This sweet potato bread recipe is juicy, sweet, and flavored with cinnamon: a quick bread that’s ideal as a side dish or snack.

Here’s a quick bread begging to be part of your fall baking repertoire: Sweet potato bread! We think this alternative to pumpkin bread is even more fun than the classic. Why? It’s incredibly juicy and sweetly flavored, with cinnamon and a nice nuance of the sweet potato. This recipe makes a large, fluffy loaf that looks impressive. It’s ideal for all kinds of fall events (especially Thanksgiving!). You can also make a sweet potato muffin version out of it. Ready to start?

Three ways to cook the sweet potato

You may think you would start this recipe by roasting a sweet potato: this can take around 45 minutes for a medium-sized spud. But don’t worry: we have a few tricks to save you time! Here are our top 3 ways to cook a sweet potato for this sweet potato bread:

  • Microwave (8 minutes): This microwave sweet potato method is quick and easy, but there are a few pointers you need to read through. Go to the recipe for all of our tricks! Sometimes a microwave can get a little dry in the microwave: if it does, add a few teaspoons of water as you mash it to rehydrate.
  • Steamed (30 minutes): This method takes a little longer, but makes perfectly moist potatoes. Go to Steamed Sweet Potato.
  • Fast baked: This Quick Baked Sweet Potato method has a shortcut: cut the potatoes in half! This method saves a lot of time in the oven.

Even better? Make this bread with a leftover sweet potato! It’s a great use for leftovers: all you need is 1 cup of mashed potatoes.

Sweet potato bread

How To Make Sweet Potato Bread: A Few Tips!

Once you’ve cooked the sweet potato, this sweet potato bread is just like any other quick bread! Mix the wets, mix the drys, mix it all together and bake it! Here are a few tips before you scroll down to the recipe below:

  • Avoid overmixing. Overmixing creates “tunneling” or air pockets in a quick bread. Mix the wet and dried ingredients into the batter until just blended and no streaks of dry ingredients remain.
  • Bake for 45 minutes, then add foil. This will help keep the nuts from burning on top.
  • Bake for another 20 to 25 minutes until a toothpick stuck in the center of the bread comes out with no sticky batter. You can also measure on the inside temperature: use a food thermometer to see if it’s 200 degrees.

Mix-ins and flavor variations

There are many ways to mix this sweet potato bread depending on your taste. Here are a few other ideas to make it glow:

  • Nuts in the batter: Add the pecans to the batter or use walnuts instead
  • Chocolate chips: Add ½ cup of dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-minute icing sugar, like this applesauce bread
  • Cinammon: Use 1 tablespoon of cinnamon instead of 2 teaspoons for a more intense flavor
  • Non dairy: Use non-dairy milk such as oat milk (for vegans, you can try a flaxseed egg, but we haven’t tested this variant)

Sweet potato bread

Storage information for sweet potato bread

Once you’ve baked your sweet potato bread, it’s safe to store at room temperature, chilled, or frozen. Here are our storage recommendations:

  • Room temperature: Wrapped in aluminum foil, the bread will keep for 4 to 5 days at room temperature.
  • Chilled: Keep it refrigerated for 10 days. Keep in mind that the refrigerator can dull the flavors, so let a slice sit for a few minutes before eating.
  • Frozen: Store the bread frozen for 3 months. Cut it into pieces and wrap it in plastic wrap, then in a freezer-proof bag or container.

Even more quick bread recipes

Quick breads are so versatile: you can eat them as a side dish, for breakfast or as a snack! Aside from that sweet potato bread, here are a few more quick breads we love:

This sweet potato bread recipe is …

Vegetarian. For non-dairy milk, use non-dairy milk.

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This sweet potato bread recipe is juicy, sweet, and flavored with cinnamon: a quick bread that’s ideal as a side dish or snack.

  • 2 cups All-purpose flour
  • 2 teaspoons cinammon
  • 1 teaspoon Baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 Big eggs
  • ½ cup Milk of your choice (dairy-free on request)
  • 2/3 cup Brown sugar
  • 1 cup Sweet potato puree (1 medium-sized sweet potato – approx. 12 ounces)
  • Cup Neutral oil
  • ½ cup unsweetened apple sauce
  • Cup finely chopped pecans, for the topping
  1. Boil the sweet potato: Make a microwave sweet potato (10 minutes) or a steamed sweet potato (30 minutes) or a quick baked sweet potato (35 minutes). Scrape the flesh from the skin and mash it with a fork in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water as you mash it. While the potato is cooking, preheat and prepare the batter.
  2. Preheating: Preheat the oven to 350 degrees Fahrenheit. Grease an 8- or 9-inch loaf pan.
  3. Meanwhile stir the dough: In a large bowl, mix together the flour, cinnamon, baking soda, baking powder, and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture over the dry ingredients and blend until they just combine and no streaks of dry ingredients remain.
  4. To bake: Pour the batter into the prepared loaf pan. Sprinkle with chopped pecans (and granulated sugar) as desired. Bake for 45 minutes, then loosely place the foil on top. Bake for another 20 to 25 minutes, until a toothpick stuck in the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact time depends on the size of the pan.
  5. Cool: Let cool in the pan for 15 minutes. Then run a knife around the edge and turn the loaf onto a cooling shelf. Serve warm or at room temperature. Storage instructions: The bread will keep for 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days or frozen for 3 months (cut into pieces and wrap in plastic wrap, then in a freezer-proof bag or container).
  • Category: Baked
  • Method: Baked
  • Kitchen: American

Keywords: Sweet Potato Bread, Sweet Potato Bread Recipe


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