This sweet potato bread is the tastiest quick bread of the season. Made with mashed sweet potatoes, brown sugar, buttermilk, and pumpkin spice, it’s tender and moist with just the right amount of sweet nostalgia.
I have been swooning over this sweet potato bread since October. It’s kind of reminiscent of pumpkin bread but different. Made with smooth mashed sweet potatoes and just the right amount of pumpkin spice, it’s perfect for the holidays and is sure to stir up some warm and fuzzy feelings. The buttermilk in the batter makes the loaf wonderfully tender and the use of vegetable oil makes it so moist. You’ll want a slice, for breakfast, dessert, and snack time.
Why You’ll Love This Sweet Potato Bread Recipe
Strap on your apron and get to baking, folks. Here are just a few reasons why you need to try this sweet potato bread ASAP.
- Moist and tender. Thanks to the buttermilk and the use of oil instead of butter, this loaf is incredibly tender and moist. It’s a joy to sink your teeth into.
- Customizable. There is so much room for experimentation with this recipe. Stir in your favorite nuts, dried fruit, or even chocolate chips. Check out the section below titled “Mix-In Ideas” for inspiration.
- Easy peasy. The mixing method for this quick bread is so quick and easy. It’s the perfect recipe for experts and novices alike.
What You’ll Need
I put together a grocery list for you! Here’s what you’ll need to make this sweet potato bread recipe. Be sure to scroll to the recipe card below for exact measurements.
- Brown sugar
- Avocado or vegetable oil
- All-purpose flour – Feel free to use a 1:1 all-purpose flour instead.
- Baking soda and baking powder
- Pumpkin pie spice
- Buttermilk – Whole milk would also do the trick but you will lose some of the wonderful tenderness that buttermilk brings to the table.
- Cooked and mashed sweet potatoes – Be sure that the mashed sweet potatoes are fully cooled and nice and smooth before you incorporate it into the batter.
Can I Use Leftover Sweet Potatoes?
Totally! In fact, this recipe is a great way to use up leftover sweet potatoes. Just the meat of the potatoes, though. No seasoning, butter, cream, etc. added.
Take this delightful load to the next level by adding some nuts and/or dried fruits to mix. Walnuts and pecans are my favorites in the nut category and I love adding raisins or dried cranberries. Other fun ideas would be chocolate chips, dates, or even shredded coconut.
I suggest adding no more than a total of 1 cup of mix-ins. Fold them in gently just before transferring the batter to the baking pan
How to Make Sweet Potato Bread
Here’s a quick look at how to make this quick and easy recipe for sweet potato bread. Be sure to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 350°F, grease a 9×5 inch loaf pan with cooking spray, and line it with parchment paper.
- Combine the wet ingredients. Whisk together brown sugar, oil, and eggs.
- Combine the dry ingredients. Whisk together flour, baking soda, baking powder, and salt.
- Put it all together. Mix the dry ingredients into the wet ingredients in parts, alternating with the buttermilk. Fold in the sweet potatoes.
- Bake. Pour the batter into the prepared baking pan and bake for 50-60 minutes.
- Cool. Allow the loaf to cool in the pan for 10 minutes before turning it out onto a wire wrack to cool completely.
Allow the bread to cool completely before sealing it in an airtight container. You can store it at room temperature for up to 1 week or in the freezer for up to 3 months. I do not recommend storing sweet potato bread in the freezer as this can dry it out.
More Sweet Potato Recipes To Try
In a sweet potato mood? I’m with you. Here are some of my other favorite recipes starring this versatile root vegetable.
- Sweet Potato Muffins
- Sweet Potato Casserole with Marshmallows
- Mashed Sweet Potatoes
- Sweet Potato Black Bean and Bacon Chili
- Garlic Sweet Potato Fries
Sweet Potato Bread
- 1 cup dark brown sugar, packed
- ½ cup avocado or vegetable oil
- 2 eggs
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ⅓ cup buttermilk
- 1 cup cooked and mashed sweet potatoes, cooled (make sure there are no lumps)
- Preheat oven to 350 °F (177 °C). Generously spray a 9×5 inch loaf pan with cooking spray and line with parchment paper and set aside.
- In a large bowl, whisk together brown sugar, oil, and eggs until just combined.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and alternate with the buttermilk and stir until just incorporated, then, carefully fold in the sweet potatoes.
- Add the batter to the prepared baking pan then bake for 50-60 minutes, or until the center comes out clean when a toothpick is inserted into the center. Allow to cool for 10 minutes then turn onto a metal baking rack to cool completely before slicing and serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Photographs by Eat Love Eat