This Sweet Potato Bread is moist, flavorful, and packed with warm spices like cinnamon and nutmeg. Made with mashed sweet potatoes, brown sugar, and crunchy pecans, it’s perfect for breakfast, snacks, or afternoon tea. Easy to bake and naturally sweet, this quick bread pairs well with coffee, tea, or a light spread.

Ingredients

½ cup granulated sugar
½ cup brown sugar (light or dark)
2 large eggs
½ cup vegetable oil, sunflower, or corn oil
1 teaspoon pure vanilla extract
⅓ cup water
1 cup cooked and mashed sweet potato
1 ¾ cups all-purpose flour, sifted
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup pecans, roughly chopped

Instructions

Step 1: Preheat Oven

Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
Line a 9×5 inch (23×13 cm) loaf pan with parchment paper.

Step 2: Prepare Wet Ingredients

In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, water, vanilla extract, and mashed sweet potato until smooth.

Step 3: Prepare Dry Ingredients

In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.

Step 4: Combine Wet and Dry Ingredients

Add dry ingredients to the wet mixture. Stir gently until no dry patches remain, being careful not to overmix.

Step 5: Add Pecans

Fold in chopped pecans evenly into the batter.

Step 6: Bake

Pour batter into prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 7: Cool and Serve

Allow bread to cool completely on a wire rack before removing from the pan. Slice and serve.

Why You’ll Love This Recipe

Moist, flavorful bread with natural sweetness from sweet potatoes.
Warm spices like cinnamon and nutmeg create a comforting aroma.
Easy to make and perfect for breakfast, snacks, or tea time.
Adds a nutritious twist to traditional quick breads.

Tips

Avoid overmixing to keep the bread tender and fluffy.
Use a fork to mash sweet potatoes thoroughly for smooth texture.
Toast pecans lightly for extra crunch and flavor.
Check doneness with a toothpick in the center to avoid under- or over-baking.

Variations and Substitutions

Nuts: Swap pecans for walnuts or omit for nut-free bread.
Flour: Use whole wheat flour for a healthier option.
Sweeteners: Substitute maple syrup or coconut sugar for brown sugar.
Add-ins: Mix in chocolate chips, dried cranberries, or shredded coconut.

FAQs

Q: Can I make this bread ahead of time?
A: Yes, store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Q: Can I freeze sweet potato bread?
A: Yes, wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Q: Can I use canned sweet potato?
A: Yes, substitute an equal amount of mashed canned sweet potato.

Q: Can I make it gluten-free?
A: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Serving and Suggestions

Serve warm with butter, cream cheese, or nut butter.
Pair with a hot cup of coffee, tea, or milk.
Slice and toast for breakfast or snack.
Great for gifting—wrap in parchment and tie with twine for a homemade treat.