old fashioned sweet potato bread recipe

Written ByJenny Smyth Posted on
old fashioned sweet potato bread recipe
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The Best old fashioned sweet potato bread recipe

I’ve been making this old fashioned sweet potato bread recipe for years, and it’s still a family favorite. It’s a traditional recipe that’s been passed down through generations, and it’s perfect for any occasion.

Whether you’re looking for a comforting breakfast or a satisfying snack, this bread is sure to hit the spot. I love that it’s made with real ingredients like sweet potatoes, flour, and spices, and it’s so easy to make at home.

My kids always ask for seconds, and I’m happy to oblige because it’s just that good. The best part is that it’s a great way to use up those sweet potatoes that are sitting in your pantry, and it freezes beautifully so you can make a batch and enjoy it all week long.

I’ve even served it at family gatherings and parties, and everyone always raves about it. It’s just one of those recipes that never gets old.

I’ve experimented with different types of sweet potatoes, but the best results come from using the ones with a high sugar content – they add such a depth of flavor to the bread. I also like to use a combination of white and whole wheat flours for a nuttier taste.

Of course, you can always adjust the recipe to your liking, but this is the way I make it at home.

Old Fashioned Sweet Potato Bread

Old Fashioned Sweet Potato Bread

4.9 from 1719 votes

This moist and tender sweet potato bread is a classic Southern treat, perfect for breakfast or as a snack. Made with mashed sweet potatoes and warm spices, it delivers a rich, comforting flavor that fills your kitchen with a wonderful aroma.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 10Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Bread

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
1/3 cup buttermilk, at room temperature

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
3In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined.
4Set the dry mixture aside.
5In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil.
6Beat with an electric mixer on medium speed until well blended, about 2 minutes.
7Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
8Add the mashed sweet potatoes to the sugar mixture and stir until fully incorporated.
9The batter should be smooth and uniform in color.
10Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk.
11Begin and end with the flour mixture, mixing on low speed just until combined after each addition.
12Do not overmix; the batter should be thick and slightly lumpy.
13Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
14Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
15The bread should spring back when lightly pressed in the center.
16Let the bread cool in the pan on a wire rack for 10 minutes.
17Then lift it out using the parchment overhang and transfer to the rack to cool completely before slicing.
18This allows the texture to set properly.

🔧Equipment

Mixing bowls
Whisk
Electric mixer (optional)
Rubber spatula
9×5-inch loaf pan
Parchment paper
Cooling rack
Oven

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 310mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For the best flavor, roast the sweet potatoes instead of boiling them; this concentrates their sweetness. You can substitute buttermilk with 1/3 cup milk mixed with 1 teaspoon lemon juice or vinegar, let it sit for 5 minutes. Store leftover bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.

Watch Video Of How Old Fashioned Sweet Potato Bread Works

This old fashioned sweet potato bread recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting breakfast on a chilly morning. It’s easy to make ahead and freeze for later use, making it perfect for busy families who need quick solutions for mealtime.

My kids love helping me mix the dough together (they get excited about getting their hands dirty!) , and my husband appreciates how versatile this recipe is – we’ve served it toasted with butter, as French toast, or even as croutons in salads.

❓ Frequently Asked Questions About Old Fashioned Sweet Potato Bread

What type of sweet potatoes are best for this recipe?

For this old fashioned sweet potato bread recipe, you’ll want to use sweet potatoes with a high sugar content. These will caramelize during baking and give the bread its signature sweetness.

Can I substitute other types of flour?

No, while you can experiment with different types of flour, using a combination of white and whole wheat flours is recommended for the best results.

How do I store leftover sweet potato bread?

Leftover sweet potato bread can be stored at room temperature for up to 3 days or frozen for up to 2 months. Just wrap it tightly in plastic wrap or aluminum foil and keep it out of direct sunlight.

Can I make this recipe gluten-free?

No, due to the presence of gluten in traditional flour, this recipe is not suitable for those with gluten intolerance or sensitivity.

What’s the best way to reheat leftover sweet potato bread?

To reheat leftover sweet potato bread, simply slice it thinly and place it on a baking sheet in a low oven (around 200°F) until warmed through.

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