Sweet Potato Quick Bread

sweet potato breadOkay, so spring. Blah blah, the weather sucks. Blah blah it is cold and I’m sick of it. Blah blah blah, when is it ever going to get nice out??? I know we are not alone here in Upstate NY – spring seems to have lost it’s way in a lot of the country this year, and everyone is complaining about it everywhere.

This week though, I am going to take advantage of this half-way season and bake up one of our favorite treats – Sweet Potato Quick Bread. From the photo, you might think this is pumpkin bread, or maybe my favorite cheat, some kind of winter squash bread, right? But no – this bread takes advantage of the fact that in very late winter, or very early spring, sweet potatoes are often at their best – in good winter storage, they just keep getting more flavorful and delicious. Match that up with warm spices and you have a perfect combination. In addition, I have changed up a few ingredients I might normally use for some healthier counterparts – and ended up with some ramped up flavors as well.

I made this last week, and when our older daughter, Ellyn and her family arrived on Thursday, we had the last loaf with our afternoon tea – it was gone in no time at all. When that happens, you know you have a winner. And it makes the cold weather a little easier to take too! loaves_sweet_potato_breadGetting the sweet potato ready for this recipe is super easy – just bake an extra 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.

Sweet Potato Quick Bread
Sweet potato is at its best this time of year, and this loaf uses whole wheat flour and coconut oil for some extra nutrition.
Recipe type: Quick Bread - Loaves
Serves: 4 mini loaves, or 1 large loaf
Prep time: 
Cook time: 
Total time: 
  • 1 cup cooked, mashed sweet potato
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons dark molasses
  • ⅓ cup raw sugar
  • 2 eggs, lightly beaten
  • ½ fat free Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all purpose white flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly grated nutmeg
  1. Preheat the oven to 350º. Prepare 4 mini loaf pans, or 1 large loaf pan, by buttering very generously.
  2. In a large bowl, mix together the sweet potato, coconut oil, molasses, sugar, eggs, yogurt and vanilla.
  3. In a medium bowl, whisk together all of the remaining ingredients.
  4. Fold the dry ingredients into the sweet potato mixture, until well combined.
  5. Fill the pans evenly and level the tops with a spoon.
  6. 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.
  7. Cool the loaves in the pans for 5 minutes, then turn out onto a cooling rack.
  8. Wrap leftovers tightly - this will keep at room temperature for a couple days, and much longer in the refrigerator.
  9. Serve with soft butter, or cream cheese - it is delicious toasted.


slice sweet potato quick bread
So, get yourself some sweet potatoes and enjoy this while you are waiting for spring to figure out where it is supposed to be!buttered sweet potato quick bread

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