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.

Course breakfast/brunch, Dessert, Snack

Cuisine American

Keyword how do you make sweet potato bread, how to bake sweet potato bread, how to make sweet potato bread, how to make sweet potato bread from scratch, sweet potato bread recipe

Prep Time 20

Cook Time 50

Baking the Sweet Potato 50

Total Time 2

Servings servings

Calories 348kcal

Author Beth Pierce

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