Deliciously Moist Sweet Potato Bread: A Buttery, Spiced Quick Bread Recipe
There’s nothing quite like the comforting aroma of warm spices filling your kitchen, especially when it’s baking into a tender loaf of sweet potato bread. This recipe elevates the classic quick bread by using real butter instead of oil, infusing every slice with a rich, indulgent flavor that beautifully complements the natural sweetness of the humble sweet potato. The result is a wonderfully moist, exquisitely tender bread with a delicate crumb that truly melts in your mouth, making it an instant family favorite for any occasion.
Why You’ll Adore This Buttery Sweet Potato Bread
In a world often filled with processed foods, we believe in embracing the goodness of real, wholesome ingredients. This sweet potato bread recipe champions that philosophy by featuring unsalted butter as its fat source, moving away from vegetable oils. The difference is palpable: butter contributes an unparalleled depth of flavor and a supremely tender texture that oil simply can’t replicate. It transforms a simple quick bread into an extraordinary treat.
Every bite of this homemade sweet potato bread is a celebration of comforting flavors. It’s incredibly moist, rich, and imbued with the natural sweetness of roasted or baked sweet potatoes, beautifully enhanced by a blend of warm spices. The subtle earthiness of the sweet potato combines with the buttery richness to create a harmonious taste that is both familiar and utterly delightful. This isn’t just a bread; it’s a cozy hug in food form.
Beyond its incredible taste and texture, this recipe is also wonderfully practical. It’s an ideal way to utilize any leftover sweet potatoes you might have from holiday meals or weekly meal prep. If you don’t have any on hand, simply bake or steam a few extra sweet potatoes specifically for this bread – trust us, it’s worth the small effort! Preparing them is simple: just cook until fork-tender, then mash until smooth. This ensures a consistent texture throughout your loaf and maximum moisture. The natural sugars in the sweet potatoes also mean you can slightly reduce the added sugars if you prefer, making it a versatile recipe to adapt to your taste.
And for those busy days? This sweet potato bread comes together in approximately 15 minutes of active preparation time, making it an easy and accessible baking project. It’s a quick bread, meaning no yeast, no kneading, and no extensive rising times – just mix, bake, and enjoy. Perfect for a weekend breakfast, a thoughtful hostess gift, or a satisfying afternoon snack with a cup of coffee or tea.
If you’re looking for more delicious fall desserts and comforting baked goods, be sure to try some of our other favorites like S’mores Bars, Chai Biscotti, Apple Butter Pie, Italian Butterball Cookies, and Eggnog Bundt Cake. They all share that same heartwarming, homemade appeal.
For a complete list of precise ingredients, detailed measurements, and step-by-step instructions, please refer to the comprehensive recipe card conveniently located below.
Crafting Your Homemade Sweet Potato Bread
Creating this delectable sweet potato bread is a straightforward process, perfect for bakers of all skill levels. The key steps involve combining your dry ingredients, then mixing the wet ingredients, and finally bringing them together with care. Let’s walk through it together to ensure your loaf turns out perfectly moist and flavorful every time.
- Begin by preheating your oven to a cozy 350ºF (175°C). Prepare your loaf pan (a standard 9×5 inch pan works best) by greasing it thoroughly with nonstick spray or butter and flour. This ensures your beautiful sweet potato bread will release easily after baking.
- In a medium bowl, thoroughly whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and kosher salt. Ensure they are well combined so the leavening and spices are evenly distributed. In a separate, large bowl, use an electric mixer to beat the mashed sweet potato with the granulated sugar and dark brown sugar until light and fluffy – this usually takes about 1 minute on medium speed. Next, slowly add the melted, cooled butter and mix on low speed until fully incorporated. Stir in the vanilla extract, then add the eggs one at a time, mixing well after each addition to ensure everything is thoroughly combined and emulsified.
These initial steps are crucial for creating a flavorful and well-textured quick bread. The creaming of the sweet potato and sugars with butter helps to incorporate air, leading to a lighter crumb, while ensuring the eggs are added gradually prevents the batter from separating. The aroma at this stage is already incredible!
- With the wet ingredients fully mixed, it’s time to incorporate the dry ingredients. On low speed, gently add half of the dry mixture to the wet ingredients, along with 1/4 cup of the half and half. Mix just until barely combined. Repeat this process with the remaining dry ingredients and half and half. The key here is to mix only until some streaks of flour still remain – this prevents overmixing, which can lead to a tough bread. Finally, if you’re using them, gently fold in the chopped pecans by hand. Their crunch adds a wonderful textural contrast to the soft bread.
The batter should be thick and fragrant, with a beautiful orange hue from the sweet potatoes and a subtle shimmer from the butter. The visible streaks of flour are a good sign you haven’t overmixed, ensuring a tender and moist crumb in the final loaf. Now, it’s almost time to bake!
- Carefully pour the rich, spiced batter into your prepared loaf pan, spreading it evenly. Transfer the pan to your preheated oven and bake for approximately 50-60 minutes. To check for doneness, insert a clean toothpick or a thin skewer into the center of the loaf; if it comes out clean or with just a few moist crumbs attached, your bread is ready. Avoid overbaking, as this can lead to a dry loaf. Once baked, remove the pan from the oven and let the sweet potato bread cool in the pan for 15-20 minutes. This crucial resting period allows the bread to set and prevents it from falling apart. After resting, gently turn it out onto a wire rack to cool completely. Slicing too early can compromise its delicate texture.
Expert Baking Tips for the Perfect Sweet Potato Bread
Achieving the perfect loaf of sweet potato bread is simple with a few helpful tips:
- Use well-cooked, mashed sweet potatoes – The quality of your sweet potato mash directly impacts the final texture and flavor of your bread. Ensure your sweet potatoes are baked, roasted, or steamed until they are exceptionally soft and easily mashed. This guarantees a smooth, uniform texture in your batter and imparts the deepest, most natural sweetness to the bread. We particularly love the rich, caramelized flavor that comes from baked sweet potatoes.
- Measure the potato mash carefully – Just like with flour, accurate measurement of your mashed sweet potato is crucial. Too much sweet potato can make the bread overly dense and heavy, while too little can result in a dry and less flavorful loaf. Use a level cup to measure for consistent results every time.
- Don’t overmix the batter – This is a golden rule for all quick breads. Mix the wet and dry ingredients just until they are barely combined and a few streaks of flour are still visible. Overmixing develops the gluten in the flour, leading to a tough, rubbery texture instead of the tender crumb you desire. Gently fold in any additions like nuts or chocolate chips by hand.
Exciting Variations to Customize Your Sweet Potato Bread
While this sweet potato bread is spectacular on its own, it’s also a fantastic canvas for creative customizations. Here are some delightful variations to experiment with:
- Add some orange zest to the batter for a bright, vibrant citrus note that beautifully complements the sweetness of the potatoes and warm spices. About 1-2 teaspoons of fresh zest will awaken the flavors.
- Stir in some semi-sweet chocolate chips for a touch of decadence. The subtle bitterness of the chocolate pairs wonderfully with the sweet potato, creating a comforting dessert-like bread.
- Mix in some dried cranberries, raisins, or chopped dates for bursts of chewy sweetness and extra flavor. These additions are perfect for holiday baking or simply to add more texture.
- Sprinkle some turbinado sugar on top before baking. This coarse sugar creates a beautiful, sparkling crust with a satisfying crunch, adding another layer of texture and visual appeal.
- Make a luscious glaze by mixing 3/4 cup powdered sugar, 1/2 teaspoon of vanilla extract, and 3-4 tablespoons of milk (or cream cheese for a richer glaze). Drizzle this glaze generously over the cooled bread for an extra touch of sweetness and moisture.
- This recipe can easily be made into mini loaves or muffins rather than a single 9×5 loaf pan. If opting for muffins, adjust the baking time to approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Mini loaves will take slightly longer, around 30-35 minutes.
Frequently Asked Questions About Sweet Potato Bread
Absolutely! In fact, many quick breads, including this sweet potato bread, often taste even better the day after baking. The flavors have more time to meld and deepen, and the moisture content settles beautifully. Just be sure to store it properly to maintain its freshness.
To store, wrap the cooled bread tightly in plastic wrap or foil, or place it in an airtight container at room temperature for up to 4 days. For longer storage, this bread freezes exceptionally well! Wrap individual slices or the entire cooled loaf tightly in plastic wrap, then again in aluminum foil, and freeze for up to 3 months. Thaw at room temperature or gently reheat in the oven or microwave.
Any variety of orange-fleshed sweet potato will work well, such as Jewel, Garnet, or Beauregard. These varieties are naturally sweet and moist, contributing to the bread’s delicious flavor and tender texture. Avoid dry, white-fleshed sweet potatoes as they won’t provide the same moisture or sweetness.
For the smoothest mash, bake your sweet potatoes whole until very tender. Once cooled slightly, scoop out the flesh. You can mash them by hand with a fork, use a potato masher, or for an extra smooth consistency, press them through a fine-mesh sieve or use an immersion blender.
While this recipe uses all-purpose flour, you can often adapt quick bread recipes to be gluten-free by using a 1:1 gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for best results. Keep in mind that baking times might vary slightly, and the texture could be a little different.
More Delicious Quick Bread Recipes to Enjoy
Classic Zucchini Bread
Better Than Starbucks Pumpkin Bread Recipe
Seasonal Cranberry Orange Bread
Sweet Potato Bread Recipe (Made with Real Butter)
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Ingredients
- 1 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg fresh ground is best
- 1/8 tsp Ground cloves
- 1/2 tsp Kosher salt
- 1 cup Sweet potato flesh cooked and mashed
- 2/3 cup Granulated sugar
- 1/3 cup Dark brown sugar
- 1/2 cup Unsalted butter melted and cooled
- 1 tsp Vanilla extract
- 2 large Eggs room temperature
- 1/2 cup Half and Half or whole milk
- 3/4 cup Chopped pecans
Instructions
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Preheat your oven to 350ºF (175°C). Prepare your 9×5 inch loaf pan by thoroughly greasing it with baking spray that contains flour, or butter and flour. Alternatively, you can line a 12-cup muffin tin with paper liners if making muffins.
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In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and kosher salt until they are thoroughly combined and no lumps remain. In a large mixing bowl, using an electric mixer, beat the mashed sweet potato with both the granulated sugar and dark brown sugar on medium speed for about 1 minute, until the mixture is light and well combined.1 1/2 cups All-purpose flour, 1 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Ground cinnamon, 1/2 tsp Ground nutmeg, 1/8 tsp Ground cloves, 1/2 tsp Kosher salt, 1 cup Sweet potato flesh, 2/3 cup Granulated sugar, 1/3 cup Dark brown sugar
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Now, add the melted and cooled unsalted butter to the sweet potato mixture and mix on low speed until it’s fully incorporated. Stir in the vanilla extract until just combined. Next, add the large eggs one at a time, mixing thoroughly after each addition until each egg is fully integrated into the batter. This gradual addition helps maintain a smooth consistency.1/2 cup Unsalted butter, 1 tsp Vanilla extract, 2 large Eggs
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With your mixer on low speed, add half of the whisked dry ingredients and 1/4 cup of the half and half (or whole milk) to the wet mixture. Mix just until combined. Repeat this process with the remaining dry ingredients and half and half, mixing only until a few streaks of flour still remain. This step is crucial to prevent overmixing and ensure a tender crumb. If you are using chopped pecans, gently fold them into the batter by hand with a spatula until evenly distributed.1/2 cup Half and Half, 3/4 cup Chopped pecans
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Pour the thick, fragrant batter evenly into your prepared loaf pan. Transfer the pan to the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick or a thin skewer into the center of the loaf; it should come out clean or with only a few moist crumbs attached. Once baked, let the bread cool in the pan on a wire rack for 15-20 minutes. This allows it to firm up before handling. After this initial cooling, carefully remove the bread from the pan and transfer it directly to the wire rack to cool completely before slicing and serving. Enjoy your beautifully baked sweet potato bread!
Notes
- Use well-cooked, mashed sweet potatoes – For the best flavor and a wonderfully smooth texture in your bread, always use sweet potatoes that have been baked, roasted, or steamed until very soft and easily mashed. We highly recommend baking them for a deeper, caramelized sweetness that truly enhances the bread’s profile!
- Don’t overmix the batter – This is key for a tender, moist crumb. Once you start adding the dry ingredients, mix just until they are barely combined and you can still see a few streaks of flour. Then, gently fold in any additions like pecans by hand. Overmixing develops gluten, leading to a tough bread.
- Start checking for doneness at around 50 minutes. Quick breads can dry out quickly if overbaked, so keep a close eye on it. The toothpick test is your best friend here!