This delicious sweet potato bread is moist and tasty with fall spices, maple syrup, and vanilla extract, all topped with a cinnamon pecan crunch. It is just as moist and delectable as pumpkin bread, but with the sweet, nutty, earthy flavor of sweet potatoes.
There is just something delicious and comforting about sweet, quick bread. If you like this recipe, try peanut butter banana bread, chocolate chip banana bread, and pumpkin bread with cinnamon glaze.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Nutmeg: I add just a touch of nutmeg for flavor, but if you don’t like it, omit it.
- Sweet potato: You can bake or boil it. I prefer to bake it, as baking adds caramelization with less water.
- Vegetable oil: You can substitute canola or safflower oil.
- Maple syrup: Adds a caramel-like flavor; however, I would not purchase maple syrup just for this recipe. I use it in iced matcha latte, pumpkin coffee cake, and over my banana pancakes.
- Pecans: If you prefer, you can use chopped walnuts.
How To Make Sweet Potato Bread
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Bake, skin, and mash the sweet potato up to 3 days in advance. Store it in the refrigerator in an airtight container. Remove the sweet potato from the fridge about 45 minutes before starting the recipe.
- Stir the chopped pecans, granulated sugar, and cinnamon together. Set it aside.
- Whisk the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
- Using a handheld mixer, beat the mashed sweet potato, granulated sugar, brown sugar, oil, eggs, maple syrup, and vanilla extract on low speed just until combined. Stir the flour mixture into the sweet potato mixture just until combined.
- Pour the batter into a greased loaf pan. Sprinkle the pecan mixture over the batter and press it very lightly into the batter. Bake until set.
Tips for Scrumptious Sweet Potato Bread
- Bake and mash the sweet potato up to 3 days in advance.
- Use the correct baking pan. I use a 9×5-inch nonstick steel loaf pan. Avoid glass pans as they can lead to overcooked, dry loaves. Avoid nonstick pans that are too dark. I find that the crust gets too dark and looks burnt.
- Grease and flour your loaf pan. I use Pam baking spray with flour.
- For a light and tender crumb, don’t overmix the batter. Flour has gluten. When the batter is mixed too long, it forms elastic strands, creating a chewier, more dense texture, which is great for a baguette but not for sweet breads. Mix just until combined.
- Let the bread cool for a couple of hours before cutting for the best texture and little or no chance of crumbling. It is even better the next day. Try it with a hot cup of coffee.
More Sweet Potato Recipes
Sweet Potato Bread
This delicious sweet potato bread is moist and tasty with fall spices, maple syrup, and vanilla extract, all topped with a cinnamon pecan crunch.
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Servings: 10 servings
Calories: 348kcal
Ingredients
Sweet Potato Bread
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- 1½ cups baked and mashed sweet potato
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Cinnamon Pecan Crunch Topping
- ½ cup chopped pecans
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Bake, skin, and mash the sweet potato up to 3 days in advance. Store it in the refrigerator in an airtight container. Remove the sweet potato from the fridge about 45 minutes before starting the recipe.
- Preheat oven to 350 degrees. Grease and flour a 9×5-inch metal loaf pan.
- Stir the chopped pecans, granulated sugar, and cinnamon in a small bowl. Set it aside.
- Whisk the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
- Using a handheld mixer, beat the mashed sweet potato, granulated sugar, brown sugar, oil, eggs, maple syrup, and vanilla extract on low speed just until combined. Stir the flour mixture into the sweet potato mixture just until combined.
- Pour the batter into the prepared pan. Sprinkle the pecan mixture over the batter and press very lightly into the batter.
- Bake for 50-55 minutes or until a toothpick inserted in the center of the top comes out clean or with a few moist crumbs. If the bread is browning faster than desired, cover loosely with an aluminum foil tent.
Notes
- Store the bread wrapped in plastic wrap or in a zipper storage bag at room temperature for 2-3 days or in the refrigerator for up to a week.
- To freeze wrap the bread in a couple layers of plastic wrap and place it in a freezer zipper bag. Freeze for up to 3 months.
Nutrition
Calories: 348kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 255mg | Potassium: 155mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2889IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Kimmie
Great sweet potato bread recipe! The texture was delicious and the bread was moist. Thanks for sharing!
Beth Pierce
My pleasur, Kimmie!
Sonia
This was so moist and cozy—perfect for fall baking! I’m already thinking about making this for weekend brunch with a bit of butter on top. Thanks for the delicious recipe!
Paula
Loving this sweet potato bread recipe! This was so full of flavor, I’ll be making it all season long!
Beth Pierce
Thank you, Paula! We love it too!
Catalina
I baked this and it came out so moist and flavorful. The sweet potato gave it such a nice texture!
Beth Pierce
Thanks, Catalina! I love it too!
Lisa
I must confess, this looks so fresh and moist and I’ve never had sweet potato bread before. I will have to share this with my sister who loves to bake.
Beth Pierce
Thanks, Lisa! Enjoy!
Cathy Jose
Amazing! Such a healthy recipe! Perfect snack for this holiday, everyone will love it and enjoy this delicious bread
Claudia
My husband devoured this! I’m keto, so I couldn’t eat it, but I’ll tell you this. That aroma almost had me throwing keto right out the window! LOL.
Beth Pierce
LOL! You are funny!
Amy
The cinnamon pecan topping adds such a lovely crunch to this fall-inspired loaf. I really appreciate the baking tips too. Thanks for sharing this recipe!
Beth Pierce
The pleasure is all mine, Amy!
Kristin
Sweet potato is just as much a fall flavor for me as pumpkin is, but I rarely see a recipe like this one. I made it last night, and we loved it. So tender.
Beth Pierce
Thank you, Kristin! I am so happy that you enjoyed the bread,
Maria
I love this variation on a fall favorite. Sweet potatoes are always on every holiday menu, so why not put them on the fall menu, too. Delicious bread.
Beth Pierce
Thank you, Maria! We love it too!