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About This Recipe
This Sweet Potato Bread is one of those classic recipes that never goes out of style. It’s soft, moist, and perfectly spiced with cinnamon and nutmeg. Every bite tastes like a cozy fall morning and is the perfect treat any time of day.
One of the best things about this recipe is that it makes your kitchen smell incredible. The warm spices fill the kitchen with the most delicious aroma that will definitely get you in the mood for Fall. Plus, it’s made with simple ingredients and comes together so easily.
Another great thing about this sweet potato bread is that this recipe makes three loaves! That means you’ll have plenty to share with friends or family, or you can freeze some for later! We love to enjoy this bread warm with cream cheese or homemade honey butter and a tall glass of milk!
For more comforting bakes, try my Carrot Cake Bread, Brown Butter Banana Pumpkin Bread, Zucchini Bread, Double Chocolate Chip Banana Bread, Skinny Chocolate Chip Banana Bread, or Gingerbread Zucchini Bread.
Why You’ll Love This Sweet Potato Bread Recipe
- Tried and true family recipe: This sweet potato bread has been passed down from Mom’s kitchen and never fails to impress.
- Perfectly spiced: The cinnamon and nutmeg give it that warm, comforting flavor we all crave.
- Moist and flavorful: Made with simple ingredients, this quick bread recipe is sweet and has the perfect tender crumb!
- Three loaves: I love that this recipe makes three loaves, so you can enjoy one now and freeze the others for later, or gift them to friends and family!
- Makes the house smell incredible: A great recipe that will make your kitchen smell just like a bakery in the Fall!
- Canned yams (sweet potatoes): Adds the natural sweetness and keeps the bread super moist. I used canned sweet potatoes or yams, but you can also use freshly roasted or boiled sweet potatoes if you prefer. Just make sure to drain well before mashing if using canned.
- Eggs: The eggs help to bind the ingredients together and add richness. Make sure to let your eggs come to room temperature before baking.
- Sugar: You can use regular granulated white sugar or your favorite sweetener alternative like Swerve, Truvia, or monk fruit. If using a sweetener alternative, make sure to check the sweetener conversion ratio.
- Oil: I used canola oil, but you can also use vegetable oil or melted coconut oil.
- All-purpose flour: Make sure to measure carefully for the right texture. If not using a food scale to measure flour, sift first to ensure you’re not using too much, which can alter the wet/dry ratio and make the bread more dry.
- Spices: Cinnamon and nutmeg add cozy, warm flavor to every bite.
- Baking soda: This is the leavening agent that helps the bread rise!
- Pecans: Chopped pecans add the perfect amount of crunch and a toasty, nutty flavor. You can leave them out or swap for walnuts if preferred.
- Raisins: Add sweetness and chewy texture. You could also use dates or chopped dried cranberries if you prefer.
- Cream cheese: Optional for serving, but highly recommended. It’s the perfect creamy complement to each slice!
- Chocolate chips: Throw in some white or semi-sweet chocolate chips for a sweet twist.
- Whole wheat flour: Use a mix of all-purpose and whole wheat flour for a heartier loaf (substitute up to half the flour), like in my Carrot Cake Bread recipe.
- Dairy-free: This recipe is dairy-free naturally (just skip the cream cheese or use a dairy-free alternative).
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
- Preheat the oven to 350 degrees F.
- Remove sweet potatoes from the can, drain excess liquid, and mash with a fork. If planning to bake one loaf in a can, clean the can and set it aside.
- Add eggs and sugar to a large bowl. Use an electric mixer to beat together.
- Blend in the oil.
- Add the water, flour, cinnamon, nutmeg, baking soda, and salt.
- Mix until just combined.
- Add in the mashed sweet potatoes.
- Beat until combined.
- Add the chopped pecans and raisins.
- Fold in with a spoon or rubber spatula.
- Grab the empty/cleaned can and two loaf pans (or three loaf pans). For each, grease the entire inside with oil, then lightly flour. Divide batter evenly amongst each (fill the can only about ⅔ to ¾ full).
- Bake for about an hour. Start checking at 50 minutes by inserting a knife in the middle. Let cool in the can/loaves for 15 minutes, then invert bread onto a metal wire rack to continue cooling. Slice, serve with cream cheese, and enjoy!
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to 1 week. Just bring to room temperature or toast lightly before serving.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Helpful Tips
🍠Drain the yams: Don’t skip draining the canned sweet potatoes. Too much liquid will make the bread gummy.
🍳Toast pecans: For extra flavor, toast the pecans before adding them to the batter.
🥄Measuring ingredients: Anytime I’m baking, I highly recommend measuring ingredients (especially flour) with a food scale for the best results. However, if you’re not measuring with a food scale, fluff, spoon, and level your flour to avoid overpacking (which can make the bread dry).
🍞Easy clean up: Line your bread pan with parchment paper for easy removal and less cleanup.
✨Don’t overfill the pan: Make sure to only fill the bread pan to about ⅔ to ¾ full so that it doesn’t spill over the edge while baking.
Can I use fresh sweet potatoes instead of canned?
Yes! Roast or boil about 2 medium sweet potatoes until soft, then mash and measure about 2 cups worth.
Can I make sweet potato muffins instead of loaves?
Yes, you can make muffins. Bake at 350°F and adjust the bake time to 20–25 minutes or until a toothpick comes out clean.
Can I leave out the nuts or raisins for this sweet potato bread?
Of course. The bread is still delicious without them; it will just have slightly less texture.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Sweet Potato Bread
Ingredients
- 1 29-oz. can yams cut sweet potatoes
- 4 large eggs
- 3 cups sugar (576g)
- 1 cup canola oil (240g)
- 2/3 cup water (160g)
- 3.5 cups all-purpose flour (420g)
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp baking soda
- 1 cup pecans (112g) finely chopped
- 1 cup raisins (160g) or dates, chopped
- Cream cheese for serving
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Instructions
- Preheat the oven to 350 degrees F.
- Remove sweet potatoes from the can, drain excess liquid, and mash with a fork. If planning to bake one loaf in a can, clean the can and set it aside.
- Add eggs and sugar to a large bowl. Use an electric mixer to beat together. Blend in the oil.
- Add the water, flour, cinnamon, nutmeg, baking soda, and salt. Mix until just combined.
- Beat in the sweet potatoes. Stir in the chopped pecans and raisins with a spoon.
- Grab the empty/cleaned can and two loaf pans (or three loaf pans). For each, grease the entire inside with oil, then lightly flour.
- Divide batter evenly amongst each (fill the can only about ⅔ to ¾ full).
- Bake for about an hour. Start checking at 50 minutes by inserting a knife in the middle.
- Let cool in the can/loaves for 15 minutes, then invert bread onto a metal rack to continue cooling.
- Slice. Serve with cream cheese and enjoy!
Notes
- If not using a food scale to measure flour, sift first to ensure you’re not using too much (which can alter the wet/dry ratio and make the bread more dry)
- I love baking this one because it makes the whole house smell amazing! Plus it gives me two extra loaves I can give to family/friends!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
