sweet potato bread

A tender and moist sweet potato bread with warm spices and a delicious flavor.

Sweet Potato Bread

vegetable oil

eggs

potatoes

sugar (150 grams)

brown sugar (100 grams)

vanilla extract

all-purpose flour (180 grams)

baking powder

salt

cinnamon

nutmeg

Heat oven to 350°F. Grease either a 8x4...

Heat oven to 350°F. Grease either a 8x4 or 9X5 inch loaf pan. 

Grab a large bowl. Stir the oil, eggs,...

Grab a large bowl. Stir the oil, eggs, mashed sweet potato, sugars and vanilla together. 

Sift the flour, baking powder, salt, cinnamon and...

Sift the flour, baking powder, salt, cinnamon and nutmeg over the wet mixture.

Fold the ingredients together until they are well...

Fold the ingredients together until they are well combined but do not over-mix. It is ok if the batter is a little lumpy.

Bake in the pre-heated oven for 50 to...

Bake in the pre-heated oven for 50 to 60 minutes if you use a 9x5 inch pan or an extra 10 minutes if you use a 8x4 inch pan. Check the bread with a toothpick. When a toothpick inserted in the middle comes out with just a few crumbs on it, it is done. 

Cool in the pan for 15 minutes then...

Cool in the pan for 15 minutes then remove the bread from the pan and let it cool on a wire rack.

This Old Fashioned Sweet potato bread with a twist is so moist and tender with cream cheese baked in the center and on top. It tastes almost identical to cheesecake, if not, better!  

Best Sweet Potato Bread

potato

white granulated sugar

tbsp melted unsalted butter

tbsp vanilla extract

buttermilk (plus additional 3tbsp)

tsp nutmeg

all purpose flour

tsp salt

tsp baking soda

tsp baking powder

sugar

oz cream cheese (I used Philadelphia Cream Cheese)

Preheat the oven to 350F and grease and flour a 9x5 loaf pan.. 

In a large-sized bowl whisk the egg, mashed sweet potatoes, sugar, melted butter, buttermilk, nutmeg, cinnamon and vanilla extract. 

Next, add the salt, flour, baking soda and baking powder to the bowl with sweet potato mix. Mix with a whisk or silicone spatula. Do not over mix.  

In a bowl, with an electric hand mixer, mix the softened cream cheese, powdered sugar and egg until smooth. Set to the side.

Cream Cheese Mixture

Pour half of the sweet potato batter into a greased loaf pan, spreading it out evenly. Then add (use half) dollops of the cream cheese filling on top of the sweet potato batter. 

Using a spoon or spatula, carefully put the remaining sweet potato batter on top of the cream cheese filling and add dollops of the remaining cream cheese filling on top. Bake the sweet potato bread for about 60 mins to 75 mins, or until a toothpick inserted in the middle comes out mostly clean. A few crumbs is okay.

Let bread cool for about 30-60 minutes before slicing it. Enjoy!

Sweet Potato Batter Mix

https://embed.mediavine.com/videos/s1dphhygmzh55o3hzlah

This old fashioned sweet potato bread with a twist may just become your new favorite quick bread thanks to the cream cheese. It is so moist and tender with cream cheese baked in the center and on top. It tastes almost identical to cheesecake, if not, better!

Easy Sweet Potato Bread Recipe with a Twist

Super moist texture, the perfect balance of natural sweetness, and studded with chocolate chips, this sweet potato banana bread is quick to become a favorite. Easy to make and lighter on sugar than most banana bread recipes.  Perfect for a healthier dessert or fun snack option.

Sweet Potato Banana Bread

sweet potato (can sub with canned sweet potato puree)

banana

maple syrup

coconut oil oil

apple cider vinegar (can sub lemon juice)

whole wheat flour

baking soda

chocolate chips

Preheat an oven to 350 ℉ and line a loaf pan with parchment paper or grease it with extra oil to prevent sticking.

In a blender combine mashed sweet potato, mashed banana, maple syrup/honey, eggs, vanilla, oil, and vinegar and blend until smooth.  Set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.  Stir together and then pour the contents of the blender into the bowl with the dry ingredients. Mix until well combined and batter has a smooth consistency.

Fold in chocolate chips, reserving some for the top of the bread, if desired.

Pour batter into the prepared loaf pan, using a spatula to spread the batter evenly throughout the pan. Top with a few reserved chocolate chips, if desired.

Bake in the preheated oven for 35-40 minutes.

Let loaf cool in pan for 15 minutes before transferring it to a wire cooling rack. Slice into 8 pieces and enjoy!

Let cool completely and store in an air-tight container in fridge for up to 4 days or in the freezer for a month.

Moist, fluffy, cinnamon-filled Gluten-Free Sweet Potato Bread made with Japanese sweet potatoes, warm spices, and topped with chopped almond and savory sage for the perfect flavor combination! Enjoy this delicious sweet potato bread for breakfast with coffee or a healthy snack! (This recipe is easily customizable and can be made vegan by simply using flax egg or chia egg!)

Delicious Sweet Potato Bread | Gluten-Free with Vegan Option

Mashed Sweet Potatoes (or 1 large sweet potato)

Large Eggs (or 2 flax egg

Gluten-Free All Purpose Flour (or sub regular flour)

Blanched Almond Flour

Maple Syrup

Coconut Sugar, optional (or brown sugar)

Non-Dairy Milk

Coconut Oil, melted

tsp Vanilla Extract

tsp Cinnamon

Nutmeg

tsp Ginger

tsp Baking Soda

tsp Baking Powder

Sprig Fresh Sage

Sliced Almond (or pecans)

Cook the Sweet Potato. You can steam the sweet potato in the microwave or roast it in the oven.

Preheat the oven to 350°F.

Combine all of the liquid ingredients, spices, and sweet potato in a blender or food processor. Puree until smooth. Remember to allow the sweet potato to cool before using it so that it does not cook the other ingredients while blending (the egg especially).

Combine all of the dry ingredients (flours, baking powder, baking soda, and sugar) and whisk to remove any large chunks. Add the wet ingredients to the dry ingredients and mix until well incorporated.

Line a loaf pan with parchment paper or cooking oil. Then, pour the batter into the loaf pan and smooth it so that it is evenly dispersed in the pan.

Top with sage and sliced almonds (optional). Bake in a preheated oven at 350°F for about 60 minutes, or until the top is golden, the loaf is springy to the touch, and a toothpick inserted in the center comes out clean. (If the interior is not cooked all the way through after checking, cover the loaf pan with foil and bake baking for about 10-20 minutes, checking with a toothpick periodically. The foil helps to prevent the top from browning too much.)

Allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.

Enjoy it for breakfast, dessert, or a snack. Store any leftover sweet potato bread in an airtight container.

https://www.youtube.com/watch?v=-XQxao8PXKs

Moist, fluffy, cinnamon-filled Gluten-Free Sweet Potato Bread made with Japanese sweet potatoes, warm spices, and topped with chopped almond and savory sage for the perfect flavor combination! Enjoy this delicious sweet potato bread for breakfast with coffee or a healthy snack! (This recipe is easily customizable and can be made vegan by simply using flax egg or chia egg!)

Get the Full Recipe at Goodfoodbaddie.com:
https://goodfoodbaddie.com/delicious-gluten-free-sweet-potato-bread/

How to Make Sweet Potato Bread | Gluten Free with Vegan Option

This old-fashioned sweet potato bread is a Southern classic! Best of all, the easy loaf comes together with just one bowl and a whisk!

Southern Sweet Potato Bread

cooked, mashed sweet potatoes

all-purpose flour

cloves

nuts ((such as walnuts

Preheat oven to 350°F. Grease and flour an 8 x 4-inch or 9 x 5-inch loaf pan. Set aside.

In a large mixing bowl, whisk together sugar, oil, and eggs. Add mashed sweet potatoes and vanilla extract; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.

Stir in flour, cinnamon, nutmeg, and cloves; be careful not to over-mix.

Fold in the nuts, if using.

Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.

Remove the bread from the pan and cool on a wire rack before slicing and serving.

This one here is the best-ever sweet potato cornbread recipe you will swoon over! It's so incredibly moist and tender, flavorful, laced with a touch of warm spices, and loaded with an abundance of sweet potato goodness. Go ahead and enjoy this cornbread right along with your favorite main entrées, cozy soups/stews, and more!

Sweet Potato Cornbread

cornmeal

buttermilk

sweet potato

unsalted butter, melted

butter, honey

Preheat the oven to 400°F. Then line a 9&#215;9 inch square baking pan with parchment paper or generously coat the pan with baking spray. Note: you can also use a large (at least 10-12 inches) cast iron skillet or a 12-cup muffin pan with cupcake liners. Then set aside.

In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Whisk thoroughly to fully combine and set aside.

In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato/puree together until fully combined. Then pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined.

Lastly, pour in the melted butter and fold it within the batter until combined. Empty the batter into the prepared baking dish and use an offset spatula to smooth out the top, if necessary.

Bake the cornbread for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Allow the cornbread to cool down for 10 minutes before cutting into.

Slice the cornbread into wedges and serve immediately with extra pats of butter, drizzled honey or alaga/sorghum syrup, if desired. Enjoy!

This is a 10/10!! So easy to make, and absolutely delicious! 

This is by far the best recipe I ever made,  All of the ingredients are balanced perfect.  It was the rave with dinner.

Followed this recipe to the T! Super delicious! TEXTURE! Yes, everything! Topped with raw butter bean honey and paired with a pepper corn chowder. Everyone who taste a piece enjoyed it. Thanks for sharing! Only thing, idk if it was the cooking spray or baking powder. Something gave it a salt forward bite. I will make it in my cast iron next time. Thanks again :) 

Feel good about what you're feeding your family. This bread is chock full of hidden veggies, antioxidants, and loads of other good-for-you ingredients.

Chocolate Sweet Potato Banana Bread

smashed overripe bananas (about one banana)

plain yogurt (sub: coconut milk from the can)

coconut oil (or butter)

vanilla

sugar (sub: coconut sugar)

brown sugar (sub: coconut sugar)

unbleached all-purpose flour (sub: white whole wheat flour)

whole wheat flour (sub: white whole wheat flour)

flaxseed

cocoa powder (sub: cacao powder)

Preheat oven to 350° F. Grease a 9&#215;5 inch loaf pan or standard-sized muffin pan with cooking spray.

In a large bowl using a hand mixer or stand mixer, add the banana, sweet potato, yogurt, coconut oil, eggs, and vanilla and beat at medium speed until combined. Add sugars; beat again until combined.

In a medium bowl, stir together the all-purpose and wheat flours, flaxseed, cocoa, baking soda, salt, and cinnamon. (Tip: Lightly spoon the flour into a dry measuring cup and level with a knife to measure correctly.) Add the flour mixture to the banana mixture and stir by hand just until blended.

Optional: Gently stir in the mini chocolate chips. Do not over mix.

Pour batter into the greased loaf pan or muffin tin and place on the center rack of the oven. For bread: Bake for 45-55 minutes or until a wooden pick inserted in center comes out clean. For muffins: Bake for 15-18 minutes until a wooden pick comes out clean.

Remove from the oven and let cool in the pan on a cooling rack for 10 minutes or so and then turn the bread or muffins out onto the rack. You may have to run a knife around the edges to help the bread or muffins come out more easily.

Make It Now:

I LOVE this recipe. So healthy and delicious.

I loved this bread, it was so moist and tasty and enjoyed by my picky eater too. I did replace yoghurt with avocado and sugar with 1/2 cup golden syrup (next time trying maple syrup) and left the flaxseed out. I needed to increase the baking time by about 15 min and let it cool completely before serving as it initially appeared undercooked, but was fine after.

🍁🍠🍂 Wondering what to do with those leftover sweet potatoes? Make this quick bread recipe! Sweet potatoes do a wonderful job of keeping this bread extremely soft and moist. It&#039;s almost like cake it&#039;s so soft, springy, and bouncy! 

Cinnamon Sweet Potato Bread

mashed sweet potatoes (2 medium or 1 very large)

water

brown sugar (packed)

ginger

allspice (or to taste)

salt (or

Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.

Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plastic wrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. (Or boil in a pot of water on the stove, drain very well). Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don&#39;t scramble the eggs.

To the mashed sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside. (I used buttermilk powder and added 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture)

In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine.

Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Take your time stirring until no stray bits of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula as necessary because it's very easy to miss dry ingredients hiding at the bottom of the bowl in this batter. Stir and fold with a gentle hand as to not over-mix and over-develop the gluten, which results in tougher bread.

Turn batter out into prepared pan(s), smoothing the top lightly with a spatula. Bake for 60 to 70 minutes for a 9x5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through; if it takes longer than 70 minutes, so be it - bake it longer. Baking Times - I estimate that 8x4 loaves will take about 40 to 45 minutes, a Bundt about 1 hour, muffins about 18-20 minutes, but I haven&#39;t tried those versions and they are just guesstimates. No matter what, always bake until your item is done, however long that takes in your oven given your pan.

Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

I made muffins and added pecans and raisins. Otherwise followed your instructions exactly. These are the best muffins I’ve ever eaten! The flavor is remarkable and they’re so moist but not overly dense. Perfection. And I’ll bet they’re even better tomorrow (which is hard to imagine). Thank you for the recipe!

This recipe is simple, but rich I. flavor. The texture is perfect!!
I topped mine with a maple pecan glaze..well one of them. I am Really happy about this recipe. Thank you!

This bread was so easy to make and very flavorful and moist.  Is it possible to substitute butter for the oil?  And how much butter would I use?

I made your Sweet Potato Bread the other day... it was delish... will make it again.

Personally I love anything with sweet potatoes in it. Love it! Love it! Love it!

Very good. Love the ginger with the sweet potato!. Very sweet. Only used the white sugar.

I made this recipe.  The only thing I added was 3/4 C of pumpkin seeds and 3/4 C of chopped walnuts.  I doubled it because I had two large sweet potatoes.  I made a loaf and I made two dozen muffins (which I cooked for 20 mins).  What an awesome, moist, flavourful recipe.  I will definitely be making it again! Thanks so much!

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Top 8 sweet potato bread recipes from across the web

The most viewed sweet potato bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Bread

Best Sweet Potato Bread

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The most viewed sweet potato bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine