Moist Spiced Sweet Potato Bread

This sweet potato bread transforms simple pantry ingredients into a beautifully spiced treat that brings warmth to any autumn day. The natural sweetness of sweet potatoes creates a moist, tender loaf that pairs perfectly with your morning coffee or as an afternoon indulgence.

I first discovered this recipe during a fall harvest gathering where it disappeared faster than any other dish. Since then, it's become my signature contribution to holiday brunches and my favorite way to use sweet potatoes beyond the typical casserole.

Ingredients

• Granulated sugar provides the perfect level of sweetness without overpowering the natural flavors of the sweet potato
• Brown sugar adds depth and moisture while complementing the warm spices
• Large eggs bind everything together and contribute to the bread's tender structure
• Vegetable oil ensures the bread stays moist for days after baking
• Pure vanilla extract enhances all the flavors and adds aromatic complexity
• Cooked and mashed sweet potato is the star ingredient delivering natural sweetness and beautiful color
• All purpose flour creates the perfect structure while still allowing for a tender crumb
• Baking soda provides just the right amount of lift without making the bread too cakey
• Cinnamon and nutmeg create that signature warm autumn spice profile that makes this bread irresistible
• Pecans add a wonderful textural contrast with their buttery crunch in every bite

Step-by-Step Instructions

Prepare Your Oven and Pan

Preheat your oven to 350°F and line your loaf pan with parchment paper ensuring it hangs over the sides for easy removal later. The parchment prevents any sticking and helps the bread maintain its perfect shape.

Mix Wet Ingredients

In a large bowl whisk together both sugars eggs oil water vanilla and the sweet potato mash until completely combined. The mixture will look somewhat wet which is exactly what you want for a moist final product.

Combine Dry Ingredients

In a separate bowl whisk together the flour baking soda salt cinnamon and nutmeg. Mixing these separately ensures even distribution of the leavening agents and spices throughout the bread.

Combine Wet and Dry Mixtures

Add the dry ingredients to the wet ingredients and mix just until no dry flour patches remain. Stop mixing immediately once combined as overmixing will develop gluten and result in a tough bread rather than a tender one.

Add Pecans

Gently fold in the chopped pecans distributing them evenly throughout the batter. This careful folding maintains the air in your batter while ensuring nuts in every slice.

Bake to Perfection

Pour the batter into your prepared pan and bake for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.

Cool Completely

Allow the bread to cool in the pan for about 10 minutes then transfer to a wire rack to cool completely. This cooling period is crucial as it allows the structure to set properly for clean slicing.

Bookmark This

The sweet potato is truly the hero of this recipe. I discovered its magic when my garden produced an unexpected bounty one year and I needed creative ways to use them. Now I deliberately grow extra sweet potatoes just for this bread as nothing from the store quite matches the flavor of homegrown.

Make Ahead and Storage

This sweet potato bread actually improves with time as the flavors meld and deepen. You can make it up to two days in advance of serving. Store it at room temperature wrapped tightly in plastic wrap or in an airtight container for up to 4 days. For longer storage slice the cooled bread wrap individual pieces in plastic wrap then place in a freezer bag and freeze for up to 3 months. Thaw slices at room temperature or gently warm in the microwave for the perfect texture.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Try pumpkin puree instead of sweet potato for a traditional fall flavor. Walnuts work beautifully in place of pecans or use sunflower seeds for a nut-free version. For a dairy-free alternative the oil already makes this bread accessible but you can also try coconut oil for a subtle tropical note. If you prefer less refined sugar maple syrup can replace some or all of the granulated sugar just reduce the water slightly to compensate.

Serving Suggestions

Transform this humble loaf into an elegant dessert by warming slices and topping with a scoop of vanilla ice cream and a drizzle of caramel sauce. For breakfast toast slices lightly and spread with cream cheese or apple butter. Cut into cubes and use as the base for a spectacular bread pudding during holiday gatherings. The subtle spice profile also makes it an excellent accompaniment to savory dishes like butternut squash soup or a harvest salad.

The Sweet Potato Secret

The method you choose for cooking your sweet potatoes significantly impacts the final flavor of your bread. Roasting brings out caramelized notes that add complexity while steaming preserves the brightest flavor. I prefer to roast them whole at 400°F until completely soft about 45 minutes then cool before peeling. This deepens the flavor and concentrates the natural sugars. For convenience canned sweet potato works but drain any excess liquid to prevent your batter from becoming too wet. Whatever method you choose ensure the final mash is smooth for the most consistent texture throughout your bread.

Recipe FAQs

→ Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potato puree works perfectly in this bread. Alternatively, you can boil or steam fresh sweet potatoes and mash them yourself. Either option provides the moisture and flavor needed for this delicious loaf.

→ How can I make this sweet potato bread healthier?

For a healthier version, you can substitute applesauce for all or part of the oil. You can also use wheat flour instead of all-purpose flour, though this will result in a slightly denser texture. Reducing the sugar by 1/4 cup is another option that won't significantly affect the bread's moisture or flavor profile.

→ Can I make muffins instead of a loaf?

Absolutely! This batter works wonderfully for muffins. Simply adjust the baking time to 20-25 minutes and test with a toothpick for doneness. The recipe should yield approximately 12 standard-sized muffins.

→ How should I store sweet potato bread?

Store the completely cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw at room temperature before serving.

→ Why is it important not to overmix the batter?

Overmixing develops the gluten in the flour, which can result in a tough, dense bread instead of a tender crumb. Mix just until the dry ingredients are incorporated with no visible flour pockets, then stop mixing for the best texture.

→ What can I add to this sweet potato bread for variations?

This versatile bread welcomes many additions! Try chocolate chips, dried cranberries, chopped dates, or walnuts instead of pecans. You can also add 1/2 teaspoon of ginger or allspice to enhance the warm spice profile, or a cream cheese swirl for extra richness.