Southern Sweet Potato Bread
Get ready to indulge in the rich, comforting flavors of Southern Sweet Potato Bread—a classic quick bread perfect for fall mornings or holiday gatherings. Made with creamy mashed sweet potatoes, aromatic cinnamon, nutmeg, and ginger, this moist loaf brings a warm, spiced sweetness that's simply irresistible. A blend of granulated and brown sugars adds depth, while optional chopped pecans or walnuts provide a delightful crunch. This easy-to-follow recipe requires minimal prep time yet delivers bakery-quality results with every bite. Serve it warm with a pat of butter or a drizzle of honey, and watch it become a household favorite!
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Recipe Information
Ingredients
- 2 medium (about 1 cup mashed) sweet potatoes
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup, packed light brown sugar
- 0.5 cup, melted (1 stick) unsalted butter
- 2 large eggs
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup (optional) chopped pecans or walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Peel and cube the sweet potatoes, then cook them in boiling water until tender, about 10-15 minutes. Drain and mash until smooth. Let cool to room temperature.
In a large mixing bowl, sift together the all-purpose flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, milk, vanilla extract, and mashed sweet potatoes until smooth and well combined.
Gradually fold the wet mixture into the dry ingredients using a spatula or wooden spoon, mixing just until combined. Do not overmix to avoid a dense texture.
If using, gently fold in the chopped pecans or walnuts for added crunch and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick or skewer inserted into the center of the bread comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, then carefully transfer the loaf to a wire rack to cool completely.
Slice and serve plain, or enjoy with a dollop of butter or drizzle of honey. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 581.6 g | 211% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 324.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 429 mg | 33% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
