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This Sweet Potato Bread is moist, dense, and packed with warm spices. Mashed sweet potatoes create a tender crumb, while a spiced butter glaze and pecans take it to the next level. Super easy to make and great for fall!

Three slices of sweet potato bread, one with a bite missing

This sweet potato bread recipe is a twist on classic pumpkin bread that uses mashed sweet potatoes instead of pumpkin puree. The potatoes are sweeter and denser than pumpkin, which creates a moist but tender crumb, while pumpkin pie spice adds the same warm fall flavors. Instead of a plain glaze, I used salted butter to balance the sweetness, alongside more pumpkin pie spice. Pecans are sprinkled on top as a final touch, though they’re completely optional.

I know sweet potatoes are not usually the first thing people thing of using to make sweet bread but I promise you, this recipe works! Sweet potatoes are actually awesome in baked goods in general, like classic sweet potato pie and even sweet potato cake. They already have such a naturally sweet flavor, it just makes sense to use them to make sweet dishes!

Why Everyone Should Try This Sweet Potato Bread

Easy to make. This quick bread hardly any time at all to prepare, especially if you make the sweet potatoes in advance. All you need is a couple of bowls and a loaf pan! Everything is mixed with a spatula, so you don’t even have to dig the mixer out.
Sweet, spiced flavor. The sweet potatoes add a lovely sweet base to the this bread, while the pumpkin pie spice mix adds the expected fall warmth.
Super moist. The sweet potatoes themselves add lots of moisture to the bread, as does the oil and milk. This is not a bread that is going to dry out in a day or two. Stored properly, it stays moist for days.

Ingredient Notes

This bread and glaze are made with sweet potatoes, pumpkin pie spice, and kitchen staples. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Sweet potatoes – You can use canned sweet potato puree or mashed roasted sweet potatoes. In a pinch, canned pure pumpkin puree works as a great swap. Make sure that your sweet potatoes are very soft before mashing. You don’t want any large lumps in your bread. The sweet potatoes should be smooth before adding to your batter.
All-purpose flour – Be sure to measure it correctly with the spoon and level technique to avoid a too-dry bread.
Leavening agents – Baking soda and baking powder ensure the bread rises in the oven and has a moist, tender crumb.
Salt – Adds flavor to the bread.
Pumpkin pie spice – Adds the warm flavor to the bread and glaze.
Sugar – Replace half or all of the white sugar with light brown sugar for a molasses undertone and extra moisture (even though this bread doesn’t need it!).
Eggs – Add structure to the bread.
Vegetable oil – Adds moisture that helps keep the bread extra soft.
Milk – Whole and 2% are both great. Make sure it’s at room temperature.
Powdered sugar – The base of the glaze.
Salted butter – If using unsalted butter for the glaze, add a pinch of salt to the glaze to balance the sweetness of the powdered sugar. If you want to go one step further and brown your butter, it will add a nutty richness to the glaze. The current glaze is delicious as is, but it is worth it to use browned butter if you have the time.
Pecans – These are optional but they do add a nice final touch to the bread.

Overhead view of ingredients needed to make sweet potato bread

How To Make Sweet Potato Bread

This bread is so easy to make, especially if you prepare the sweet potatoes in advance. The printable instructions can be found in the recipe card below.

Prepare the potatoes. Peel the sweet potatoes and cut into 1-inch cubes. Place in a pot, cover with water, and bring to a boil over high heat. Cook for 12-15 minutes, until very fork-tender, and drain completely. Mash until smooth and cool to room temperature.
Prep. Preheat the oven to 350F. Grease a loaf pan and line it with parchment paper.

Make the batter. Whisk the dry ingredients in a bowl. In another, combine the sugar, oil, eggs, milk, and a cup of cooled mashed sweet potatoes until smooth. Add the dry ingredients to the wet and gently fold until no streaks of dry flour remain.

Overhead view of sweet potato bread in a loaf pan

Bake. Transfer the batter to the loaf pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool. Let the bread cool in the pan for 10 minutes, then transfer to a wire cooling rack. Cool completely before glazing.
Add the glaze. Whisk the glaze ingredients together, adding milk a little at a time until It’s smooth and pourable. Drizzle over the cooled loaf, sprinkle with pecans, and let set for 10 minutes before slicing.

Tips & Tricks

Here are a few of my best tips for making this sweet potato bread recipe.

Try roasting the sweet potatoes. Prick the whole potato with a fork and bake at 400 degrees F for 45-50 minutes until soft, then scoop out the flesh. Roasting caramelizes the natural sugars in the potato, intensifying the sweet flavor of your bread. Just make sure your sweet potatoes are soft with no lumps before adding to the batter.
Measure the flour using the spoon and level method. Scooping flour directly out of the bag with a measuring cup packs down the grains, adding extra flour which can leave you with a dense loaf. The most accurate way of measuring flour is with a kitchen scale, but this method works if you don’t have a scale available.
Do not overmix. When folding the dry ingredients into the wet, mix just until there are no streaks of flour. I like to use a silicone spatula for this and a folding motion vs stirring.
Add foil if needed. If the top of the loaf is getting too dark in the oven around the 40-minute mark but the center is still not cooked, loosely tent a sheet of aluminum foil over the top of the pan until it has finished cooking.
Cool before icing. Let the loaf cool completely before adding the icing. If it’s still warm, the icing will just melt.

A loaf of sweet potato bread with a few pieces sliced

Proper Storage

Room temperature: Store the sweet potato bread in an airtight container or wrapped tightly in aluminum foil at room temperature for up to 4 days.
Freezer: For longer storage, freeze sliced, cooled unglazed bread wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw at room temperature and apply fresh glaze before serving.

Sweet Potato Bread

Why Everyone Should Try This Sweet Potato Bread

Ingredient Notes

How To Make Sweet Potato Bread

Tips & Tricks

Proper Storage