to 70 minutes for a 9x5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through.
- Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- I estimate that 8x4 loaves will take about 40 to 45 minutes, a Bundt about 1 hour, muffins about 18-20 minutes, but I haven't tried those versions and they are just guesstimates.
- Bread will keep at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 37mgSodium: 267mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 4g
More Easy Quick Bread Recipes:
ALL OF MY QUICK BREAD RECIPES!
Applesauce Bread with Cinnamon Honey Butter – This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not?
Apple Carrot Bread— This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes!
Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – This quick bread pairs two of my favorites, pumpkin bread and banana bread, with plenty of cinnamon-and-spice and scrumptious frosting to boot
Pumpkin Cream Cheese Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice!
Applesauce Bread with Cinnamon Honey Butter— This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not?
Cranberry Orange Bread— The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!
Pumpkin Chocolate Chip Bread— This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!
Apple Fritter Bread — The bread tastes as decadent as the apple fritters of my childhood, no deep frying required and it’s more like cake disguised as bread.
Originally posted April 3, 2013 and reposted September 18, 2020 with updated text.
I made this recipe. The only thing I added was 3/4 C of pumpkin seeds and 3/4 C of chopped walnuts. I doubled it because I had two large sweet potatoes. I made a loaf and I made two dozen muffins (which I cooked for 20 mins). What an awesome, moist, flavourful recipe. I will definitely be making it again! Thanks so much!
Thanks for the 5 star review and great to hear it was awesome and that you will definitely be making it again!
This can be made in a round pan instead and how long do l bake it thanks
I don’t know because I have not experimented. Baking as I direct in the recipe in a loaf pan is the only way I can “guarantee” the best chance for success in your kitchen.
Can this be done in air fryer
Perhaps it could be, but you would have to halve the recipe for it to fit in most standard air fryers, have a baking pan attachment, and experiment with baking time/temp.
Bottom line – make as written. This is an amazing recipe that if you just follow it and pop it in a normal oven you will love.
Made this recipe for my neighbors. As usual, I made two loaves – one for my house, one as a gift. That first loaf lasted an hour before my family finished it off.I added a dash of cardamom to mine but otherwise followed the recipe closely. Happy to discover that sweet potato bread is as good as I hoped it would be!
Thanks for the 5 star review and glad this was such a hit that loaf #1 only lasted a few hours! This recipe is a decade only nearly and it’s still a personal fave. Great to hear you loved it!
Just made a double batch. 6 mini loaves and one tray of mini muffins. I added a cup of dried cranberries that were moisten with a little water and microwaved 2 min. They all turned out Delicious!!! I sprinkled almonds on top b4 baking and thick glazed them with powdered sugar and cranberry juice… My veggie haters gave it a 10..
I am glad you were able to turn this in mini loaves and mini muffins and that everything turned out delicious!
Had a sweet potato that needed using, and this recipe was great! Interesting making it as a Brit seeing differences, like i reduced spices to 1tsp of Cinnamon and 1tsp of Mixed Spice as i thought that seemed a lot and worked great perfect spice quantity to compliment the sweetness. Would also say a bit to sweet like feels quite indulgent so would be tempted in future to add less sugar or something that would cut the sweetness. Don’t mean this at all harshly just worth bearing in mind to Europeans wanting to try this recipe!Slightly cheeky but found cups quite tricky to use and had to buy them specially, most Europeans use metric or imperial like grams, millilitres etc.. Would you consider adding those to future recipes to help globalize them for different countries?
No, I use cups and teaspoons and for the past 13 years I’ve had my site all 3000 recipes++ on my site are written that way, I truly cannot imagine the epic task of changing them all.
Glad you liked the bread overall.
Good morning! Has anyone tried cutting back on the sugar in this recipe? If so , how did it turn out? Thank you!
You could probably reduce the white sugar by 1/4 to 1/3 cup. I wouldn’t go less than that or it will affect texture as well as taste.
I’ve been baking this recipe for years and I’ve always doubled the recipe and added about a cup and a half of grated carrots…. you can’t taste them, they just break up the heaviness. Great recipe!!
Great to hear you’ve been making this for years and that’s a good trick/tip about the carrots to break up the texture a bit!
I’ve been baking this recipe for years and I’ve always added about a cup and a half of grated carrots…. you can’t taste them, they just break up the heaviness. Great recipe!!
If I add pecans or walnuts (about 1/4 – 1/2 cup) to the recipe, what would I need to change in the recipe? Would I need to add more buttermilk and/or oil? Thanks.
No I wouldn’t change a thing. Diced/chopped walnuts or pecans, a generous 1/3 cup would be fine without effecting anything, basically a half cup is fine. Don’t sprinkle them on top though, they will burn. They need to be incorporated into the batter at the end.
Hi Avery,
I can not seem to find the place to post the Cinnamon Swirl Sweet Potato Bread to my Facebook – for the life of me I am not seeing that on that recipe – can you help me? I would really like to share it with some friends.
Thank you, Pauline
I don’t have buttons that click to share to Facebook. Grab the URL and copy/paste it to your FB page. Thanks for sharing! https://www.averiecooks.com/cinnamon-and-spice-sweet-potato-bread/
I made these previously per the recipe and they were fantastic. Came back to it again as a base. I didn’t have sweet potatoes so I used equal amount of carrots, and 3/4 C. sour cream instead of buttermilk (it’s what I had). They turned out just as good as before.Site feedback – on mobile this site is absolutely brutal. Too many ads, pop-ups and header bar is in the way. Highly recommend checking in to that. I recognize ads are a source of revenue, but I probably won’t be back if I can’t use my computer when I want to use the recipe and definitely don’t peruse the site further.
Thanks for the five star review. I’m sorry that you’re not able to use my site from your mobile. I’m using it from my mobile right now, and it’s just fine for me ads and all. And yes they are necessary because I cannot provide recipes for free without earning a living.
Just pulled out of oven.looks and smells fantastic. Can’t wait for to cool and sample.
Glad to hear this looks like a winner and smells like one!
I made this tonight and it came out very good! I reduced the white sugar down to 3/4 cup and still used 1/4 cup of brown. Also followed other advice and used 6 TBSP of unsweetened applesauce and 2 TBSP of EVOO. Next time I may omit the oil and use the 1/2 cup of applesauce plus add in pecans/walnuts. It wasn’t overly sweet! Thanks for the recipe!
Glad to hear that this was very good and that your tweaks and substitutions worked out well for you!
Very good. I reduced the white sugar to 1cup. Used 6T applesauce and 2T oil to reduce the calories. Worked just fine. I used pan that made 8 mini loaves. Baking time around 25 minutes.
Thanks for the 5 star review and glad your modifications worked out just fine!
This might be the best thing I’ve ever made. I followed the directions exactly – used 2 sweet potatoes and a loaf pan – except I didn’t have allspice so I just used a little extra of everything else. It is so good. I baked for 60 minutes and tented the last 15 – perfect.
Thanks for the 5 star review and glad this is one of the best things you’ve ever made!
What can I substitute buttermilk with?
I used 4T evaporated milk with 1\2T vinegar instead of yogurt Let it sit 5 minutrs worked just fine
We have loved this recipe for years now so I thought I should come back and say thank you! I make this as muffins for my kids and all four of them love it. I use flax eggs (1 Tbsp flaxseed meal : 3 Tbsp water per egg) and reduce the white sugar to 1/2 cup. It’s delicious! I’m going to have to start doubling the batch so I have enough left to freeze 😊
Thanks for the 5 star review and for coming back after you’ve been loving this recipe for years!
Glad to hear that flax eggs are fine too here!
I can’t stop making this recipe! I am not a big sweet potato fan, but I prefer this quick bread to banana, pumpkin or zucchini. I am vegan, so I subbed the buttermilk with almond milk with a dash of vinegar and subbed the egg with aquafaba. Thanks!!
Thanks for the 5 star review and glad you are able to make this vegan and prefer it to other quickbreads as well!
I had a lot of leftover sweet potatoes and was looking for a recipe. So happy I found this one!! My family and I loved it! Thanks for sharing the recipe.
Thanks for the 5 star review and glad you loved it and put those sweet potatoes to good use!
I added a handful of chopped pecans to the dry ingredients. In my bundt pan and oven 45 to 50 minutes was plenty of time. I’ll make bread pudding with half the loaf. Yummy! Thanks!
Thanks for the 5 star review and glad the chopped pecans hit the spot and that you are going to made bread pudding with half of it!
Thank you for another fabulous recipe. During this isolation period I was able to find most of the supplies in my home. Since I only had one cup worth of sweet potato, I added one chopped apple. When our store restocks potatoes I look forward to trying your recipe the way you wrote it.
You’re welcome and I am glad you were able to find most of what you needed in your home. GREAT job on being resourceful by using an apple where you fell short on the sweet potatoes. Keep me posted when you try it again as written. I bet it was delicious though with the apple!
I’ve made this awesome bread a couple of times and just came back to make it again. It’s a dense, spicy comfort food, and I find myself craving it!
Thanks for the five star review and I’m glad this recipe is crave worthy for you! And that you keep coming back to make it.
We had leftover cooked sweet potatoes so I mashed them and made this recipe as muffins. I used sour cream instead of buttermilk. They were very easy and delicious. I’ll be saving this as a favorite and making again 😁
Thanks for the 5 star review and glad it worked out great as muffins and that sour cream worked well instead of buttermilk!
Absolutely wonderful! I generally dislike sweet potatoes and was looking for a way to use several from the garden. This bread was perfection! I have made several loaves since finding your recipe this fall.
Thanks for the 5 star review and glad that even though you’re not usually a fan of sweet potatoes, you’ve made several loaves of this recipe!
Hi, can you use almond flour instead. I have gluten allergy and I was just wondering. Thanks!
No it’s too heavy. I would use a cup-for-cup style GF flour that’s designed for baking.
So good! I added some chopped pecans and it was amazing! My husband couldn’t even wait for it to cool before he had to have a piece!!
Thanks for the 5 star review and glad it was amazing!
i had some leftover baked sweet potatoes from Thanksgiving, so i searched what to do with these leftover potatoes and so happy i ran across your recipe,Everyone in the family gobbled this bread up so fast.i will be making this bread again and again, i did add pecans to mine, just a preference i have.Thanks so much for sharing, Great recipe . Holly.
Thanks for the 5 star review and glad you found a use for your leftover sweet potatoes and that you’ll be making this bread again and again!
this bread blew me away its so good i made it 2 days in a row. so happy i found this recipe because it totality rocks.
Thanks for the 5 star review and glad that it blew you away and you made it two days in a row!
I just made this bread and although my husband really likes it, I had an awful time with the batter. It was so thick and had the consistency of glue. I followed your microwave recipe for the sweet potatoes and used fresh sweet potatoes grown in my cousin’s garden. Have you heard of this problem?
Your sweet potatoes were probably just a bit bigger than mine or you used slightly more. If a batter is thick, easy to fix with a splash of water, buttermilk in this case, extra oil, likely all would have solved the thickness of the batter.
Wonderful. I used canned sweet potato puree. I used 1/2 cup unsweetened applesauce instead of the oil. I only used 1cup of granulated sugar and the 1\4 of light brown. It was sweet enough I thought. Used Bundt pan and it tested done at 45 minutes. Ovens vary. Great recipe.
Thanks for the 5 star review and glad that your substitutions worked well and the bread was wonderful!
Is there a reason that after day 2, the sweet potato remnants have turned green in my bread?
Possibly it was underbaked just a smidge and that could be a sign of mold or something growing. I have never had that happen.
BUT I did just find this article and it also could be nothing to worry about https://www.straitstimes.com/singapore/health/sweet-potatoes-that-turn-green-are-safe-to-consume-ava-seeks-to-correct-viral
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I made these today, but substituted gluten-free all purpose flour and coconut palm sugar (instead of white & brown sugar) to make a gluten-free and processed sugar free for a healthier, less guilty sweet treat. It turned out delicious, especially served with a sliced, cinammon spice apples and a dollop of natural Greek Yogurt sweetened with maple syrup 😋👍
Thanks for the 5 star review and I’m glad it turned out delicious with your substitutions.
This is wonderful! I got a ton of sweet potatoes in a produce box and this was such a great thing to do with them. My bundt pan breads were done in 40 minutes. Rave reviews all around.
Thanks for the 5 star review and I’m glad that these got rave reviews!
I made this in a dark metal pan and all of the outsides were way too cooked by the time the inside was..could this be because of the time of pan I used or what can I do differently next time? Otherwise the taste is amazing!
Thanks for the 5 star review and glad the taste was amazing!
Use a lighter colored pan, turn the heat down by 25-50 degrees F, tent the top and sides with foil halfway through cooking – any or all of those things could help with your issue.
Thanks for the recipe! I used buckwheat flour instead of all purpose flour. Also threw in chopped dates instead of granulated sugar and used soy/coconut yogurt to veganise. It turned out great! Thanks again!
Glad it turned out great with the changes you made!
I made this bread tonight, but tweaked it a little.I halved the amount of sugar (still used brown and white), used coconut oil instead of vegetable oil, and threw in a handful of desiccated coconut. Absolutely delicious. Thank so much for the recipe. Will definitely be making this again.
Thanks for the five star review and I’m glad it turned out delicious!
This is a great recipe to use up extra baby food. 3 of the 4 oz tubs equals 1 1/2 cups of sweet potato puree. Turned out great!
Thanks for the 5 star review and I’m glad it turned out great!
I tried your recipe because I wanted to make a very moist sweet potato bread. This hit that point perfectly. However, I feel this is extremely sweet. I may try this again but I will cut the sugar in half. I really like to taste the flavor of the sweet potatoes and hoped the additional spices would enhance that flavor. This was just much sweeter than my taste buds prefer and I couldn’t taste the flavors over the sugar. I am going to try with half the sugar or so cut out and will leave another comment because I do love the dense moistness of this recipe. (I used sour cream in place of your buttermilk).
Everyone’s taste buds are different, and even sweet potatoes can vary wildly in their level of sweetness. It sounds like you personally do not like things to be very sweet, and possibly your potatoes could’ve been on the very sweet side. I’m glad you liked the texture of the bread and feel free to adjust the sugar to your liking.
I absolutely love the taste and texture of this cake. I make it as a Christmas cake. Works perfectly in a bundt pan.
Thanks for the 5 star review and glad it came out great as a Christmas cake in a Bundt pan.
Made as a bundt cake. Absolutely the best.
I’m glad you think it’s the best!
I made this using my leftover sweet potatoes with caramelized apples from Thanksgiving. It was awesome!!! I will absolutely make this again. I baked mine in a bundt pan. It was light and moist. Thanks so much for posting the recipe! :)
Thanks for the 5 star review and glad that you were able to take advantage of your leftover sweet potatoes for this!
I made this yummy bread last year around this time. Remembering how good (and easy) it was, i pulled up the recipe to make it again this evening. Steaming the sweet potatoes is the way to go. Quick and simple with most of the ingredients already on hand. Make enough to share with your neighbors!
Thanks for the five star review and I’m glad you’ve made it a couple years in a row now!
Can you use canned sweet potatoes as opposed to cooking them yourself? Has anyone tried this?
I have only done at the way I wrote the recipe so I’m not sure how canned sweet potatoes will work.
This was so good, and so moist! I mashed the sweet potatoes in my stand mixer for ease (score!), and reduced the sugar by half, using all brown sugar. Definitely a keeper!
I’m glad to hear this came out great for you using the stand mixer for ease and being able to reduce the sugar by half and it still came out great!
May I know how much sugar did you use?
It’s listed in the recipe section.
Very good, has the texture and taste of spice cake. Nobody would guess it has sweet potato. It’s a keeper!
Thanks for the five star review and glad it’s a keeper for you!
A real keeper. Some notes: It makes enough that a 9×5 pan would be overwhelmed; it fills a full-size Bundt pan. You can sub butter for the vegetable oil, and add more yogurt if it needs extra moisture. I always roast sweet potatoes, even if it takes longer; gives them a little caramelized edge. Other personal adjustments: cardamom instead of nutmeg, and lemon flavor instead of vanilla. Delicious.
Thanks for the five star review and glad it’s a keeper for you!
I made this today ( cinnamon& Spice Sweet Potato Bread). The wife and i enjoyed it very much. She was glad when i told her the calories per serving. I cheated a little. Because of my laziness, i used the KitchenAid. I also made muffins instead. Plus i had batter left over so i am experimenting with a small 6″ cake. I haven’t decided on icing yet. Any suggestions, as i have not iced it yet . It’s still cooling.
Icing…I would do a simple powdered sugar and butter icing or maybe cream cheese but honestly I think plain or a pat of butter is just fine and have never iced this bread but go for what you enjoy.
Hi i. Would to know if you can reduce the sugar?
I’ve only made as written so not sure what will result if you alter the recipe.
Wonderful recipe. I used 1/2 cup dark brown sugar and 1 cup white sugar and omitted the clove and allspice and also added raisins. I used baked sweet potatoes. I will definitely make this again.
Thanks for the 5 star review and glad you loved the recipe! Glad you’ll make again!
If I was going to sub the spices for just cinnamon and pumpkin pie spice, can you tell me how much i would need? These are all I have on hand and I really want to make this today!
I would use probably 1 to 2 teaspoons of each, just guessing.
PERFECTION. It is absolutely AMAZING! Thank you so so soooo much for this recipe. Too good to be true
Thanks for the 5 star review and glad you love the recipe!
Excellent moist flavorful bread. I followed the recipe with the exception of peeling,chopped and boiled the sweet potatoes until fork tender before mashing with a potato masher. It took 70 minutes in a loaf pan for the wooden skewer to come out clean. I will definitely make this in the fall. Great recipe to make loafs to share with family and friends.
Thanks for the 5 star review and glad you will definitely make it again in the fall!
Averie, this recipe has become a staple in our home. We love it! We often add blueberries or dried cranberries along with ground walnuts and flax seed. It is delicious any way we make it! I do have a question though… The nutritional information on this says that there are 60 servings. I make a double batch each time and am a little-horrified thinking that my 24 muffins are actually 120 servings. Is this correct?
Thanks for the 5 star review and glad these are a staple!
The serving info reads as follows on the blog post: 1-9X5 LOAF, 2-8X4 LOAVES OR BUNDT
Based on that you can calculate nutrition stats if that’s important to you. These auto generated programs are not always perfect so sometimes you have to plug and chug by hand if the info is important to you.
Made this bread and knew it was a winner right away. Smelled heavenly! Gave a loaf to the neighbor who also gives it rave ratings. Cot her loaf went to three picky grandkids who never eat vegetables. They gobbled it down so fast that I’m now making more.
Thanks for the 5 star review and glad it was even a hit with three picky grandkids!
That is an amazing post!
This bread loookssss too tasty I want to cook it now! And by the way, your photography is great!:)
Thanks for sharing!
Made this using leftover sweet potato casserole from Easter. I had some orange cream cheese butter cream drizzle left from a wedding cake i had made. It was a good touch to the already good bread. Easy to make and rose up very well. Had to bake a bit longer as I made one loaf and It was very full.
Thanks for the 5 star review and glad you loved this! Great way to use up your leftovers and incorporate them into this.
Awesome, delicious. I made few minor variations and the bread was still excellent.You can always tell a sound recipe, cause when you altered them they still come out wonderful those are great recipes from the start. Thank you. A perfect recipe to go to for forever and make creative variations. Keep up the great work love your website., tks.
Thanks for the 5 star rating and glad you loved it with a few little variations!!
Made it using the quick bread/muffin method, sift together dry ingredients in large bowl. In med bowl add sugar and wet ingredients- NOT the potatoes- stir wet into dry, add potatoes to batter, stir, bake. Easier, traditional, and no worries.
Hi averie, i would want to try this recipe with wholewheat flour. Do i use the same flour measurement or reduce it? how many cups do i use? Thanks
I have only made the recipe as written and really can’t give advice if you deviate. Good luck!
Sir I am confused, u told canola oh is not good. What else we can use?
I would use canola or vegetable oil as indicated.
What to use instead of oil?
I have no idea…I recommend making the recipe as written so it turns out.
Hi
I’ve just made this cake exactly to your recipe however mine has quite a soggy middle. I even baked it for 75 minutes. Any advice would be appreciated as my wife and I absolutely love the taste.
I would say that you either could add another 1/4 or so of flour to take some of the moisture out or bake longer. The moisture content of sweet potatoes really varies and yours were just very moist, baking experimentation can take a few tries. I think you will do well with a bit more flour and don’t be afraid to bake as long as you think it needs.
What can I use instead of buttermilk (we have a dairy intolerance)
Many thanks
Not sure because buttermilk is how I tested the recipe so you’d have to play around with things on your own.
Thank you for this amazing recipe
I did it for lunch with friends and it just disappeared they couldn’t get enough. it smelled amazing in my home while cooking. I didn’t have ground ginger so I used grated fresh one and it turned out with little candied pieces of ginger it was bliss :)
I am glad you and your friends loved this recipe! The little (unintended) bits of candied ginger sounds amazing!
Oops just realized I left out the brown sugar all together. Next time I will decrease the granulated sugar and add a little brown sugar. It was sweet enough with just the granulated sugar. And I also used bread flour!
This was very tasty! I used plain Greek yogurt as that is what I had on hand. I did put just a tad bit more than what it called for. My nutmeg was pretty much all gone. I literally had a pinch left. So I added a little more allspice than it called for. I made 2 mini loaves and one regular sized loaf. I cooked the mini loaves for about 37 min and the large loaf about 50 min…give or take. My family loved it. It didn’t last long. Next time I will probably add a few pecans on top! And double the recipe. Yum!
Thanks for trying the recipe and I’m glad it came out great for you even without the brown sugar, reduced granulated, and with bread flour!
Note for Ashley: I hardly followed the recipe (in order to make it REID diet compliant) but was pleased with how it turned out. Kids loved it! Tasted more like a cookie/desert.
left out eggs
used grapeseed oil instead of canola
used water instead of buttermilk
left out vanilla (I don’t have safe vanilla)
I used oats instead of all purpose flour
I used rains instead of granulated sugar
I used coconut flour instead of brown sugar
I left out the allspice
I left out the cloves (don’t have any)
all other ingredients not listed were used
I followed all the suggusted measurements with the exception of the liquid. I added extra water because it looked too dry.
Lastly I set the timer for 60 mins. Had I not checked on it, the whole thing would have burned. 35-40 mins will probably cook it perfectly.
Hi! This looks wonderful! I have a dairy allergy in the family – has anyone tried this with almond milk instead of buttermilk? Think it would work ok? Thanks!
I would try to add a tsp of white vinegar then to the almond milk to mimic buttermilk.
Or make this recipe. It’s naturally vegan and there are also several other variations on it. https://www.averiecooks.com/2017/09/cinnamon-sugar-pumpkin-bread.html
Thanks! Yeah now that I think about it I’m pretty sure I used buttermilk last time, so that would make sense. Will try that next time =)
Made this bread once and absolutely loved it! However, made it this time with Greek yogurt instead of milk and ended up getting a really metallic taste and had to throw out the loaf =( any idea what I might be doing wrong? I used the same amount of baking soda as last time, but I’m curious if it’s too much…?
When you say milk, I am assuming you mean buttermilk, not milk. But maybe you mean milk.
If it tasted off when you used Greek yogurt, I possibly wonder if the Greek yogurt was a bit off and not at its peak because really there is not a ton of difference between Greek yogurt and buttermilk in this application because we’re only talking 1/4 cup in a whole loaf. Very hard to say what goes on with baking chemistry in various people’s kitchens, ingredients, etc.
Since you know how it tastes great given your ingredients, I would stick with that method :)
This has become my go to sweet potato bread recipe. Both kids love it! Today because I only had a small amount of sweet potato left over from dinner the other night I used about 3/4 cup of canned pumpkin left from another recipe and half a banana to get 1.5 cups total and it was awesome! I have also tried to make this gluten free but the only successful one was when I used Bob’s Red Mill gluten free mix (not the 1:1, but the mix that requires xanthum gum). AND I also cut the sugar by 1/2 cup each time as well. Typically I use 1/2 cup coconut palm sugar and 1/2 cup cane sugar. Oh! And one other substitute this time, in place of the oil, I used 1/4 cup melted coconut oil and 1/4 applesauce. This recipe really is so versatile ?
Glad this is a favorite for you and the kids and that the recipe is as flexible as it is given all the tweaks you’ve tried and that it still works!
Could I make this with boiled sweet potato chunks or is it important to steam them?
My only hesitation is that they will be very soggy and wet and that will weigh down the batter and the loaf may not rise. I would recommend steaming them for that reason.
Could this recipe be made gluten free? Has anyone tried it?
I haven’t tried but if you have a reliable GF flour mix or blend or brand that you use, you could try that in place of the AP flour.
This has become my go to sweet potato bread recipe. Both kids love it! Today because I only had a small amount of sweet potato left over from dinner the other night I used about 3/4 cup of canned pumpkin left from another recipe and half a banana to get 1.5 cups total and it was awesome! I have also tried to make this gluten free but the only successful one was when I used Bob’s Red Mill gluten free mix (not the 1:1, but the mix that requires xanthum gum). AND I also cut the sugar by 1/2 cup each time as well. Typically I use 1/2 cup coconut palm sugar and 1/2 cup cane sugar. Oh! And one other substitute this time, in place of the oil, I used 1/4 cup melted coconut oil and 1/4 applesauce. This recipe really is so versatile ?
Thanks for all the feedback with what you’ve tried and what works well. So glad this has become your go to sweet potato bread recipe!
I had Korean sweet potatoes leftover and I used this recipe. It turned out wonderful. My husband and 2 year old approved it. I did reduce the granulated sugar by 1/2 cups and used vanilla greek yogurt since I don’t like overly sweet bread. It was just right for us.
Thanks for trying the recipe and I’m glad it came out great for you with the tweaks you made!
Made the sweet potato bread but made into muffins. Subbed applesauce for oil. They were moist and so flavorful! Baked for 18 minutes. Will make again!!
Sounds like I need to try that! Glad it worked out wonderfully!
I baked the sweet potato bread gluten free. Everybody liked it.
Wonderful that you were able to make it GF!
Made both the apple and carrot plus sweet potato. Both turned out brilliantly thankyou for sharing cheers Lesley
Thanks for trying both recipes and I’m glad they came out great for you!
I just made this yesterday and even though I forgot the nutmeg (I even had the grater out and STILL forgot), it turned out delicious! Your recipes are amazing and I’m ever so thankful you share them with us. Thank you! :)
Thanks for trying the recipe and I’m glad it came out great for you! Thanks for the compliments on my recipes :)
Most excellent. Easy, no exotic ingredients, made two 8×4. I used one can of sweet oitatoes.
Thanks for trying the recipe and I’m glad it came out great for you!
Thank you so much for this recipe, Averie! I have baked it a multiple times since I found it on your site. People keep asking me again and again for their piece of sweet potato bread and it’s easy to understand why. It’s so easy and tasty.
Dania
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a big hit with everyone and on the repeat make list!
Made muffins with this last night, so good! I had to start over with the sweet potatoes, 15 minutes was way too long in my microwave. I should have known that though, it’s very efficient. I didn’t have the variety of spices available so I did 1tbsp cinnamon and 3 tsp pumpkin spice. Greek yogurt for the dairy. 21 minutes to perfection. Made enough batter for about a dozen large muffins (I ended up with 12 medium and then 3 small). Thanks so much!
Thanks for trying the recipe and glad it worked well for you. Yes, all microwaves are different and it can be a bit of a trial and error.
I made this recipe yesterday and it came out perfect!! It is so yummy I can’t stop eating it!!
Thanks for trying the recipe and I’m glad it came out great for you!
just made this tonight… it’s amazing!
I cut out 1/4 cup of white sugar (i usually cut sugar in baked things because I don’t like overly sweet).
I will probably add it back in next time.
This is definitely on my list of quick things to make to bring to fall parties.
Thanks!
Thanks for trying the recipe and I’m glad it came out great for you overall! This bread isn’t overly sweet so you probably could add it back in as you said.
We love this recipe in our house and it’s really the only way that we actually enjoy eating sweet potatoes.
It’s a great fall bread and we made it today (first time this year) because we were in a fall mood and needed to kick it off.
I’d make it just for the smell! Haha
I thought I’d mention that I have made this recipe and never used buttermilk. When I was a kid we always substituted it for a cup milk to 1 tbls of lemon juice and that’s what we used in this recipe and it’s turned out great everytime!
My two year old picky eater approves! (And that’s about the highest level of approval you can get around here! Haha)
Glad even a picky 2 y.o. approves and that’s great this is a big hit, and that you don’t need buttermilk and can use the cheater’s method :)
I had a heaping 1.5 cups of mashed sweet potato, subbed applesauce for the oil, didn’t use any brown sugar or spices other than cinnamon, and used 2% milk not buttermilk, and then baked in a 9×5 for more like 80 minutes, but enjoyed the delicious smell of baking bread and even more, the delicious bread itself! Yum!
Glad all your substitutions worked great and that you loved the bread!
Has anyone tried using almond or soy milk instead of buttermilk ?
I haven’t tried it – not sure if others have – but I really recommend sticking with buttermilk because it helps the cake rise. Not sure if you added vinegar or lemon juice to ‘culture’ the nondairy milks if that would work or not.
I made the sweet potato bread with just a couple of adjustment, subbing some of the white sugar with applesauce and honey. I loved it and shared it with some friends and co-workers. Ilk be making it again!! Thank you for your wonderful recipes.
Thanks for trying the recipe and I’m glad it came out great for you! Glad applesauce and honey worked well!
Hi, I want to try this recipe, can I use oat flour and if I want to sub sugar fo honey, in what proportion will I do it
I would not sub oat flour as it has very little, if any, gluten and the bread will be very dense.
Honey is a liquid, sugar is dry. Adding liquid will water down the batter and you will need to be confidant enough in the kitchen to adapt your dry ingredients and leaveners to account for that. Personally I don’t recommend doing so.
Could I swap pumpkin for sweet potatoes? If so, would I use the same amount of pumpkin puree as I would sweet potatoes?
I haven’t tried doing that so can’t speak to the results or the amount used.
I have quite a few pumpkin bread and pumpkin recipes here if any of those catch your eye.https://www.averiecooks.com/tag/pumpkin
This looks great! Can it be made in a bread machine?
I don’t have one and haven’t tried this recipe that way so can’t say for sure.
I made mine gluten free and used a small amount of butter (because I was out of oil :) and didn’t want to go to the store. I also added a cup of cinnamon applesauce and walnuts. It came out good with those additions/substitutions except a tad bit to much allspice and ginger. Next time I think I will pair down on those. Thanks for the receipe!
Thanks for trying the recipe and I’m glad it came out great for you with the adds/subs you made!
I’ve made this bread several times and it is my favorite! However, I learned the hard way that it is best to cook in two loaf pans. Using one resulted in bread that was too done on the outside and underdone in the middle.
I just modified it into Pumpkin Cranberry Bread. So I used about 1 1/4 cups pumpkin instead of sweet potato, added 1/2 package of Jello Vanilla Pudding mix (the 5.1 oz package, pudding mix makes your quick breads so moist), and tossed about 1 cup dried cranberries in about 1/4 cup of the dry flour sugar mix before mixing in. I also only used 1 1/4 cup of sugar, and since I didn’t have any brown sugar added a teaspoon of Molasses to the wet mix. Cooked in two loaf pans for 20 minutes at 350, rotated and reduced to 325 for 25 more minutes. AMAZING! (coating your add-ins in flour helps keep them from sinking) So tender and moist.
Thanks for the recipe, I’ve shared with everyone!
Sounds like you’ve come up with a winner of a pumpkin bread based on this recipe which is great! If you want to try this one, it’s one of my favorites! You can skip the chocolate chips and use cranberries instead. Thanks for sharing the details!
https://www.averiecooks.com/2015/09/the-best-pumpkin-chocolate-chip-bread.html
Thanks so much for sharing this awesome recipe!
Have a bunch of sweet potatoes and after perfecting the sweet potato fries I wanted to bake something sweet.
Found your recipe on Pinterest and tried it today. I baked one smaller loaf and 6 muffins. The muffins took 20min, the loaf 40ish.
I added chocolate chips to the muffins as a bait for kids to try them lol.
I used 1C sugar only since sweet potatoes tend to be pretty sweet.
Thanks!
Thanks for trying the recipe and I’m glad it came out great for you as both muffins and a loaf! You can never go wrong with adding a few chocolate chips, either! :)
I made this as muffins for breakfast with Bob’s gf flour and flax instead of egg. I also used 3/4 cup of each sugar. I couldn’t get all the brown sugar lumps smooth in the batter, but during the baking they became delicious bits of caramel throughout the muffins. I will add lumps on purpose the next time I make them (tonight ;) ). Great recipe! Thanks :)
Thanks for trying the recipe and I’m glad it came out great for you as both GF and with a flax egg! Sometimes brown sugar does do that lumpy thing no matter how hard you try to smoosh them out and when it happens in cookies, I love those caramely bits! Glad you’re making them again – tonight! Awesome!
I’ve made it twice and successfully used greek yogurt instead of buttermilk (1/2 cup) and used applesauce instead of oil (but I used 1/4 cup-so basically I swapped the amount of oil with the amount of yogurt). Instead of granulated and brown sugars, I used just 1 cup of agave, and I made it with spelt flour. It’s amazing!
Thanks for trying the recipe and I’m glad it came out great for you with the changes you made! Great news!
Thanks for your reply. I wasn’t expecting you to measure ingredients to 0.1g. This isn’t biochemistry after all.
The confusion stems from how we approach the recipe. I normally expect to know the quantity first, then do the preparation and add to the mixture. In your example of banana bread, the recipe I use often calls for 2 ripe bananas, about 250g, mash them and add to the mixture and not mashing them up and measure what is needed. You are correct in that such rustic recipes are very forgiving and a couple of ounces either way won’t make much of a difference.
I’m going to try this at the weekend and find out what weight will give me 1.5 cups of sweet potatoes. Have you tried boiling the sweet potatoes? Perhaps they will get too watery?
I would like to try this recipe but I’m not sure how much sweet potatoes exactly I will need. How does one “measure” 1.5 cups of sweet potato – level, heaped and how tightly packed? The description of 2 medium or 1 very large potato is not very accurate, either. Are we talking about 1lb/500g or 1.5lbs/700g ? I am sure it will make a big a difference to how it turns out.
Ingredients such as butter, flour and sugar, I can use a conversion chart. But things like potatoes, onions or cauliflower, I simply cannot fathom out how much will constitutes a cup. Kind regards.
Once you have the potatoes mashed up, you measure out 1 1/2 cups. The same way you’d mash bananas for banana bread and then put the mash into a measuring cup until and measure it out. You don’t need to ‘pack’ it into the cup, just put the mashed puree into the cup, and measure. And really, the recipe is pretty forgiving and if you’re a little over or a little under 1 1/2 cups on the nose, more than likely things will be okay. I don’t write or enjoy developing recipes where you need to have things measured out to the very last tenth of a gram. I’m not the kind of cook! Enjoy the bread!
how would this go with gluten free flour?
Haven’t tried it with GF so not sure what the results would be.
For some reason, when I pinned this to Pinterest, the title that shows is “Thai Chicken Salad with Roasted Peanuts” and not “Cinnamon and Spice Sweet Potato Bread”.
Thanks for LMK and my tech team thinks it’s a temporary Pinterest glitch – hopefully it is and they’ll get it straightened out asap!
This recipe sounds wonderful, but there’s way too much sugar! I’m pre-diabetic and allergic to artificial sweeteners, so what’s the minimum amount of sugar you can use and not affect the quality of the recipe.
This bread is wonderful! my whole family loves it. Thats including my 19 month old. My husband doesn’t even like baked goods. I use whole wheat flour. I also used honey instead of granulated sugar. I have not with this recipe yet but I like to substitute the oil for applesauce. Oh, I also make them as muffins. Your cooking time is perfect. Thank you so much for this awesome recipe. I love feeding my family healthy hearty wholesome foods that taste delicious!
Thanks for trying the recipe and I’m glad it came out great for you! Glad the whole family loves it including your 19 mo old! Great that you were able to use w.w. flour, honey, and that you can make them as muffins…all the little tweaks working out for you and the family is happy….love hearing things like this :)
Hi! I’m a senior in high school who came across your recipe while looking for a different bread to bake for my teachers (it was around Christmas time). [I’m not much of a baker, either, so the easier the recipe the better.] When I saw your recipe, I decided to give it a try and I got amazing results. My teachers loved it and my mom loved the way it smelled (lol ^-^). They’ve all asked for the recipe! So far, I’ve given it to about 10 teachers and I hope to bake more for my friends! Thank you so much for posting this. You are now my go-to blog for nice, quick, and unique recipes whenever I’m inspired to cook.
Much love,
Chandler
PS: I see people are posting modifications they’re making to your recipe, so I thought I’d share mine: (1) I used Plain, Probiotic Greek Yogurt instead of the other options, (2) I added crushed walnuts to most of my batters, and (3) even though I switched back and forth between unbleached and whole wheat flour (from Walmart, sorry I forgot the brands :/), I didn’t really taste much of a change in flavor or texture! Also, I would occasionally add just a little bit of liquid aloe vera to give the bread a health boost. [My family is going gluten-free :)]
Excellent recipe! Thank you so much!
I drizzled over a vanilla-maple icing to elevate this even further!
Glad you loved it and your icing sounds wonderful…I could eat that by the spoonful!
Thank you for this recipe, I made this for New Years using leftover sweet potatoes & my hubby loved it. I loved not even having to get the mixer out.!
Glad it was a hit AND that you didn’t have to dirty the mixer :)
My dad sent me this recipe because I couldn’t find the one I’ve used for years, which my mom had made with Pillsbury Date bread mix and grated sweet potatoes. I had eight breads to make as Christmas gifts and the first 3 turned out fine. In the second batch, two of the three loaves caved in completely! I’m sure they will taste fine, but it was embarrassing to gift such an odd-looking thing. I followed your proportions (doubled the recipe and made four 8 x 4 loaves). It’s not humid; I didn’t use too much liquid and only a pinch of salt is called for (these are all things that came up when I searched online for “my bread caved in”). What do you think went wrong?
There’s a restaurant we love in San Antonio called Twin Sisters that make these delicious sweet potato muffins that we enjoy greatly every time we visit. My kids loved them so much that I decided to replicate them here at home, which is how I came across your recipe. I made this as muffins last night (20 minutes at 350) and they are wonderful. Thank you so much!
So glad you enjoyed these and that they reminded you of some restaurant muffins you love and that the recipe worked great for you as muffins!
I was looking through the comments to see if anyone had mentioned trying these as muffins, but didn’t see anything. I’m not a big bread baker, so I didn’t have loaf pans, but the muffins worked out great. I ended up keeping them in the oven for about 24-25min. I also subbed in 3/4C whole wheat flour along with 1C of AP. Thanks for the great recipe!
Glad they came out great as muffins AND with using some w.w. flour! Great to hear!
Really, really good!!! I made a few modifications to try and cut a bit of the fat down. I added applesauce in place of the oil, egg whites in place of the eggs and I cut the sugar down to 1/2 a cup. I loved this recipe!!! I ended up making 2 loaves with this one recipe. The only thing I would do for next time is puree the sweet potato instead of mashing it with a fork. My kids are picky and they see the small chunks of sweet potato and turn their noses up. Silly boys!
That’s great that you got away with applesauce and egg whites and very little sugar! Glad it turned out and you’re happy! And that your boys ate it! :) I mashed mine like CRAZY with a fork until the sweet potatoes are supppper smooth but I can see pureeing it would take out the guesswork! Thanks for trying the recipe!
Damn this looks good! I had an idea like this recently and wondered if I could use grated uncooked sweet potato.
In this recipe you need the sweet potatoes to be cooked, so follow the recipe as written.
If you want to do grated sweet potatoes, here’s a fun one https://www.averiecooks.com/2012/09/baked-chipotle-sweet-potato-and-zucchini-fritters.html
Can this be made with Yams?
Yes.
Hi,
I made the sweet potato bread last night. We just cut into it and it has green chunks in it…. Has anyone else experienced this? It looks like I put zucchini in the bread…. Maybe the potatoes turned green?? I’m not sure what happened.
No but I bet there is a connection between the baking soda and the sweet potatoes and a chemical reaction. I have heard of people having this issue with quickbreads, in general, from time to time. For example sunflower seed butter tends to turn green in quickbreads and it’s a chemical reaction with the leaveners. I bet you could google the answer to baking soda + sweet potatoes + green and see what pops up! I’m certain it’s one of those baffling baking science things and that the bread tastes fine. I’ve never had this happen to me though!
Hi. I was wondering if using dark brown sugar instead of light would make much of a difference in the recipe?
Thanks :)
In this particular recipe, it shouldn’t change the outcome adversely. The taste may be a little bolder/darker more molasses-ey since dark vs. light brown sugar tends to do that, but I think you’ll be fine.
Hey! I just found this recipe on Pinterest and just HAD to try it. We love sweet potatoes and I had a few on hand that I kept forgetting to cook. So, we put them to use with this gem of a recipe.
I had more than enough to make a single batch, but not enough to make a double batch, so I went with 3 parts sweet potato and 1 part butternut squash. I used sour cream instead of buttermilk, and I went with cinnamon, nutmeg, cardamom and ginger for spices. I made two loaves and a bundt.
The results were DELICIOUS, MOIST AND AMAZING!! Even my husband who doesn’t even like sweet potatoes OR butternut squash (which boosted to vitamin content without affecting the flavor at all, by the way) said it was fantastic! He ate two pieces last night and one or two for breakfast today! We’re almost through the second loaf already, and it’s been less than 24 hours!
I’m saving the bundt for a potluck next weekend. I’m wrapping it and freezing it until we’re ready to use it. Wish me luck that it freezes well. If so, I know a new healthy & easy-to-eat food to make for new moms. Thanks for sharing! :)
Thanks for trying this and love the idea of 3 parts sweet potato and 1 part butternut squash. I have no worries about this freezing well; bread in general usually freezes well. And glad that you were able to get 2 loaves and a Bundt of of this!
Where’s the chopped nuts? Pecan pieces would be great, I think. I’m going to make this delicious sounding recipe tonight! Thanks for sharing!!
I am addicted to Sweet Potato! I use it in breads, cupcakes, cakes, custard, cookies and even frosting!! They are my favourite dessert vegetable.
I love a new twist in recipes. I want to try the sweet potato bread. BUT it has way too much sugar in the recipe. Any suggestions?
You could reduce the level to something you’re comfortable with. For me, if sweet potato and/or pumpkin recipes aren’t adequately seasoned and with a reasonable amount of sugar, they taste horribly bland and just not good and I’d rather not even bother. I assure you this bread doesn’t taste “too sweet”. It’s nice, but not overwhelming. I recommend making the recipe once as written and then altering it, to your taste.
Averie, I see that the recipe calls for sweet potatoes but in your picture it looks like yams. Which one do you use?
I have made it with both yams and sweet potatoes and a mix/combo. Both are great! Use what you prefer and can find.
Wow, this recipe looks sooo good, I’m definitely pinning it for later. Though I must admit I have a serious pet peeve with the use of the term ‘quick bread’ in the English language. In Spanish we call everything cake (torta or pastel, according to the country), though cakes baked in a loaf pan are usually referred to as budín.
So, what would be the difference between a quick bread and a cake? Other than the method, of course (if you cream a quick bread or mix everything together on a cake, I’m sure they’ll turn out pretty much the same).
Hi there, can you use olive oil instead of vegetable or canola oil or ones it just not work? I am clueless but I only have olive or coconut oil in my pantry :-). I am going to make this tonight!
I really don’t love the taste of olive oil in my sweets/baking recipes and so I personally wouldn’t use it. I do love baking with coconut oil and I would totally use that! In fact, this recipe would be amazing with coconut oil! LMK how it works out!
The bread is amazing, I used the coconut oil and pumpkin pie spice instead of all spice & cloves as I did not have. This bread ticked all the boxes for us, I ‘loved’ it and my hubby went for 2 serves last night. I am an Aussie with an infatuation for all the American pumpkin type baking recipes which are not common here at all :-)
Thanks for trying the recipe, Jo! I’m so glad you and your hubby both loved it and that you used coconut oil, too. I love baking with it and it’s great in this bread! I have a book coming out with lots of recipes that you’re going to love – stay tuned for announcements :)
I used canola oil instead of vegetable oil and whole milk instead of buttermilk and organic flour. I also made my own brown sugar so that it didn’t have sulfite. Served it for easter dessert and it was a huge hit. Definitely should make two loaves when u make it. Yum yum. Also I skipped the allspice. Fabulous and will make again.
I use canola when I make this or coconut oil (not everyone is a fan, but I am!) and that adds another dimension of flavor. If you like coconut oil, try it here! Glad you loved the bread and will make it again!
Could I use canned yams for this??
Probably although I haven’t personally tried it that way.
Once again, you have created a winner!!! We had more sweet potatoes in our CSA than my husband and I could eat, and this was a perfect way to use up the remaining potatoes. This moist bread really hit the spot! Plus, I feel like I’m getting more vitamins from this bread than usual with those yummy sweet potatoes ;) Thanks for this great recipe! Nothing but delicious from your recipes so far!!
Oh, and I used greek yogurt instead of buttermilk and it worked wonders! Just in case anyone is wondering :)
Thanks for trying the recipe and glad to know that Greek yog worked instead (I’m sure it would; it’s thicker than buttermilk so I bet your bread was supremely moist!) and yes to using up those CSA taters! Thanks for trying the recipe & glad it worked so well for you as have my others!
This looks incredible! Is it possible to substitute canned sweet potatoes?
I haven’t tried so not sure. Likely canned will be wetter, thus you may need more flour, but I don’t know (if for sure) or how much more.
I recently had an odd desire to try to make a breakfast muffin with sweet potatoes!! I added shredded zucchini and crushed pineapple with some whole wheat flour. I was very happy with the results!!
It sort of sounds like a carrot cake (some ppl add pineapple) but with sweet potatoes rather than carrots and some zuke thrown in. Sounds excellent! I have a banana bread recipe that reminds me of what you’re talking about!
https://www.averiecooks.com/2012/09/carrot-pineapple-banana-bread-with-browned-butter-cream-cheese-frosting.html
Hi! This is probably a dumb question, but if the sweet potato tastes bland/bad, will the bread also taste bad? I tasted the sweet potato mash (without anything added) and I think I picked a pretty bad tasting (not sweet, kinda weird tasting) sweet potato haha..should I still use it, or should I throw it out? :( or could I add enough sugar to make up for its lack of sweetness ? Thank you!
Just make the batter as written and taste it and it should be plenty spiced – with 1 tbsp of cinnamon and everything else, I think you will be fine but if it still tastes bland, season more before baking. But most sweet potatoes are pretty….bland. I mean they’re a potato so to be expected. I wouldn’t worry.
Hi! I did go and finish making it! IT TASTED SOO YUMMY !! I actually made it in two steps because I realized I had homework to finish, so I just made the wet mixture and froze it for a week…but then I still used it :) it stayed super moist for days (maybe even a week? I kept the loaf at my friend’s apartment, as I live in a dorm with a broken oven and also because I would’ve eaten it all in one day..seriously.) My friends loved it too, though they did say it tasted more just cinnamony than sweet potato-y haha..I think I will try this with purple yams next time or better quality sweet potatoes :) Thank you sooo much!! Going to be making this a lot–Thank you so much :)
Yes lots of nice cinnamon flavor (better than potato-ey flavor, right! haha!) Glad you loved it and given your dorm/apt/oven situation, it still worked out – that’s great!
I posted about this amazing bread on my blog. Check it out! It brought back awesome memories. :)
http://thesweetmash.com/blog/2013/9/24/fall-means-sweet-potato-bread
Just made this yesterday for a potluck and everyone loved it! Really wonderful flavor and depth. Thanks for the great recipe… and also for mentioning buttermilk powder. I actually had no idea that existed, and am very excited about this discovery. I constantly avoid recipes with buttermilk because I always feel wasteful when I buy it- powder to the rescue!
And in most places where a recipe calls for buttermilk you can use about half the amt of yogurt, and top off with regular milk. i.e. 1/2 cup of buttermilk I’d use a generous 1/4 cup yogurt and add milk to get to 1/2 cup.Not a perfect science but generally it’ll work; another way to save on buying buttermilk if you don’t have it. Or use that trick with sour cream, too.
Glad that the powdered b.m. and the bread are hits for you!
I so wish you’d go back to vegan cooking. Yes, I know you’ve done a few recently, but I”m veganizing this recipe. I really used to like following you when it was all vegan, and it’s too bad you felt you needed or wanted to change back to using animal products again.
Life moves on, people change; not everyone is vegan, not everyone is vegan for a lifetime. Life ebbs and flows and it’s not the end of the world to me to use a stick of butter or an egg in a recipe. It’s not like I sit down to a dinner of prime rib; I bake with eggs and butter.
And yes, I provide a mix of vegan and non-vegan recipes. I am not a vegan blog, not a healthy living blog; I make desserty things and breads/breakfasty things. There are plenty of those other kinds of blogs out there. I hope you find what you’re looking for on one of them.
I wish more people told me in 2009 how much they loved my vegan recipes at the time. It seems I get more comments in 2013 about the recipes I used to make way back when. Funny when I was making them at the time, I got very little positive feedback and my readership was 1/100th of what it is today.
The plant based world is really building a strong momentum…it doesn’t have to be “vegan” per se, but you were at one time, which is why I followed you I think by RSS at the time, I guess just keep adding those recipes back in. You apparently still care, or you wouldn’t feature them at all, and the reason you get more comments now, is because you are catering the SAD eaters who are addicted to sugar, oil, and salt, and people gravitate to that.
I still love your photography, yes, I’ll still pop in from time to time, just know I am one of your past afficionados of your vegan cooking/baking, although with nearly no fat now.
Would love to try this, because it looks amazing!!! Any ideas for substituting the AP flour with possibly almond flour or coconut flour? 1:1 ratio? What about maple syrup or honey substitutions for both of the sugars??
First, I love love love this bread, as written. Normally I am one for substitutions and modifications, but in this bread, I strongly advise to just make it as written. You will love it.
If you are trying to avoid AP flour on account of gluten, use a GF baking blend. Coconut flour is highly absorbant, almond/nut flours are not. Neither of them will sub at a 1:1 ratio.
You cannot substitute a liquid sweetener (honey or maple) for a dry sugar without changing the flour ratios.
If you want to play around with it and tweak, go for it – all of cooking is one big experiment. But you’re the scientist, not me – so your tweaks are yours and you’d have to play around til the recipe works. As written, it works beautifully. :)
Made this weekend! So so moist and spicy. I recommend leaving this in for longer than the suggested baking time- I baked for maybe 75 minutes, and it wouldn’t have hurt to leave it in longer since it retains it’s moisture so well. It just puffed up so much and the center was very thick so it takes awhile to cook through. Mine turned out incredible and was enjoyed by all!
Thanks for trying this and yes, due to the moisture content in sweet potatoes, how they were cooked/steamed, as well as possibly summertime humidity and moisture in the air, this loaf does take awhile to cook from all the moisture & could vary quite a bit from person to person. Glad to hear yours turned out incredible and it was enjoyed by all! Thanks for LMK!
Did you ever make the Choc Chip Cookies/Bars? I have a 5/23 comment from you I’m looking at also, and wondering if you tried them or what you did on those?
I never did make them into bars, but I will let you know if I do. Thanks for your response and great suggestions!
Oh my this bread sounds amazing but I only have can sweet potatoes will it work? How much to use?
Ohhhhhhhh man. This sounds absolutely wonderful!!! I’ve tried sweet potatoes in just about everything (I’ve even juiced them!) but haven’t tried them in a tasty bread loaf like this one. It makes such a stunning and vibrant bread, I need to try this very very soon! Thank you for sharing :)
Thanks for stopping by, Eva! I’ve admired your work for ages and you’re so inspiring! Congrats on being a Saveur nominee as well! Anyway, yes, this bread is so moist, dense, soft, full of flavor…if you like sweet potatoes (or pumpkin recipes), this is your bread. And it’s easy!
This is a great recipe. I replaced the sugar with Xylitol for my diabetic grandad(1:1 ratio in terms of cups)
It was delicious
I am so glad to hear you enjoyed this and that replacing the sugar with xylitol worked out!
I just made the sweet potatoe bread. It is so delicious! One of the best I’ve made:) thanks for the recipe!
Thank you for telling me and I agree, it’s one of the best breads I’ve ever made as well!
Just made this bread this afternoon – yum! The only change I made was to use soy milk plus cider vinegar in place of the buttermilk, due to milk allergies in the family. It baked up moist and delicious, and was a hit with my very very picky DS. Thanks for the awesome recipe!
Good call on making your own vegan buttermilk with ACV + soymilk. And so glad it was a hit, even with a very, very picky DS. That’s awesome! Thanks for LMK you tried it with great success!
This was an awesome recipe Averie.. You’ve done it again.. I love your website and love the new ideas I never thought of.. You’re the best.. I come on a regular and give you shout outs on Twitter.. (@RedDawn10) Thanks again..
Thanks for all your support! :) I appreciate it!
This bread sounds fantastic Averie! I know from the one time I’ve baked with sweet potatoes that it makes the final product so soft and tender, and I can imagine how tender and flavorful this bread is. Another amazing creation. :)
I want to work them into yeast bread like you did! Mmmm, I can taste it now :)
I love cooking with sweet potatoes, this looks amazing :) I have to make this soon!
They make this bread sooo soft and fluffy and wonderfully moist!
I have done about a gajillion things with sweet potatoes, but I have yet to make bread with them. But now I’m convinced that I should!
Yay!! I love no mixer recipes! I love the idea of using sweet potatoes in this recipe! Averie, you ROCK!
1 Tbs. of cinnamon in a loaf that size? You must have made this recipe just for me Girl!
I’ll be making this one up on Sunday and I’m dreaming of my first bite. Love Sweet Potatoes and I have a huge one sitting on the counter waiting to be used….my favorite solo dinner meal is a big sweet potato with lots of butter and pepper…but a slice of this easy bread may be replacing that.
Can’t wait to grab a slice for my breakfast on the go next week…if it lasts that long :p
Outstanding ♥
(oh, and that bowl you have the sweet potatoes in? Too cute!
Well all those potatoes, I mean, I didn’t weight them raw but I’d say 1.5 lbs maybe? They mash down into the 1.75 cups range but they NEED spices. I hate bland orange food! Like bland carrot cake, bland pumpkin desserts, bland sweet potato things..no way! So it’s seasoned but not crazy or anything. They soak up so much of it!
Loving all of those spices! I’m undecided on if I’d have this with a caramel sauce or maybe some vanilla ice cream?
Both :) You could just put the the ice cream on top the bread (like strawberry shortcake) and then drizzle with caramel :)
Your pictures are absolutely lovely. I’m definitely trying this recipe (as soon as I’m not sick anymore!)
Just took it out of the oven and cut a piece. Couldn’t wait for it to cool. Of course the butter melted nicely on it. I used Greek yogurt in it and followed the recipe and it is very good. I steamed the sweet potato. The spices really made the house smell wonderful while it baked. The recipe is a keeper for sure. Thanks.
Thanks for trying the recipe and so glad you enjoyed it! Glad to hear the Greek yogurt worked well and that the house smelled great, too :) Thanks for LMK you tried it!
Averie, what a clever way to use sweet potatoes. This bread looks so moist and delicious. Yum!
i am so loving the color of that bread…it just looks so perfect. I have one very large sweet potato just sitting on my counter and now i know where that potato goodness is going to go…in this bread!
YAY!!! Well please LMK if you try it! Thanks Angela!
Love me my cinnamon…cannot wait to make this!..Question..could I possibly use frozen cubed pumpkin instead of the sweet potato to fabricate this wonder?…It’s a bit lower on the glycemic index and carb scale…or would the result be less flavorful?…Thanks for another exquisite offering of your talents!
There are 2 issues with that. First is texture/moisture content. Frozen food tends to excrete lots of moisture into doughs/batters and could mess with the batter. Second issue is taste – it won’t be quite the same. Your call. I would personally just use sweet potato since I know the recipe works. Very beautifully. At that!
sweet potatoes are my go-to side dish at least a few nights a week, but I have never thought to use them in a bread. You are genius,and this looks incredibly. Cinnamon is my favorite spice…I am so excited to make this!
Glad you are a fan and if you love them, you will LOVE this bread!
Why have I never baked with sweet potatoes?! This looks delish!
I love that you used leftover potatoes in this bread. Jason would’ve asked for fries but I’d much rather sink my teeth into a slice of this!
Wow. That looks delicious. I must say that I have never actually cooked with a sweet potato! I have definitely eaten them and even ate that baked sweet potato, brown sugar, toasted almond dish every year my grandma made for Thanksgiving, but never have I made actual sweet potatoes or sweet potatoes baked into my goods in the 18 years I have been married! This bread may just change all of that! :-D
I know you love pumpkin…this is no different, really. And in 18 yrs never baking with them? You would love love love them. Lots of people on raw/vegan or similar dietary paths say that it’s the 1 cooked food they work in :) I bet you’d love them. Roasted/broiled in slices til crispy, touch of (coocnut) oil, sprinkle of cinn/sugar…so good!
Um…I’ve never eaten a sweet potato. *gasp* I think I’ve had one sweet potato fry…it was good. My parents hate them My husband hates them. I want this bread. I guess I’d get it all to myself?
Wait…WHAT??!! How does anyone hate a sweet potato? They’re warm, carby, slightly sweet…it’s like comfort food at it’s finest.
And I know you love pumpkin and carrot cake…so you will automatically love sweet potatoes. Girl. Tomorrow. Go to the store and buy one. Slice it into thin rounds and bake/broil til crispy with smidge of oil and salt and smear some melted PB (or ketchup) on that. Best.snack.ever.
Wait and you told me last week you had never eaten a date. Another sweet, dense, chewy gift of nature. Must try! :)
This looks amazing Averie! I haven’t made sweet potato in forever, but now I’m totally craving it. I love spiced, warm breads. Yumm!
The texture of this bread looks incredible, Averie! I can’t wait to try it. I love the flavor of sweet potatoes, and I’m looking forward to trying your microwave trick – I’ve never steamed them that way before, but I’ve clearly been missing out.
The texture is just awesome and yes, try the micro. So much faster and you dont heat up the whole house!
All of my favorite ingredients in this breakfast bread. Sweet potatoes give baked goods the most wonderful texture!
This is so you, Marla! Well, as close as any of my stuff is. But I know you love your sweet taters. So versatile and yes the best texture ever to anything they touch!
I have a loaf in the oven right now, and I have to think that the aroma in my kitchen is exactly what heaven will smell like!
I AGREE!!!!! It’s HEAVEN on earth. And in your house, right!!
Please LMK how it goes for you!
It turned out BEAUTIFULLY!!! Moist and delicious. I love your coconut oil recipe collection, and all the ways that you make traditional recipes healthier and/or unique. Just found your site in the last few months and it is quickly becoming my favorite cooking blog! Thank you!
Thanks, Beccalou, for the nice compliments and glad my site is becoming your fave cooking blog. That’s wonderful to hear! And I’m so glad this bread turned out beautifully for you…I just loved it and thanks for trying the recipe and LMK!
Sure wish I had a piece of this right now. :)
Oh, Averie! Your Sweet Potato Bread looks truly wicked! Honestly, you could write a really wicked quick breads book. I have sweet potatoes. And, I have coconut oil. Guess what I’m making tonight?! Still chilly here in Indy…and, I want to curl up and finish my tutorials (for blog) whilst feasting on your Cinnamon & Spice Sweet Potato Bread! Nom… xo
That would be a fun book, for sure!
Never thought I would say this in April, but I’m suddenly craving cardigans, falling leaves, the lovely scent of autumn (and of course several slices of this bread!). :)
It was cold and windy and icky the day I made this. It was like a fall day in the spring & perfect for this. But give me 80-90F year-round and I am very happy!
Great idea!! I can’t wait to try this.
I like to just slice a sweet potato, sprinkle with a little freshly ground pepper, and broil until crispy. A great side dish.
I am a huge lover of the sweet potato, so naturally this looks amazing!!
Uh, yum! I’m putting this on my “to bake asap” list. We’ve been going through a lot of sweet potatoes lately since my little one is getting started on solids now. I’ve been making more sweet potatoes for Paul and I, and this bread looks like something we’ll absolutely love!
looks sooo healthy and delicious! you have such a beautiful blog here. it’s perfection! I’ve never had bread with sweet potato.. will have to give it a try soon. Thanks!
Thanks for the wonderful compliments on my site!
I love sweet potatoes, this is my kind of bread!
I LOVE this. It’s like pumpkin bread that I don’t feel weird about making in the summer, totally perfect.
EXACTLY!!! Which is why I made it :)
Yum…I love sweet potatoes too, they make everything good. I make a delicious Sweet Potato Bran muffin that is a great snack or breakfast idea. http://thefithousewife.com/2012/03/sweet-potato-bran-muffins.html/
Your muffins look so healthy and good! Thanks for sharing!
Fabulous color! I’ve been so missing all the pumpkin-y stuff from last fall!
Me too and this is a way to work it in in the spring without being actual pumpkin :)
These photos are freaking gorgeous Averie. Did you get a new lens? Seriously, stunning. I bought the 50mm 1.4 the other day – it will be here this weekend for my photoshoots. Can’t wait! I’m buying the mark III in a few weeks too. :)
Anyway – this bread. Holy mother of mercy, I need to make it immediately. The spices, the sweet potato, the gorgeous thick slices – everything is wonderful here. And it looks beyond moist. This is one of my very favorite recipes you’ve made! Pinned. Oh and guess what? My friend in Utah made banana bread the other day with buttermilk – I’m hooked. I can’t wait to make it.
I have a banana bread with buttermilk recipe…so good! It’s hard to say what I like better, yogurt or buttermilk, they both lend similar results. I will be honest and say that when I include a box of pudding mix, I get results that I simply cannot duplicate with any other combo of ingredients from butter to oil to buttermilk to yogurt. But I try :)
And I thought you’d like this bread. It’s pumpkin. But in the spring. So to speak :) Therefore acceptable.
Didn’t get a new lens but there was a combo of factors working…including good lighting, the colors themselves which lent to great images, my own skillset that day (some days I am just more on my game than others and have better results) and I dunno, it just aligned. Growth, evolution, a journey. Thanks for the pin!
You had me and cinnamon and spice! I’d totally love a huge slice of this.
You had me at sweet potato! I am going to make this over the weekend for sure!
Please LMK how it goes!
Love sweet potatoes and in bread I’m sure it’s just lovely tasting, beautiful photos that make me want to grab a slice.
This bread looks amazing, Averie! I’m a huge sweet potato fan, roasting them, mashing them, or making fries, as you said. I also love them in pancakes, soup, muffins, and pie. I can go on and on! I love all the warm spices you’ve used. Can’t wait to try this!
Hope you try it then!
The 5th picture down (the pieces of the bread stacked on top of each other) killed me!! The bread looks so soft and moist. Considering I haven’t had breakfast yet I really REALLY want a piece! I have never really had sweet potatoes.. my parents being English they always thought it was strange Americans would eat a vegetable with marshmallows on it- so I never experienced it. And sweet potato bread- I never knew there was such a thing! But I love pumpkin bread so I guess I will like sweet potato bread as well!
Most of the time pumpkin and sweet potatoes can be used interchangeably in these types of recipes. It’s an excuse to eat pumpkin in the spring :) I loved that stacking shot too. Those juicy, moist bites. It was like dripping in moisture. I hate dry bread with a passion..can you tell!
This is just the swing back to fall baking that I need… it’s cold and miserable in Austin today and I could definitely use a slice of this gorgeous sweet potato loaf! It looks irresistible, as does your carrot cake. Going to check that out!
It’s an excuse to eat pumpkin in the spring so to speak :) And the carrot cake is my fave carrot cake ever!
I can’t ever get enough sweet potatoes!! I’m sure I would devour this loaf in a matter of days.
We DID devour it in like 36 hrs and it makes a BIG hearty 9×5 loaf!
So I always get pumpkin burn out at the end of the fall and even though I love spiced earthy flavors when theres a chill in the air I just cannot eat/drink anything with pumpkin after too many pumpkin loafs/cookies/cupcakes/lattes/whathaveyou. I think your sweet potato bread with cinnamon will be my salvation come end of fall :)
I know exactly what you mean about the burnout factor. I eat it almost every day for months and months and this is a nice change…and also a way to eat pumpkin in the spring, so to speak :)
This is seriously genius, Averie! Sweet potatoes are SO versatile, and I love that you used them for what looks like the most moist bread ever! Dying to make this!! Definitely pinning to try this when the cleanse is over :)
Thanks for the pin and have been thinking about you TONS on the cleanse wondering how it’s going! Keep me posted!
This loaf is gorgeous, Averie! I love sweet potatoes and quick breads like this. The texture is just perfect! Pinning!
Thanks for the pin and this was such a great bread and I bet you’d love it!
What I would give for 13 billion slices of this rawt ner.
You make me LOL :)
xo
EEEEEEE!!!!!!!!!! I am sososo excited about this bread! Sweet potatoes are pretty much my favorite food, and I love them in everything–bread, cupcakes, mac and cheese–I don’t think there is a single thing they’d be bad in! And this bread looks sooooo soft and tender. I’m definitely going to have to give it a try. And the spices? Ugh, I’m pretty much obsessed with everything about it.
I know you love them so much & you’re gonna love this bread. Beyond soft & tender!!
I LOVE sweet potatoes! I’ll eat them any way–roasted, chips, fries, mashed, . . . . now I should try adding them into baked goods!!
Knowing you and what you make, you’d LOVE baking with them!
I am totally making this. We just got sweet potatoes in our CSA delivery, so there is no excuse to not make this!
That’s a NICE CSA! Wow…enjoy & LMK how it goes!
Hi Averie – As I promised, I made this bread two nights ago and haven’t had time to photograph it yet. And it was everything I expected it to be – slightly sweet, dense, aromatic (love all the spices) and perfect for breakfast or an in-between meal snack. I’ll blog about it soon. Thanks so much for this fabulous recipe. Everyone in my house loves it!
I am so glad to hear that you made it and that it was a hit and everything you expected it to be. That makes me so happy! Thanks for making it and telling me about it, and even if you don’t have time to blog about it, no biggie. I am just glad to know it was a success!
I can’t wait to try this! It looks delish and a nice change from banana bread.
My thoughts exactly! Plus it’s like eating pumpkin, so to speak, in the spring :)
This just looks so moist and delicious! I had a baked sweet potato sitting in the fridge wait to be used!
Really! USE IT in this! You can even make a half batch/half recipe b/c the full recipe as written makes a huge, hearty, tall loaf so halving the recipe if you just have 1 potato will still be fine!
This looks really yummy! I love pumpkin so I’m sure I would love this one. Sweet potatoes are pretty much a staple in my diet, they are so delicious and versatile.
If you love pumpkin, you’ll LOVE this bread!
OMG Averie. This is INSANE. And only 1/4 cup of brown sugar?! L.O.V.E. I have a sweet potato biscuit recipe that I use regularly and they are so tender and sweet– I can only imagine how amazing this bread will be.
Oh I bet your biscuits are amazing! My next step is to make sweet potato rolls or cinn rolls with yeast. Another project for another day :) As a quickbread, this was amazing. And if you ever tried any of the oatmeal cookies, LMK!
Love sweet potatoes any way for any meal. This looks incredible. I also love using shredded sweet potatoes for muffins/ bread. So unique and yummy!
I think I found the first thing we disagree on. If I am eating a sweet quick bread like this, I will pick off the crispy, sugary edges (I prefer the top) and shun the inside. We’d be a perfect pair to go to town on a loaf.
I’ve got a sweet potato that needs to be used asap and this recipe is getting pinned. I am even lazier when I steam potatoes. I just prick them a couple times, and nuke then until soft. They steam from the inside and the flesh just pulls right off. No slicing needed. I learned that trick from my impatient dad who eats potatoes on the regular and can’t be bothered to wait an hour for them to bake in the oven.
Its a small potato though – I’m going to give the muffins a go. (This just bumped the chocolate blueberry bread I was planning on making, FYI.)
Oh this looks amazing. I don’t think I could ever get enough of sweet potatoes, but I’ve never used them for baking. I bet this smells heavenly baking.
Beyond heavenly. Bread + sweet potatoes. Two of the best smells, paired up, at once!
This looks really good ! I’m going to explore your other sweet patatoes recipes !
Enjoy!
This looks heavenly!! I bought some pottery almost 20 years ago (a loaf pan and pie plate) and both came with recipe cards for various quick breads and pies. The card for pumpkin bread mentions substituting sweet potatoes and is similar to yours–but it doesn’t use brown sugar and I really like using it since trying so many of your recipes. I have used butternut squash and carrot purée with pretty tasty results, but I think sweet potatoes are my favorite (for flavor and texture). I’d love to try this with cardamom–it’s one I tend to forget about!
I think in many recipes for baked goods like this, pumpkin puree or butternut squash puree or sweet potatoes can all be substituted fairly interchangeably. Common sense has to prevail (for anyone reading this comment) but I figure pumpkin isnt season now, but sweet potatoes never go out of style in people’s minds :) You would love this bread, Paula, knowing what you like!
I adore anything and everything with sweet potatoes, and I know I would absolutely love this! MUST make. :)
If you try it, LMK how it goes! I hope you love it as much as I do :)
Oh how I LOVE sweet potato bread! And cinnamon and spice just seems meant to be in this kind of loaf. I’m totally dreaming of a slice with my coffee this morning.
It’s so dreamy. It’s like a slice of comfort on a plate :)
I cannot believe how moist this bread looks. I simply want to pop a piece right off the screen and into my mouth! It seems like it would be the perfect thing with a cup of coffee in the morning. Or to pack for lunchboxes. I love the idea.
It’s crazy moist and soft. I wouldn’t have my bread any other way!
This looks amazing! I love sweet potatoes.
I’ve developed/refined two great recipes that used mashed sweet potatoes:
-sweet potato pancakes:
http://taplatt.wordpress.com/2013/03/03/recipe-sweet-potato-pancakes/
-sweet potato rosemary biscuits:
http://taplatt.wordpress.com/2013/03/02/recipe-sweet-potato-rosemary-biscuits/
Thanks for sharing!