Best 20 Sweet Potato Bread Recipes

SOUTHERN SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
• Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

SWEET POTATO BREAD

Steps:

• In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

GRANNY'S SWEET POTATO BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
• Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
• Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
• Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
• Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
• Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

SWEET POTATO BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.

SWEET POTATO CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

PECAN SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
• Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
• Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

GLAZED CRANBERRY SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.

CRANBERRY-SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
• In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

MY SISTER'S SWEET POTATO BREAD

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
• In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
• Stir until just combined.
• Fold in walnuts.
• Pour into 2 standard loaf pans.
• Bake for 75 minutes or until thin knife inserted in center comes out clean.

SWEET POTATO AND COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
• Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
• Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

SWEET POTATO SPICE BREAD

Steps:

• In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts., Transfer to 2 greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

SOUTHERN SWEET POTATO BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs; mix well. Add sweet potatoes, milk and orange zest; mix well. Combine flour, allspice and nutmeg; add to creamed mixture. Mix just until combined. Fold in nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 40-45 minutes or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack. Cool completely. , In a bowl, combine spread ingredients; beat until smooth. Serve with bread.

SWEET POTATO CINNAMON SWIRL BREAD

Steps:

• Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
• In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
• In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
• Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
• Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
• Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
• Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
• Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
• The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
• Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
• Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
• Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
• Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
• Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
• Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
• When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
• Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
• Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.

SOUTHERN SWEET POTATO BREAD

Steps:

• Preheat oven to 325ºF.
• Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
• Stir together flour and spices in mixing bowl.
• With a spoon, stir in sugar, eggs, oil and milk; blend well.
• Stir in sweet potatoes, pecans and raisins.
• Pour batter into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• For easier slicing, wrap loaf and store overnight in a cool place.
• Bread mellows over time and will keep for several days.
• NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.

SWEET POTATO BREAD (BREAD MACHINE)

Steps:

• Add the ingredients in the order listed. Set bread machine for "white bread" with desired crust. I use "light" or "medium.".

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON

Steps:

• Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
• Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
• Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

SWEET POTATO YEAST BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 40-45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining butter; brush over warm bread. Cool., In a small bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.

SWEET POTATO BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a loaf pan with cooking spray.
• Beat sugar, banana, and yogurt together in a large bowl until smooth. Beat 1 egg into the banana mixture until smooth before adding the second egg and beating again until smooth.
• Mix all-purpose flour, chickpea flour, baking soda, ground cinnamon, and salt together in a separate bowl; add to the banana mixture with the water and beat until smooth and batter-like. Stir mashed sweet potatoes into the batter until smooth. Fold chocolate and chia seeds through the batter; pour into the prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before slicing.

CRANBERRY SWEET POTATO BREAD

Steps:

• Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.