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Spiced Sweet Potato Bread Recipe
Spiced Sweet Potato Bread Recipe photo by Taste of Home
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Spiced Sweet Potato Bread Recipe

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5 14 19
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This moist and spicy bread from field editor Rebecca Cook Jones of Henderson, Nevada gives a true feeling of fall. “My family isn’t fond of traditional sweet potatoes, so I make this yummy bread instead,” says Rebecca.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 16 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1-1/2 cups mashed sweet potatoes (about 2 medium)
  • 1/2 cup canola oil
  • 6 tablespoons orange juice
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350°. In a large bowl, combine first eight ingredients. In a small bowl, whisk eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in pecans.
  2. Transfer to a greased 9x5-in. loaf pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Sweet Potato Bread in Taste of Home October/November 2007, p10


Reviews for Spiced Sweet Potato Bread

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Grammy Debbie
Reviewed Dec. 30, 2015

"Deliciously different holiday bread. I also baked mine into muffins and sprinkled the top with sanding sugar which made them extra special. I also used my no fail baking tip of preheating the oven 50 degrees hotter than instructed and then after putting the muffins in the oven, I turn the temp down to the instructed temperature. Makes beautiful, bakery-style muffins, full with high crowns."

MY REVIEW
cherstad
Reviewed Mar. 22, 2014

"I baked this recipe into 12 muffins instead of a loaf (baked them 21 minutes at 350 degrees). They were delicious! I've been looking for a way to get my kids to eat sweet potatoes, and this recipe has done the trick. I reduced the sugar to 1/2 cup and used spelt flour in place of the all-purpose flour. The end result was a tender and lightly sweet muffin."

MY REVIEW
HighDee215
Reviewed Oct. 27, 2013

"I had never eaten Sweet Potato Bread before. This is so easy and delicious. My boys loved it and so did I. M as me this bread now!"

MY REVIEW
tspile
Reviewed Jan. 16, 2013

"Delicious! Easy to make and very moist. We have made twice. The 2nd time with canned sw potato, but have to use unsweetened or leave out part of the sugar."

MY REVIEW
drigotechbras
Reviewed Dec. 17, 2012

"Very delicious, it turned out great, very moist and flavorfull, I'll be making it again for sure."

MY REVIEW
xicota
Reviewed May. 6, 2012

"Great recipe! I had leftover sweet potato casserole (which I froze) from Easter, so I used it for this recipe---worked fine."

MY REVIEW
Dizzaster
Reviewed Mar. 25, 2012

"This recipe is EXCELLENT!! Very moist and flavorful! The only thing I will do differently next time is lessen the sugar, maybe down to just one cup or even 3/4. The bread came out a little too sweet for my personal taste :)"

MY REVIEW
JenfromFlag
Reviewed Jan. 14, 2012

"The taste is great and I love that there are some yummy good for your veges in the bread."

MY REVIEW
JenfromFlag
Reviewed Apr. 19, 2011

"This recipe is FABULOUS! My family doesn't like sweet potatoes much so I wanted to get creative. I found this recipe and my family ate the entire loaf with dinner they loved it so much!!!!"

MY REVIEW
1968Debra
Reviewed Dec. 3, 2010

"I loved this bread. I had a little trouble with it baking the whole way trought. I will make it in mini loaves next time, to shorten the baking time and to share with friends."

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