If you’re looking for the perfect sweet potato bread, you’ve just found it. This ultra-moist, one-bowl recipe is everything you want in a quick bread. It’s rich, dense, soft, and spiced just right.
What makes this loaf stand out is how simple it is to make. You only need one bowl and about 10 minutes of prep time. The texture is soft and fluffy, with just the right amount of sweetness. It’s packed with warm spices like cinnamon and nutmeg that bring out the natural flavor of the sweet potato.
Whether you’re baking for a cozy breakfast, a fall gathering, or just because, this sweet potato bread will hit the spot. Moist. Easy. No mixer. Just one bowl, one bake, and one unforgettable loaf.
Table of Contents
Why This is the Best Sweet Potato Bread Recipe
Not all sweet potato bread recipes are created equal. This one stands out because it delivers on everything that matters most to home bakers.
Guaranteed Ultra-Moist Texture
The secret to the perfect moist loaf lies in the balance of oil and sweet potato puree. The oil keeps the bread tender while the natural starch and moisture in the sweet potato give it a dense yet soft bite. Every slice is rich without being heavy.
True One-Bowl Simplicity
No mixer. No mess. Just one bowl. This recipe is made for busy kitchens. You mix the wet ingredients, fold in the dry ones, and pour it straight into the pan. It saves time and cleanup without sacrificing flavor or texture.
Perfectly Balanced Warm Spices
Warm spices bring the loaf to life. A blend of cinnamon, nutmeg, and a touch of allspice creates that classic fall aroma. It’s not overpowering, just enough to complement the sweet potato and brown sugar. Every bite is cozy, flavorful, and well-balanced.
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Sweet Potato Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Moist, rich, and warmly spiced, this one-bowl sweet potato bread is easy to make and perfect for breakfast, snacking, or holiday gifting.
Ingredients
- 1 cup mashed sweet potato or canned sweet potato puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan. Line with parchment paper if desired.
- In a large bowl, whisk together mashed sweet potato, brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.
- Add flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt directly into the same bowl.
- Stir gently until just combined—do not overmix.
- Fold in nuts or add-ins if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking.
- Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
For an extra treat, top with cream cheese frosting or a maple glaze. You can also convert this recipe into muffins by baking in a muffin tin at 350°F for 18–22 minutes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 289 kcal
- Sugar: 20 g
- Sodium: 166 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg
Expert Guide to Sweet Potato Puree (Canned vs. Fresh)
Sweet potato puree is the heart of this bread. Whether you use canned or make it from scratch, getting it right makes all the difference.
Using Canned Sweet Potatoes
Canned sweet potatoes are a great shortcut. Look for ones packed in water or light syrup. If using syrup-packed cans, rinse and drain them well to avoid extra sweetness. You can mash them straight from the can with a fork or blend for a smoother texture.
How to Make Sweet Potato Puree from Scratch
Fresh sweet potatoes give you control over flavor and texture. Start by washing and peeling them. You can either bake them until soft or boil them until fork-tender. Once cooked, mash them with a fork or blend until smooth. Let the puree cool before using it in the batter.
Key Ingredient Substitutions
Need to adjust for what you have on hand? Swap out oil for unsweetened applesauce if you want a lighter version. You can also use maple syrup instead of sugar for a richer flavor. Just note that liquid sweeteners may slightly change the texture. If you’re short on sweet potatoes, canned pumpkin can also work, though the taste will shift a bit.
Full Gluten-Free Substitution: Flour Mixes
For a gluten-free version that holds together well and stays moist, use King Arthur Measure for Measure Gluten-Free Flour Blend or Bob’s Red Mill 1 to 1 Baking Flour. Replace the all-purpose flour using a 1:1 ratio. These blends already contain xanthan gum, which helps give structure to the bread without making it crumbly.
Step-by-Step: How to Make Sweet Potato Bread (The One-Bowl Method)
This sweet potato bread recipe is as easy as it gets. Everything comes together in one bowl, making prep and cleanup simple.
Ingredients You’ll Need
- Mashed sweet potato or canned puree
- Brown sugar and granulated sugar
- Eggs
- Vegetable oil or applesauce
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Ground cinnamon, nutmeg, and allspice
- Salt
- Optional: chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan. Line it with parchment paper for easy removal.
- In a large bowl, whisk together the mashed sweet potato, brown sugar, granulated sugar, eggs, oil, and vanilla. Mix until smooth and creamy.
- Add the dry ingredients directly into the same bowl. Sprinkle in the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Stir gently with a spatula until just combined. Do not overmix. This is the key to keeping the bread moist and tender. Overmixing will make it dense or dry.
- Fold in nuts or other add-ins if using.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, loosely cover it with foil during the last 10 minutes.
- Cool the bread in the pan for 10 to 15 minutes, then lift it out and transfer it to a wire rack to cool completely before slicing.
Each step is simple, but the result is a rich, moist loaf with warm flavors and a soft, dense texture. Just one bowl and no fancy tools needed.
Troubleshooting Your Sweet Potato Loaf (Fixing Dryness and Sinking)
Even simple recipes can go sideways if a few key steps are missed. Here’s how to fix common issues and get perfect results every time.
Why is My Sweet Potato Bread Dry?
Dry bread usually comes from baking too long or using too little fat. Make sure to measure the oil or applesauce correctly and do not cut the bake time short. Also, check your oven with an oven thermometer. Many ovens run hotter than they claim, which can dry out baked goods fast.
Why Did My Loaf Sink in the Middle?
A sunken middle can happen when the batter is overmixed or the oven door is opened too early. Stir the batter just until everything is combined. Use a light hand and avoid whipping air into it. Always keep the oven door closed during baking and avoid peeking until the last five minutes.
Best Pans for Quick Bread
Light-colored metal pans work best for even baking. Dark pans tend to absorb more heat and can cause the outside to cook faster than the inside. Glass pans work too but may need a few extra minutes in the oven. For the best rise and texture, stick with a standard 9×5 inch loaf pan.
Sweet Potato Bread vs. Pumpkin Bread: A Flavor Showdown
Both sweet potato bread and pumpkin bread are fall favorites, but they each bring something different to the table. Here’s how they compare.
Flavor
Sweet potato bread has a naturally rich, earthy sweetness that feels deeper and more rounded. Pumpkin bread leans more neutral and relies heavily on spices to create flavor. If you enjoy a heartier taste, sweet potato wins.
Texture
Sweet potato puree gives the bread a dense, moist texture with a smooth crumb. Pumpkin bread can be slightly lighter but sometimes turns out drier if not measured precisely. For a soft and satisfying bite, sweet potato bread takes the lead.
Sweetness
Pumpkin bread often needs more added sugar to bring out flavor. Sweet potato, being naturally sweet, lets you cut back on sugar without losing taste. This makes it feel less sugary and more balanced.
Versatility
Sweet potato pairs well with spices like cinnamon and nutmeg but also works great with mix-ins like pecans or chocolate. While pumpkin bread has its loyal fans, sweet potato bread offers a bit more room to experiment.
Final Verdict
While both loaves are cozy and delicious, sweet potato bread stands out for its richer flavor, better texture, and built-in sweetness. If you’re choosing just one, go for the sweet potato version. It’s the loaf that delivers more every time.
Customizing Your Loaf: Add-Ins and Serving Suggestions
Sweet potato bread is delicious on its own, but adding a few extras can take it to the next level. Whether you like a little crunch, extra spice, or a sweet topping, here are some easy ways to customize your loaf.
Must-Try Add-Ins
- Chopped pecans or walnuts for added crunch
- Chocolate chips for a dessert-style twist
- Dried cranberries or raisins for a chewy, fruity bite
- Orange zest for a fresh citrus note
- Toasted coconut flakes for added texture
Stir your add-ins into the batter right before pouring it into the pan. Stick to about half a cup to keep the texture balanced.
Serving Ideas
- Spread with cinnamon honey butter for a warm, spicy kick
- Top with a layer of cream cheese frosting for a rich finish
- Add a light drizzle of vanilla or maple glaze
- Toast slices and serve with a pat of salted butter
- Pair with coffee or chai tea for a cozy morning treat
Cream Cheese Frosting
This creamy topping turns your loaf into a showstopper. Here’s how to make it.
Ingredients
- Four ounces of cream cheese, softened
- Two tablespoons of butter, softened
- One cup of powdered sugar
- Half a teaspoon of vanilla extract
- A splash of milk for desired consistency
Instructions
Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, mixing until creamy. Thin with milk, one spoon at a time, until you get the texture you want. Spread over the cooled loaf or serve it on the side for dipping.
Sweet Potato Bread for Special Diets
Tested Gluten-Free Variation
To make this sweet potato bread gluten-free without losing its soft texture, swap the all-purpose flour with a 1 to 1 gluten-free baking flour blend. Use 1 and 3/4 cups of gluten-free flour, ideally one that includes xanthan gum for structure. Brands like Bob’s Red Mill or King Arthur’s Measure for Measure work well.
Check that your baking powder and other ingredients are certified gluten-free to avoid cross-contamination.
Vegan Option
To make it vegan, replace the two eggs with half a cup of unsweetened applesauce or two flax eggs (two tablespoons of ground flaxseed mixed with six tablespoons of water). Also, use a plant-based milk (like almond or oat milk) if you’re adding frosting. Ensure your sugar is organic to avoid animal byproducts.
Both variations result in a moist, flavorful loaf with no compromise in taste or texture.
Nutritional Edge: The Benefits of Sweet Potato Fiber and Vitamin A
Sweet potatoes do more than add moisture and flavor. They’re naturally high in fiber, which supports digestion and helps you feel full longer. Each slice of this bread offers a gentle boost in dietary fiber without the heaviness of whole grains.
They’re also packed with vitamin A, an essential nutrient for eye health and immune function. A single serving delivers over 4,700 IU of vitamin A, making this bread a small but smart way to support overall wellness, especially in fall and winter.
Storage, Freezing, and Making Sweet Potato Muffins
Sweet potato bread is not only tasty fresh from the oven but also stores and freezes well. You can even turn the same batter into muffins for quick snacks or breakfast on the go.
How to Store Sweet Potato Bread
Keep the bread at room temperature for up to three days. Wrap it tightly in plastic wrap or store it in an airtight container. If your kitchen is warm, it’s better to refrigerate it to keep it from getting too soft or sticky.
Can I Freeze Sweet Potato Bread?
Yes, this bread freezes beautifully. Let the loaf cool completely, then wrap it in plastic and place it in a freezer-safe bag. For extra protection, add a layer of foil. It will keep in the freezer for up to three months. To thaw, leave it at room temperature for a few hours or overnight in the fridge. You can also slice before freezing and pull out one slice at a time as needed.
Converting to Sweet Potato Muffins
To make muffins, prepare the batter as usual and scoop it into a lined muffin tin. Fill each cup about three-quarters full. Bake at 350°F for 18 to 22 minutes, or until a toothpick comes out clean. This makes about 10 to 12 muffins, perfect for lunchboxes or a quick grab-and-go breakfast.
Final Thoughts
This sweet potato bread brings everything you want in a homemade loaf. It’s soft, dense, and rich with flavor. The one-bowl method makes it easy enough for any level of baker, and the moist texture keeps people coming back for more.
Try it once, and you’ll want to bake it all season long. Whether you enjoy it plain, topped with cream cheese frosting, or packed with add-ins, there’s no wrong way to enjoy this loaf.
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FAQs
How to tell if sweet bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. The top should also feel firm and bounce back slightly when pressed.
How long does sweet potato bread last in the fridge?
Stored in an airtight container, sweet potato bread lasts up to one week in the fridge. Bring it to room temperature or warm it slightly before serving for the best texture.
Why did my sweet potato bread turn green?
Green spots can appear if you used baking soda and the batter had high acidity or wasn’t mixed evenly. It’s harmless but can be prevented by thoroughly combining your dry ingredients before adding them to the wet mix.
Is sweet potato bread healthier than normal bread?
Sweet potato bread can be more nutritious than standard white bread because it includes real sweet potatoes. These add fiber, vitamins, and natural sweetness, especially when made with less refined sugar and oil alternatives.
Can diabetics eat sweet potato bread?
It depends on the recipe and portion size. Using low-glycemic sweeteners, whole-grain flour, and reducing sugar can make it more suitable for those watching their blood sugar. Always check with a doctor or dietitian for personal advice.
What is Korean sweet potato bread?
Korean sweet potato bread is a different type of recipe. It’s usually made with glutinous rice flour and filled with mashed Korean sweet potatoes. It has a chewy texture and is more like a soft bun than a traditional quick bread loaf.
