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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.

Sweet Potato Bread Recipe

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 Loaves 1x
  • Category: Sweet Breads
  • Method: Baked
  • Cuisine: American

Description

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.


Scale

Ingredients

  • 3 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 2/3 cups of 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)
  • 2/3 cup milk
  • 2 teaspoons vanilla extract (I used my homemade vanilla extract)
  • 12 cups fresh cranberries (optional)

Instructions

  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 1/2 to 1 3/4 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.


Nutrition

  • Serving Size: 1 Slice
  • Calories: 276
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