Golden Sweet Potato Loaf

Indulge in the comforting embrace of homemade sweet potato bread, a seasonal delight that captures the essence of fall and winter with every tender slice. This beloved quick bread bakes up incredibly moist and soft, featuring a delicate crumb that practically melts in your mouth. What sets this recipe apart is its use of rich, unsalted butter instead of vegetable oil, imparting a luxurious depth of flavor that perfectly complements the natural sweetness of the sweet potatoes and the warmth of autumn spices. It’s more than just a treat; it’s a testament to simple, wholesome ingredients creating extraordinary taste.

Why You’ll Adore This Sweet Potato Bread Recipe

This sweet potato bread isn’t just a recipe; it’s an experience. Here’s why it will quickly become a cherished favorite in your kitchen:

• Unrivaled Buttery Richness: Unlike many quick bread recipes that rely on vegetable oil, ours champions unsalted butter. This switch isn’t just about taste; it’s about a commitment to using real, unprocessed ingredients. The butter contributes an incredibly rich, indulgent flavor and a tender, melt-in-your-mouth texture that oil simply can’t replicate. It transforms a simple bread into a gourmet experience.
• Perfectly Moist and Tender: The natural moisture and creamy texture of mashed sweet potatoes are the secrets behind this bread’s exceptional tenderness. Each bite is incredibly soft, with a delicate crumb that practically dissolves. The sweet potatoes also lend a beautiful, golden-orange hue, making the bread as visually appealing as it is delicious.
• Bursting with Cozy Spice: A harmonious blend of ground cinnamon, nutmeg, and cloves infuses this bread with warm, inviting aromas and flavors. These classic autumnal spices enhance the sweet potatoes’ natural sweetness, creating a truly comforting and aromatic treat that embodies the spirit of the season.
• Quick and Effortless Preparation: Don’t let its sophisticated flavor fool you—this sweet potato bread comes together in just about 15 minutes of active preparation time. It’s a fantastic recipe for busy bakers or anyone craving a homemade treat without a lengthy process. It’s a true quick bread, meaning no yeast or extensive rising time is required.
• Ideal for Leftovers (or Deliberate Baking!): This recipe is a brilliant way to utilize leftover roasted or baked sweet potatoes. But honestly, it’s so good, you might find yourself baking extra sweet potatoes just to make this fabulous bread. It’s an excellent excuse to enjoy more of this nutritious and versatile root vegetable.
• A Taste of Wholesome Goodness: By opting for real butter and fresh sweet potatoes, you’re choosing a more wholesome approach to baking. It’s about savoring genuine flavors and ingredients you can trust, moving away from heavily processed alternatives.

If you love comforting fall desserts, you might also enjoy exploring other delightful treats like S’mores Bars, spiced Chai Biscotti, classic Apple Butter Pie, festive Italian Butterball Cookies, and decadent Eggnog Bundt Cake.

How to Prepare Sweet Potatoes for Baking

The quality of your mashed sweet potatoes significantly impacts the flavor and texture of your bread. Ensure your sweet potatoes are cooked until very soft and then mashed smoothly. Here are several methods to prepare them:

• Baking (Recommended): This method concentrates the sweet potato’s natural sugars, resulting in a richer, deeper flavor. Pierce sweet potatoes several times with a fork, then bake at 400°F (200°C) for 45-60 minutes, or until very tender. Once cooled, scoop out the flesh and mash.
• Boiling: Peel and chop sweet potatoes into 1-inch pieces. Place them in a pot of cold water, bring to a boil, and cook until fork-tender (about 15-20 minutes). Drain well and mash. Be careful not to over-boil, as this can make the potatoes watery.
• Steaming: Peel and chop sweet potatoes. Place them in a steamer basket over boiling water, cover, and steam for 15-20 minutes until tender. Mash as desired. Steaming helps retain nutrients and prevents waterlogging.
• Microwaving: Pierce a whole sweet potato several times with a fork. Microwave on high for 5-10 minutes (depending on size), flipping halfway, until soft. Cool slightly, then scoop and mash. This is the quickest method for a single sweet potato.

Regardless of the method, ensure your mashed sweet potato is free of lumps for the smoothest bread texture. Allow it to cool slightly before adding to the batter.

Step-by-Step Guide to Making Sweet Potato Bread

Creating this delicious sweet potato bread is a straightforward process. Follow these simple steps for a perfect loaf every time:

1. Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 350°F (175°C). For best results, lightly spray a 12-cup muffin pan with nonstick baking spray that contains flour, or line it with muffin papers. This ensures easy release of your beautifully baked bread.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg (freshly grated is always superior for flavor!), ground cloves, and kosher salt. Whisk thoroughly to ensure the leavening agents and spices are evenly distributed throughout the flour mixture. Set this aside.
3. Mix Wet Ingredients (Sweet Potatoes & Sugars): In a large mixing bowl, combine the cooked and mashed sweet potato flesh with the granulated sugar and dark brown sugar. Using an electric mixer, beat these ingredients on medium speed for about 1 minute until they are well combined and lightened. The sugars will begin to dissolve into the sweet potato, creating a smooth, creamy base.

4. Incorporate Butter, Vanilla, and Eggs: Gradually add the melted and cooled unsalted butter to the sweet potato mixture, mixing on low speed until just combined. Next, stir in the vanilla extract. Then, add the large eggs one at a time, beating well after each addition until fully incorporated. Ensure the eggs are at room temperature for better emulsification and a smoother batter.
5. Alternate Dry and Wet Ingredients: With the mixer on low speed, add about half of the dry ingredient mixture to the wet ingredients. Mix just until partially combined. Then, add 1/4 cup of the half-and-half (or whole milk) and mix again. Repeat this process with the remaining dry ingredients and half-and-half, mixing only until combined and a few streaks of flour still remain. Be careful not to overmix, as this can lead to a tough bread.
6. Fold in Pecans (Optional): Gently fold in the chopped pecans if you are using them. A spatula is ideal for this step to avoid overworking the batter. The pecans add a wonderful crunch and nutty flavor that complements the sweet potato beautifully.

7. Bake to Perfection: Pour the prepared batter into your greased 9×5-inch loaf pan. Bake for 50-60 minutes. The bread is done when a toothpick or thin knife inserted into the center comes out clean or with only a few moist crumbs attached. Avoid overbaking, as this can dry out the bread.
8. Cool and Serve: Once baked, let the bread cool in the pan for 15-20 minutes. This allows it to set up properly and prevents it from falling apart when removed. Then, carefully turn it out onto a wire rack to cool completely. Cooling completely before slicing ensures the best texture and makes for cleaner cuts.

Expert Tips for Perfect Sweet Potato Bread

Achieving a bakery-quality sweet potato bread is easier than you think with these helpful tips:

• Optimize Sweet Potato Preparation: Always use well-cooked, mashed sweet potatoes. Baking or roasting them is highly recommended as it deepens their flavor and reduces excess moisture compared to boiling. Ensure they are mashed smoothly and measure the amount carefully. Too much can result in a dense bread, while too little might make it dry.
• Mindful Mixing is Key: Overmixing develops gluten in the flour, leading to a tough, chewy bread. Mix the batter just until the dry and wet ingredients are combined, leaving a few streaks of flour visible. The final folds of pecans will help finish mixing the last bits of flour.
• Room Temperature Ingredients: Ensure your eggs and half-and-half are at room temperature. This helps them emulsify better with the other ingredients, creating a smoother, more uniform batter and a finer crumb in the finished bread.
• Don’t Overbake: Quick breads can go from perfectly moist to dry very quickly. Start checking for doneness around the 50-minute mark. A clean toothpick inserted into the center is your best indicator.
• Cool Completely: While it’s tempting to slice into a warm loaf, letting the bread cool completely on a wire rack allows the internal structure to set, resulting in a cleaner slice and better texture.

Delightful Variations to Customize Your Loaf

While this sweet potato bread is perfect as is, it’s also wonderfully adaptable! Experiment with these variations to suit your taste:

• Citrus Zest Boost: For a bright, aromatic twist, add 1-2 teaspoons of fresh orange zest to the batter. The citrus perfectly complements the sweet potato and spices.
• Chocolate Lover’s Dream: Stir in 1/2 to 3/4 cup of semi-sweet chocolate chips (or dark chocolate for a richer flavor) with the pecans. The melting chocolate adds a luxurious touch.
• Fruity Additions: Enhance the texture and sweetness by mixing in 1/2 to 3/4 cup of dried cranberries, golden raisins, or chopped dates. These fruits add pockets of chewiness and bursts of flavor.
• Crunchy Sugar Topping: Before baking, sprinkle the top of the batter with a tablespoon or two of turbinado sugar. This creates a beautiful, sparkling, and crunchy crust.
• Decadent Glaze: For an extra touch of sweetness, whisk together 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and 3-4 tablespoons of milk until smooth. Drizzle this simple glaze over the cooled bread.
• Mini Loaves or Muffins: This recipe can easily be adapted for mini loaf pans or standard muffin tins. Adjust the baking time accordingly; mini loaves typically bake for 20-25 minutes, and muffins for 18-22 minutes, or until a toothpick comes out clean.

Serving Suggestions for Sweet Potato Bread

This versatile bread is delicious served in many ways, making it suitable for breakfast, a snack, or even a light dessert:

• Classic Toasting: Enjoy a slice lightly toasted with a smear of butter, cream cheese, or a drizzle of honey.
• Breakfast Bliss: Serve it alongside your morning coffee or tea. Its hearty texture and comforting flavor make it a perfect start to the day.
• Elegant Dessert: For a more decadent treat, serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream, perhaps garnished with a sprinkle of cinnamon.
• Cream Cheese Frosting: Take it to the next level by topping cooled slices or mini loaves with a simple cream cheese frosting, turning it into a more cake-like experience.
• Alongside Savory Dishes: Believe it or not, a slice of this subtly sweet bread can also pair well with certain savory dishes, like a hearty chili or roasted chicken, balancing the meal beautifully.

Storage and Freezing FAQs

More Delicious Quick Bread Recipes

Sweet Potato Bread Recipe (made with butter)

Sweet potato bread is soft, buttery, and full of warm spice every slice is a cozy bite of comfort.

★★★★★

5 from 1 vote

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 12

Calories: 274 kcal

Author: Leigh Harris

Ingredients

• 1 1/2 cups All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Baking powder
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg (fresh ground is best)
• 1/8 tsp Ground cloves
• 1/2 tsp Kosher salt
• 1 cup Sweet potato flesh (cooked and mashed)
• 2/3 cup Granulated sugar
• 1/3 cup Dark brown sugar
• 1/2 cup Unsalted butter (melted and cooled)
• 1 tsp Vanilla extract
• 2 large Eggs (room temperature)
• 1/2 cup Half and Half (or whole milk)
• 3/4 cup Chopped pecans

Instructions

1. Preheat the oven to 350ºF (175°C). Spray a 12-cup muffin tin with baking spray that contains flour, or line with muffin papers.
2. In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and kosher salt together until combined. In a large bowl, with an electric mixer, beat the mashed sweet potato with the granulated sugar and dark brown sugar on medium speed until well combined, about 1 minute.
3. Add the melted butter and mix on low until well combined. Add the vanilla. Add the eggs one at a time, mixing until fully incorporated after each addition.
4. On low speed, add half of the dry ingredients and 1/4 cup of the half-and-half to the wet ingredients until combined. Repeat with the remaining dry ingredients and half-and-half, mixing just until combined and some streaks of flour remain. Fold in the pecans if using.
5. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 15-20 minutes, then turn it out onto a wire rack to cool completely.

Notes

• Use well-cooked, mashed sweet potatoes – bake, roast, or steam them until soft for the best flavor and smooth texture. Baked sweet potatoes are highly recommended!
• Don’t overmix the batter – stir just until combined and some flour remains before folding in the pecans. This will keep the crumb tender and prevent a tough texture.
• Start checking for doneness at 50 minutes. Overbaking will dry the bread out, so keep an eye on it.

Nutrition

Calories: 274kcal |
Carbohydrates: 33g |
Protein: 4g |
Fat: 15g |
Saturated Fat: 6g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 5g |
Trans Fat: 0.3g |
Cholesterol: 55mg |
Sodium: 216mg |
Potassium: 136mg |
Fiber: 2g |
Sugar: 18g |
Vitamin A: 1894IU |
Vitamin C: 0.4mg |
Calcium: 43mg |
Iron: 1mg