Moist Spiced Sweet Potato Bread

This sweet potato bread transforms humble ingredients into a perfect autumn treat that pairs beautifully with morning coffee or afternoon tea. The warm spices and natural sweetness from the sweet potatoes create a moist, tender loaf that stays fresh for days and fills your home with the most inviting aroma while baking.

I first made this bread during a particularly chilly autumn weekend when I needed something comforting. The entire house smelled like a bakery, and now my family requests it whenever the weather turns cool.

Ingredients

• Granulated sugar provides the perfect level of sweetness without overpowering
• Brown sugar adds depth and moisture while enhancing the sweet potato flavor
• Large eggs bind everything together while adding richness to the texture
• Vegetable oil creates that signature moistness that makes quick breads irresistible
• Vanilla extract brightens the overall flavor profile wonderfully
• Water helps create the proper batter consistency without diluting flavor
• Mashed sweet potato is the star ingredient adding natural sweetness and moisture
• All purpose flour forms the structure while keeping the crumb tender
• Baking soda ensures proper rise and light texture throughout
• Salt balances the sweetness and enhances all other flavors
• Ground cinnamon brings warm autumnal notes that complement sweet potato perfectly
• Ground nutmeg adds complexity and subtle warmth to the spice profile
• Pecans introduce wonderful textural contrast and nutty flavor

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to 350°F and line your loaf pan with parchment paper, leaving some overhang on the sides for easy removal later. The parchment prevents sticking and makes cleanup much simpler.

Mix Wet Ingredients

In a large bowl, thoroughly whisk together both sugars, eggs, oil, water, vanilla extract, and mashed sweet potato until completely combined. The mixture should look fairly uniform with a beautiful orange hue from the sweet potatoes.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed. This separate mixing ensures the leavening agents and spices are evenly distributed throughout the batter.

Create The Batter

Add the dry ingredients to the wet ingredients and gently fold together just until no dry flour is visible. The batter will be somewhat loose and wet, which is exactly what you want for a moist bread. Overmixing will develop gluten and lead to a tough texture, so use a light hand here.

Add Texture Elements

Gently fold in the chopped pecans, distributing them evenly throughout the batter. The nuts add wonderful texture contrast to the soft bread.

Bake To Perfection

Pour the batter into your prepared pan and bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be domed and deeply golden.

Cool Completely

Allow the bread to cool completely on a wire rack before removing from the pan. This cooling period allows the structure to set properly and flavors to meld.

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I particularly love using freshly roasted sweet potatoes in this recipe rather than canned. Something magical happens when you roast them until caramelized, intensifying their natural sweetness and adding a subtle complexity that cannot be matched with canned varieties.

Make Ahead And Storage

This bread actually improves with time as flavors meld together. Store it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days. The moisture from the sweet potatoes helps keep it fresh longer than typical quick breads.

For longer storage, wrap individual slices in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or gently warm in the microwave for the perfect quick breakfast or snack.

Simple Variations

Turn this delicious recipe into your own signature dish with these easy variations. Swap the pecans for walnuts or add a handful of dried cranberries for little bursts of tartness. For a more dessert like treat, drizzle the cooled loaf with a simple cream cheese glaze made from cream cheese, powdered sugar, vanilla, and a splash of milk.

For a healthier version, replace half the oil with unsweetened applesauce and reduce the granulated sugar by 25%. The sweet potato provides enough natural sweetness that the bread remains delicious.

Serving Suggestions

Transform this humble loaf into an impressive breakfast or dessert with thoughtful accompaniments. For breakfast, toast slices lightly and spread with salted butter or cream cheese. As a dessert, warm a thick slice and top with a small scoop of vanilla ice cream or dollop of lightly sweetened whipped cream.

This bread also makes wonderful French toast. Simply dip thick slices in an egg and milk mixture seasoned with cinnamon, then cook in butter until golden on both sides.

Recipe FAQs

→ Can I use canned sweet potato puree instead of fresh?

Yes, canned sweet potato puree works perfectly in this bread. Alternatively, you can make your own puree by boiling or steaming sweet potatoes and mashing them until smooth.

→ How can I make this sweet potato bread healthier?

For a healthier version, you can substitute applesauce for all or part of the oil. You can also use wheat flour instead of all-purpose flour, though this will result in a slightly denser texture.

→ Can I make muffins instead of a loaf?

Absolutely! This batter works great for muffins. Simply adjust the baking time to 20-25 minutes instead of the 50-60 minutes required for a loaf.

→ How should I store sweet potato bread?

Store the completely cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped individually for up to 3 months.

→ Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, which can make the bread tough and dense instead of tender and moist. Mix just until the dry ingredients are incorporated with no visible flour patches.

→ Can I add other mix-ins besides pecans?

Yes! This versatile bread works well with walnuts, chocolate chips, dried cranberries, or raisins. You can customize it with about 1/2 cup of your preferred mix-ins.