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Home » Dessert Recipes » Sweet Potato Bread Recipe

Sweet Potato Bread Recipe

Published: Nov 25, 2017 · Modified: Jul 18, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Leftover Candied Sweet Potato Bread Recipe

This leftover candied Sweet Potato Bread recipe is perfect dessert you can make after the holidays.

Sliced sweet potato bread on a cutting board.

What to do with Leftover candied sweet potatoes?

Sometimes but not very often after Thanksgiving dinner or our Christmas dinner I have some candied sweet potatoes leftover.

Candied Sweet Potatoes happen to be one of my favorite Thanksgiving side dish recipes and I always make it for Thanksgiving.

Over the years I have made traditional Candied Sweet Potatoes baked in a casserole dish.

A few years ago I made Crock Pot Candied Sweet Potatoes because I ran out of oven space and just didn't want to give up my favorite Thanksgiving side dish recipe.

Left over Candied Sweet Potato Bread recipe

Now I have used my Instant Pot pressure cooker to make these Instant Pot Candied Sweet Potatoes that are done cooked perfectly and in minutes.

The best part about using different ways of cooking my favorite candied sweet potatoes recipe is that it turns out sweet and tender fresh candied sweet potatoes every time!

So this time when I made the Instant Pot Candied Sweet Potatoes  recipe I decided to make Sweet Potato Bread recipe with the leftovers.

I have been trying to make this recipe for years but my candied sweet potatoes always seem to disappear during our Thanksgiving dinner.

How did I manage it this year you might be wondering? As soon as everyone was finished eating I hide the leftover candied sweet potatoes!

Ha sometimes you have to be a little sneaky.

Left over Candied Sweet Potato Bread, loaves sliced on a wooden cutting board to show the pieces of sweet potato throughout the sweet bread recipe.

How To Make Sweet Potato Bread

Ingredients

  • 3 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • ½ cup butter, softened
  • ½ cup shortening
  • 2 ⅔ cups of granulated sugar
  • 4 large eggs
  • 2 cups mashed sweet potatoes (I used my leftover Instant Pot Candied Sweet Potatoes. You could also use left over Crock Pot Sweet Potatoes)
  • ⅔ cup milk
  • 2 teaspoons vanilla extract (I used my homemade vanilla extract)
  • 1 - 2 cups fresh cranberries (optional)

Sweet Potato Bread Directions

  1. Preheat oven to 375 F degrees and prepare 3 bread pans by greasing with shortening and lining with parchment paper. If making muffins line cupcake pan with muffin or cupcake papers or grease with shortening.
  2. In a large bowl sift together the flour, salt, cinnamon, nutmeg and baking soda and set aside.
  3. In the bowl of a stand mixer with the paddle attachment or in a large bowl with a handheld mixer cream together the butter and shortening.
  4. Add the eggs to the bowl one at a time and beat in. Scrape the bowl occasionally with a spatula.
  5. Next add the milk and vanilla extract to the wet ingredients. Beat on medium for about a minute until combined.
  6. Gradually add the dry ingredients to the bowl with the wet ingredients folding with a spatula until well combined and the dry ingredients are moistened well. If small spots of flour are visible this is fine. Only fold for about a minute. Do not over mix.
  7. Makes 3 bread pans or about 48 muffins.
  8. Optional: To make Cranberry Sweet Potato Bread add 1 ½ to 1 ¾ cups of fresh cranberry to the batter before pouring into the bread pans.
  9. Bake in the preheated oven for 50 to 60 minutes checking the center starting at the 50 minute mark. Bread is done when center is firm.
  10. Remove from oven and place on a cooling rack. Cool for about 5 minutes and turn the bread out of the pan and place on the cooling rack to cool completely.
  11. Serve warm, toasted or cold. Wrap uneaten loaves with plastic wrap and refrigerate.
  12. Sweet Potato Bread can be frozen. To freeze Sweet Potato Bread first tightly wrap the loaf in plastic wrap then wrap in a double layer of aluminum foil or place in a zip topped bag. Keeps well in the freezer for a month.

More sweet potato recipes

Check out my other recipes using sweet potatoes.

  • Crock Pot Candied Sweet Potatoes
  • Crock Pot Chicken Roasted Sweet Potato Soup
  • Crock Pot Orange Chicken with Sweet Potatoes
  • Skillet Greek Chicken Potatoes

Be sure to check out my Best Cranberry Bread Ever recipe. You won't be sorry! I promise you.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Sliced sweet potato bread on a cutting board.

Sweet Potato Bread Recipe

Arlene Mobley - Flour On My Face
After your holiday celebration and you have a bowl of left over candied sweet potatoes use it to make this Sweet Potato Bread recipe. Add some fresh cranberries for an extra punch of fall flavor.
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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Bread, Dessert
Cuisine American
Servings 30 Servings
Calories 206 kcal

Ingredients  

  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • ½ cup butter softened
  • ½ cup shortening
  • 2 ⅔ cups granulated sugar
  • 4 large eggs
  • 2 cups mashed sweet potatoes I used some leftover Instant Pot Candied Sweet Potatoes. You could also use left over Crock Pot Sweet Potatoes
  • ⅔ cup milk
  • 2 teaspoons vanilla extract I used my homemade vanilla extract
  • 1 - 2 cups fresh cranberries optional
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Instructions 

  • Preheat oven to 375 F degrees and prepare 3 bread pans by greasing with shortening and lining with parchment paper. If making muffins line cupcake pan with muffin or cupcake papers or grease with shortening.
  • In a large bowl sift together the flour, salt, cinnamon, nutmeg and baking soda and set aside.
  • In the bowl of a stand mixer with the paddle attachment or in a large bowl with a handheld mixer cream together the butter and shortening.
  • Add the eggs to the bowl one at a time and beat in. Scrape the bowl occasionally with a spatula.
  • Next add the milk and vanilla extract to the wet ingredients. Beat on medium for about a minute until combined.
  • Gradually add the dry ingredients to the bowl with the wet ingredients folding with a spatula until well combined and the dry ingredients are moistened well. If small spots of flour are visible this is fine. Only fold for about a minute. Do not over mix.
  • Bake in the preheated oven for 50 to 60 minutes checking the center starting at the 50 minute mark. Bread is done when center is firm.
  • Remove from oven and place on a cooling rack. Cool for about 5 minutes and turn the bread out of the pan and place on the cooling rack to cool completely.
  • Makes 3 medium loaves or about 48 muffins.
  • Serve warm, toasted or cold. Wrap uneaten loaves with plastic wrap and refrigerate.

Recipe Expert Tips

  • Cranberry Variation: Add 1 ½ to 1 ¾ cups of fresh cranberry to the batter before pouring into the bread pans.
  • Serving ideas: Serve warm, cold or toasted.
  • Freeze: Freezes well. Wrap tightly in plastic wrap and place into a zip topped bag before freezing. 

Nutrition

Serving: 1Slice | Calories: 206kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 195mg | Potassium: 73mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1404IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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