Easy Sweet Potato Bread Recipe

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Enjoy a slice of this warmly spiced, pecan-topped, moist, and tasty sweet potato bread. A delicious dessert to add to your Thanksgiving lineup.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Quick bread is one of the easiest types of bread to make. And with so many flavors and variations, it’s easy to see why it’s a favorite among so many people. This easy sweet potato bread is perfect for after-dinner dessert, or have a slice with your morning coffee for breakfast. There really isn’t a wrong time to enjoy a slice.

This bread is so tender and moist with just the right amount of spice and sweetness. If you like this sweet potato bread, you’ll surely love the Best Banana Bread Recipe in the World. And when I say the best, it truly is the best.

Ingredients and Tools Needed for sweet potato quick bread

• Dry Ingredients: All-purpose flour, baking powder, pumpkin spice, and salt.
• Wet Ingredients: Light brown sugar, eggs, vegetable oil
• Sweet potato – pureed.

Candied Pecan Topping (Optional)

• Light brown sugar
• Salt
• Ground cinnamon
• Water
• Chopped pecans

Tools needed to make Sweet Potato Bread

• Bread pan
• Mixing bowls
• Whisk & Wooden spoon
• Saute pan
• Aluminum foil

How to make sweet potato bread

Create topping if using and set aside. Topping instructions are below.

Preheat the oven to 350 degrees Fahrenheit. Grease an 8×4 bread pan and set aside.

In a bowl, add all-purpose flour, baking powder, pumpkin pie spice, and salt in a bowl. Set aside.

In a large bowl, brown sugar, eggs, vegetable oil, and mashed sweet potato and whisk until combined.

Add the dry ingredients to the wet ingredients and mix until combined. Pour this batter into the prepared bread pan. If using candied pecan topping, follow the instructions below.* 

Bake for 50 minutes or until a toothpick entered in the middle comes out clean.

Topping Instructions

Add brown sugar, salt, ground cinnamon, and water to a non-stick skillet over medium-low heat. Stir the mixture and allow the sugar to melt and start to bubble. Allow the mixture to bubble for 2 minutes.

Remove from heat and stir in the pecans. Allow the mixture to rest undisturbed for 5 minutes. The pecans will harden and candy. Break it up into smaller pieces.

Baking with candied pecans

Place the candied pecans over the bread batter in the pan and cover lightly with foil. Bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil and continue to bake an additional 20-25 minutes, or until a toothpick entered in the middle comes out clean

How to store sweet potato bread

Sweet potato bread will last up to 1 week covered in an airtight container at room temperature.

To freeze sweet potato bread: Allow the bread to cool completely. Slicing before freezing is optional, but a good idea if you only want a portion or two at a time. Wrap the loaf or slices tightly in plastic wrap, then foil and place in a freezer bag. Freeze for up to 2 months.

To thaw, simply take it from the freezer to the fridge and allow it to thaw overnight. Smaller slices will thaw within hours.

Can I make this bread ahead of time?

Yes! We all know baking during the holidays requires a lot of time and precious oven space. Make this recipe as directed and freeze. Take the loaf out of the freezer the night before and allow it to thaw overnight in the fridge.

Reheating: Let the sweet potato bread come to room temperature, then heat through in the oven at 350 F for 5-10 minutes. Good as fresh!

Can I use canned sweet potatoes?

Canned sweet potato puree can be used interchangeably with steamed, boiled, and mashed sweet potatoes. Just make sure you don’t use canned sweet potatoes or yams that are packaged in a sweet syrup.

You can also use pure canned pumpkin as well, don’t mistake it for pumpkin pie filling, however.

Sweet potato bread variations

Change up the topping. Check out my Southern Style Sweet Potato Casserole, the streusel topping would be delicious on this sweet bread.

In addition to pecans, try adding raw pumpkin seeds or sunflower seeds to the mixture for some extra crunch.

Add dried cranberries for a tart flavor and some lovely color contrast.

Notes

• Applesauce can be swapped out for vegetable oil if opting for a healthier version.
• Be careful not to overmix your batter mix. The quick bread batter is very loose and wet, resembling pancake batter.

Looking for more dessert recipes? Try these out:

• Purple Sweet Potato Pie
• Southern Fried Apples
• Eggnog Bread Pudding with Bourbon Sauce
• Cheesecake Bites
• Sweet Potato Bundt Cake

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

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