Sweet Potato Bread Recipe Chicago Tribune

This sweet potato bread is the tastiest quick bread of the season. Made with mashed sweet potatoes, brown sugar, buttermilk, and pumpkin spice, it’s tender and moist with just the right amount of sweet nostalgia.

I have been swooning over this sweet potato bread since October. It’s kind of reminiscent of pumpkin bread but different. Made with smooth mashed sweet potatoes and just the right amount of pumpkin spice, it’s perfect for the holidays and is sure to stir up some warm and fuzzy feelings. The buttermilk in the batter makes the loaf wonderfully tender and the use of vegetable oil makes it so moist. You’ll want a slice, for breakfast, dessert, and snack time.

Strap on your apron and get to baking, folks. Here are just a few reasons why you need to try this sweet potato bread ASAP.

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I put together a grocery list for you! Here’s what you’ll need to make this sweet potato bread recipe. Be sure to scroll to the recipe card below for exact measurements.

Totally! In fact, this recipe is a great way to use up leftover sweet potatoes. Just the meat of the potatoes, though. No seasoning, butter, cream, etc. added.

Take this delightful load to the next level by adding some nuts and/or dried fruits to mix. Walnuts and pecans are my favorites in the nut category and I love adding raisins or dried cranberries. Other fun ideas would be chocolate chips, dates, or even shredded coconut.

Best Sweet Potato Bread Recipe

I suggest adding no more than a total of 1 cup of mix-ins. Fold them in gently just before transferring the batter to the baking pan

Here’s a quick look at how to make this quick and easy recipe for sweet potato bread. Be sure to scroll to the recipe card below for more detailed instructions.

Allow the bread to cool completely before sealing it in an airtight container. You can store it at room temperature for up to 1 week or in the freezer for up to 3 months. I do not recommend storing sweet potato bread in the freezer as this can dry it out.

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Enjoy this sweet potato bread for breakfast, dessert, or a midday snack. Made with mashed sweet potatoes, brown sugar, and a hint of buttermilk, it's tender, moist, and just the right amount of sweet.

Serving: 1 slice (118 grams) | Calories: 323 kcal | Carbohydrates: 46 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 0.003 g | Cholesterol: 37 mg | Sodium: 237 mg | Potassium: 138 mg | Fiber: 1 g | Sugar: 25 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Sweet Potato Bread With Caramel And Aleppo Spiced Pecans Recipe

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.This sweet potato bread is so easy to make. It doesn’t require any yeast, kneading or proofing. It also doesn’t need eggs, butter or oil. The bread is just 3 ingredients and takes about five minutes to prepare before it’s ready to be baked.

I’ve made a lot of easy breads lately but this one is one of my favorites. The sweet potato gives the bread a hint of sweetness and keeps the bread very moist. The bread is very soft and tender.

, which is sold at most supermarkets near me. Sweet potato puree can be substituted with pumpkin puree but the bread won’t be sweet.

Vegan Sweet Potato Bread

Self-Rising Flour: I use self-rising flour because it already has baking powder and salt added to it. My favorite brand is Lily’s. If you don’t have self-rising flour, you can easily make your own by mixing together all-purpose flour, baking powder and salt. I share the exact measurements in the notes section of the recipe card at the end of the post.

Milk: I used low fat milk, but you can also use fat free or whole milk. Dairy milk alternatives like soy milk or almond milk should also work.

Even though this bread does not contain yeast, it has a similar consistency to bread made with yeast. It’s not like other quick breads that usually have a cake-like texture. However, the bread is very soft and tender and crumbles a little more than most yeast breads. I actually prefer the easy soft texture. I was able to eat this when going through some dental problems and my toddler is able to easily chew on this as well.

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This bread uses pure sweet potato puree (nothing else added to the puree). You can use canned sweet potato puree or make your own. To make your own sweet potato puree, you just need to cook the sweet potatoes until soft, remove the skins, and puree them in a food processor or blender.

You can cook the sweet potatoes by boiling them or roasting them in the oven. If you are boiling them, I recommend peeling them before boiling them. If you are roasting them, you can remove the skin after the potatoes are done roasting because once they are roasted, it is easy to pull the skin off of the sweet potatoes.

Once the potatoes are cooked until soft (and skins are removed), put the sweet potatoes in the blender or food processor and blend until smooth.

Orange Glazed Sweet Potato Bread Recipe (gluten Free Option)

This easy bread takes about 5 minutes to prepare. It doesn't require any yeast, eggs, butter or oil. It comes out soft and tender.

Serving: 1 slice , Calories: 87 kcal , Carbohydrates: 19 g , Protein: 2 g , Fat: 1 g , Saturated Fat: 1 g , Sodium: 244 mg , Fiber: 1 g , Sugar: 2 g , NET CARBS: 18

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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