Harvest Sweet Potato Bread
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Harvest Sweet Potato Bread, like pumpkin bread, is a moist and delicious, richly spiced fall quick bread with all the season’s flavors. It is a welcome addition to the Thanksgiving dessert table or fall gatherings.
It’s as easy to make as traditional pumpkin bread and makes for beautiful autumn gifts, especially if you include the loaf pan.
The recipe works in either this NordicWare pan or a standard loaf pan.
Recipe Overview
- Kitchen Tools: Loaf pan (8.5 x 4.5-inch is my favorite but a 9 x 5-inch will work too).
- Recipe Time: Prep time will depend on whether you bake a sweet potato or use canned. Baking time is about 50 minutes to 1 hour.
- Servings: 12
Sweet Potato Bread Ingredients
Ingredient measurements are in the printable recipe card at the bottom of this post, but here is a quick list of the mostly pantry ingredients you will need.
- Dry ingredients: All-purpose flour, baking soda, salt
- Spices and seasonings: Pumpkin pie spice, ground cinnamon, and ground ginger
- Brown sugar: Either light brown sugar or dark brown sugar.
- Wet ingredients: Neutral cooking oil, large eggs, pure maple syrup
- Cooked sweet potato: You can cook and mash sweet potato, or a canned sweet potato that you mash also works.
- Chopped nuts: I love adding chopped pecans, but use your favorite or optionally eliminate nuts altogether.
How to Make Sweet Potato Bread
Preheat the oven to 350 F. Grease a loaf pan (9 x 5 or 8 ½ x 4 ½ inch) and set aside.
Step 1: Whisk dry ingredients
Whisk together the flour, baking powder, pumpkin pie spice, cinnamon, ginger, and salt in a medium bowl. Set aside.
Step 2: Mix wet ingredients and fold in dry ingredients
Mix the brown sugar, oil, and maple syrup in a large bowl. Add the eggs and vanilla and mix until well combined. Stir in the flour mixture with 1/3 cup water. Fold in the cooked sweet potatoes and chopped pecans if using. Transfer the batter to the prepared loaf pan and tap the pan gently on the counter to remove any air bubbles.
Step 3: Bake
Bake for 50 minutes to 1 hour, or until a toothpick inserted in the middle comes out mostly clean. Let the cake cool in the pan for 10 minutes before inverting it and cooling completely on a metal rack.
Does using a standard loaf pan change the baking time?
No. The recipe remains the same whether you use the Nordic pan or a standard loaf pan. I am making two loaves today (doubling the recipe). One will be frozen for Thanksgiving, and the other will be for you and me! Be sure to pour yourself a steaming mug of coffee or tea!
How to Puree the Sweet Potato
This Maple Sweet Potato Bread is as simple to make as pumpkin bread. It uses similar pantry ingredients with variations on the spice mix. Essentially, you are swapping baked sweet potato for pureed pumpkin.
You can prepare the sweet potato in two ways:
- Bake or microwave a large sweet potato, scoop out the flesh and stir to create a puree.
- Use one 15-ounce can of cut sweet potatoes, drain, and mash.
Harvest Bounty Loaf Pan
I fell in love with this loaf pan on a recent shopping trip. I couldn’t resist. And before I left the store, I was already thinking about sweet potato bread.
This NordicWare Harvest Bounty Loaf Pan is absolutely beautiful and easy to work with. And cleanup is a breeze!
It’s a delicious, moist, and tender bread perfect for the fall season. When the pumpkins begin lining porches and walkways, you need a scrumptious and easy hostess gift or for the Thanksgiving dessert table!
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Harvest Maple Sweet Potato Bread
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/ 2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 cup cooked sweet potato
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 or 8 ½ x 4 ½ loaf pan or the Harvest Bounty Bread Loaf. Set aside.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, ginger, and salt. Set aside.
- Mix the brown sugar, oil, and maple syrup in a large bowl. Add the eggs and vanilla and mix until well combined. Stir in the flour mixture with 1/3 cup water. Fold in the sweet potatoes and chopped pecans if using. Transfer the batter to the prepared loaf pan and tap the pan gently on the counter to remove any air bubbles.
- Bake for 50 minutes to 1 hour, or until a toothpick inserted in the middle comes out mostly clean. Let the cake cool in the pan for 10 minutes before inverting it and cooling completely on a metal rack.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Our new favorite! Nice change from pumpkin bread.
Hi Rikki– So glad you enjoyed it!