The Creekside Cook

HOME » Sweet Potato Quick Bread

· BY  ·

Sweet Potato Quick Bread

Baking· Desserts· Quick Breads· Quick Breads - Loaves· Vegetarian

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Unique flavor with Sweet Potato Quick Bread

You’ve probably seen recipes for a lot of different quick breads.  Like most, this Sweet Potato Quick bread is a simple recipe that utilizes non-yeast ingredients to give a nice rise.  They’re called “quick” because these rising agents are activated by oven heat, so once mixed together, you just pop them right in the oven. No waiting, as there is with a loaf of yeast bread.Sweet Potato Quick Bread on The Creekside Cook

And don’t worry about Sweet Potato Quick Bread being complicated. Prepping the sweet potato for this recipe is super easy. Bake an extra sweet potato when you are making them for dinner. It takes one good-sized, or two smaller sweet potatoes to end up with the cup called for in the recipe. It’s easiest to scoop out the flesh while the potatoes are still at least warm, so you need not rush or burn your fingers.

Loaves of quick bread on The Creekside Cook

I decided to sneak in a bit of extra nutrition, using half whole wheat flour, and coconut oil adds both flavor and keeps the bread from drying out.  If you don’t have those ingredients, you can easily use all-purpose flour and a neutral oil, like avocado oil, or even melted butter.  Adjust the spices to your liking as well.  We like a deep spice flavor, but you can lighten that up by reducing the cinnamon and/or ginger.

Loaf of Sweet Potato Quick Bread on The Creekside Cook

How to make Sweet Potato Quick Bread

Recipe for Sweet Potato Quick Bread on The Creekside Cook
Print Recipe Pin Recipe
No ratings yet

Sweet Potato Quick Bread

Author: Donalyn
Sweet potato is at its best this time of year, and this loaf uses whole wheat flour and coconut oil for some extra nutrition.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Desserts, Snacks
Meal: Snacks
Servings: 4 mini loaves, or 1 large loaf

Equipment

Ingredients

  • 1 cup cooked mashed sweet potato
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons dark molasses
  • 1/3 cup granulated sugar
  • 2 eggs lightly beaten
  • 1/2 cup Greek yogurt, or sour cream
  • 1 & 1/2 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all purpose white flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 & 1/2 teaspoon ground cinnamon
  • 1 & 1/2 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg

Instructions

  • Preheat the oven to 350º. Prepare 4 mini loaf pans, or 1 large loaf pan, by buttering very generously. You may line with parchment paper for added insurance that the loaves won't stick.
  • In a large bowl, mix together the sweet potato, coconut oil, molasses, sugar, eggs, yogurt and vanilla.
  • In a medium bowl, whisk together all of the remaining ingredients.
  • Fold the dry ingredients into the sweet potato mixture, until well combined.
  • Fill the pans evenly and level the tops with a wet spoon.
  • Bake for 30 to 40 minutes for the small pans, or about 50 minutes for a large one, turning pan half way through to bake evenly. There should still be a few moist crumbs sticking to a tester inserted near the center.
  • Cool the loaves in the pans for 5 minutes, then turn out onto a cooling rack.
  • Wrap leftovers tightly - this will keep at room temperature for a couple days, and much longer in the refrigerator.
  • Serve with soft butter, or cream cheese - it is delicious toasted.

Notes

Can be frozen - wrap very tightly with plastic wrap, and then foil, to ensure they don't get any freezer burn.  Will keep well for about 2 months.

Usually, early in the holiday season, or in the spring, before it gets too hot to bake, I make a lot of mini loaves of this kind of bread and freeze them for later.  I like to give these little loaves as gifts or to have on hand to add to holiday cookie or dessert platters. Here are a few of our other favorite quick breads that you may want to try. Double Chocolate Banana Bread is a personal favorite.  Then, there’s always Mom’s Banana Bread. Or, my husband’s personal favorite, Pumpkin Bread.

In any case, Sweet Potato Quick Bread might just turn out to be your new favorite.

Sliced bread on The Creekside Cook

It is really good toasted and with a schmear of cream cheese, or with butter alongside your cup of afternoon tea.Buttered Slice of Sweet Potato Quick Bread on The Creekside Cook

Enjoy!

 

 

 

Get My Newsletter

Reader Interactions

If You Liked This Recipe, Try These!

Comments

  1. Gourmet Getaways says

    This loaf look absolutely delicious. I especially love the though of smearing it with cream cheese. YUM! I can’t wait to try the recipe 🙂

    • Donalyn says

      Thank you – cream cheese is so good on quick breads!

  2. Suzie says

    Same weather here in MI. I’ve been doing the same as you though, stay in and cook, bake, etc. At least that takes our mind off the weather! I have never heard of sweet potato bread but, it sounds and looks amazing. Very creative too 🙂

    • Donalyn says

      Thanks Suzie – we can wish for spring together!

  3. Maureen | Orgasmic Chef says

    I must try this. I’ve heard of sweet potato bread but haven’t made it nor even tasted it, Your lovely weather should arrive soon because it’s getting cold down here. I’m not to the point of having to wear shoes yet but the nights are getting really cool. I hope that helps. 🙂

    • Donalyn says

      I can’t wait till I can take my shoes off Maureen – it seems like no time at all ago, I was envying your spring, and now ours is finally getting here. [I think]

  4. Averie @ Averie Cooks says

    I made sweet potato bread and posted it last week! I was worried it was going to be too ‘fall’ themed but I didn’t care because it was so good! Glad to see you posting yours. Looks wonderful!

    • Donalyn says

      Thanks Averie – sweet potatoes actually taste better now than they did in the fall, so we are right on time!

  5. CCU says

    Mmmm this bread is utterly delicious 😀

    Cheers
    Choc Chip Uru

    • Donalyn says

      Thanks CCU – I appreciate it!

  6. Claudia says

    I do love how this makes use of the last of the sweet potatoes. No waste here – and delicious and comforting. We’re under a winter storm warning (????) so this bread is most comforting!

    • Donalyn says

      Thanks Claudia – I really do make an effort to keep waste to a minimum here – I use everything up!

  7. Nami | Just One Cookbook says

    I’m a HUGE sweet potato fan and this bread is awesome! I love the picture of loaf where we can see inside… so moist! Putting butter on the warm bread… ahh looks so good.

    • Donalyn says

      Thanks Nami – hope you give it a try!

  8. Liz says

    What a delicious, nutritious quick bread! The slices look so yummy. Spring has finally arrived…we nearly hit 80º yesterday. But the nasty colder stuff is returning :/

    • Donalyn says

      ugh – sorry to hear that Liz – hoping spring finds all of us soon!

    • Donalyn says

      I agree Lorraine – it is one of things I love about them 😉

  10. Giulietta | Alterkitchen says

    This bread looks amazing!
    In Italy sweet potatoes are uncommon, but I’d love to give it a try!

    • Donalyn says

      Giulietta – maybe they are called yams there? Yams would work, I am sure.

  11. Soni says

    Love sweet potatoes and can imagine how delicious your bread must taste 🙂 So flavorful with all those spices and love that you’ve added greek yoghurt :)Yumm…

    • Donalyn says

      Thank you Soni – Greek yogurt is wonderful in baking!

  12. Rosa says

    This bread looks delicious and moist! A wonderful treat.

    Cheers,

    Rosa

  13. Nancy/SpicieFoodie says

    Haha, that’s how we’re all feeling about this crazy weather. So instead of finding comfort in the non-existent sunshine I’ll find it in a slice of your bread. It sounds delicious and the color is just gorgeous! Thanks for sharing Donalyn:)

  14. Monet says

    Oh yum (especially that last shot!) I wish I had a slice (or a loaf) in front of me now. The weather has been making me grumpy…I need to pour some of that energy into baking! Thank you for sharing!

  15. john@kitchenriffs says

    It’s been ages since I’ve had sweet potato bread, and it’s excellent stuff. And you’re right that this is a great time of the year to eat sweet potatoes. Really nice recipe, good post – thanks so much.

  16. Sissi says

    I have discovered sweet potato only recently, but I love it and after several more or less successful experiments I understood that good recipes are crucial to make the most of this wonderful vegetable. Your bread looks absolutely fabulous. I had no idea it was sweet potatoes season!

  17. Lisa says

    This sounds amazing! I’m trying to stay away from white flour, do you think it would taste ok if I used 2 cups of whole wheat instead of 1 cup of each?

    • Donalyn says

      Hi Lisa – it will work, though the texture is going to be a little denser. I think I would pull it out of the oven a minute or two sooner as well, since whole wheat flour tends to make things a little drier. And please, come back to tell me how it worked for you, so other readers can benefit from your experience.

      • Lisa says

        I definitely will, can’t wait to try it! Thank you!

  18. kirsten@farmfreshfeasts says

    Donalyn,
    I want to make this into a muffin. It looks delicious! My mom saw my yellow label molasses in the pantry and told me to get green label next time (both are same brand, so it’s a different type of molasses) but in the meantime, I happen to have everything but the coconut oil and I can sub for that.
    Thanks!

  19. Kiran @ KiranTarun.com says

    Love a quick and easy bread recipe. And all the yummyness here with sweet potatoes 🙂

GET MY NEWSLETTER