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This is the most moist and easy Sweet Potato Bread and it is incredibly delicious. It is full of sweet potato and warm spices and it has the most soft and fluffy texture plus it’s topped with a delicious cream cheese frosting. This sweet potato bread recipe is so easy and it will be a quick family favorite.
This sweet potato bread is so easy to make as it's all made in the same bowl. It is made with mashed sweet potato and warm spices and it has the most delicious moist crumb, giving the sweet potato bread the most amazing texture, plus it is topped with a cream cheese frosting. This delicious moist sweet potato bread is so good you’ll want to make it on repeat.
For more quick bread recipes, try One-Bowl Banana Bread, Lemon Pound Cake and Carrot Cake Loaf.
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WHY THIS RECIPE WORKS
- Sweet potato bread: This sweet potato bread is super soft and moist.
- One-bowl: This sweet potato bread comes together in just one bowl, making it super easy to make.
- Cream cheese frosting: This sweet potato bread is topped with a delicious cream cheese frosting.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugar: The granulated sugar and brown sugar helps sweeten, as well as give moister to the cake.
- Eggs: Let the eggs come to room temperature before baking.
- Sweet potato: I recommend using baked room temperature sweet potato, that has been mashed or pureed. To mash it, use a fork, masher or food processor. The baked sweet potato can be baked ahead of time. See more info in the FAQ section. Measure out the pureed sweet potato and make sure it's room temperature.
- Oil: Use a flavor neutral vegetable oil, such as canola oil.
- Spices: To give the sweet potato bread lots of flavor, there is ground cinnamon, ginger, nutmeg and allspice added.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this sweet potato bread. This recipe doesn't need an electric mixer. Just two bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Preheat the oven at 175ºC/350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
STEP 1: In a large bowl, stir together the all-purpose flour, granulated sugar, dark brown sugar, baking powder, baking soda, spices and salt. Give it a stir to make sure everything has been combined.
STEP 2: Add the pureed sweet potato, vegetable oil, eggs and vanilla extra to a separate bowl and with a hand whisk, whisk them together until combined.
STEP 3: Pour the wet ingredients into the dry ingredients while folding it all together with a rubber spatula. Make sure there are no lumps left in the batter. Pour the cake batter into the prepared loaf pan. Take a butter knife and run it a straight line down the middle of the batter.
STEP 4: Bake it for 1 hour 5-15 minutes. Once baked, let the cake cool on a wire rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
STEP 5: For the cream cheese frosting, cream the butter for 7 minutes on high speed. Add the vanilla bean paste and cream cheese and cream it together with the butter. Add the sifted powdered sugar in 2 parts and mix until combined.
STEP 6: Add the cream cheese frosting on top of the loaf cake and event it out. Optionally decorate it with a dusting of cinnamon.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
I recommend using a cake tester or toothpick. When the time has passed, per the recipe, insert the cake tester in the in the center of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, I recommend to wait to add the cream cheese frosting until ready to serve it. Make the bread as instructed and store it in an airtight container or covered by plastic wrap at room temperature. Then add the cream cheese frosting when serving.
Preheat the oven at 200ºC/390ºF fan oven. Half the sweet potato, and place it on a baking sheet with baking paper, with the flat side down. Bake them for 40-50 minutes or until soft. Depending on the size of the sweet potato they might need longer or shorter time. You'll know they are done with its knife tender. Let it cool down completely on the baking tray. Once cooled down you should be able to easily peel of the skin of the sweet potato. If making it in advance store the sweet potato in an airtight container in the fridge for 3-4 days.
Yes, you can add chopped pecans or walnuts.
HOW TO STORE
Store the Sweet Potato Bread in an airtight container, in the refrigerator. Once you want to eat it, let it come to room temperature before eating, takes about 30-60 minutes. Enjoy it within 2-3 days.
Other Loaf Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Sweet Potato Bread
Equipment
Ingredients
SWEET POTATO LOAF
- 230 g all-purpose flour
- 100 g granulated sugar
- 150 g dark brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 300 g baked sweet potato puree room temperature (see FAQ on how to bake the sweet potato and it in advance)
- 110 g vegetable oil room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 100 g butter
- 50 g full-fat cream cheese
- 180 g powdered sugar sifted
- ½ teaspoon vanilla bean paste or vanilla extract
Instructions
SWEET POTATO LOAF
- Preheat the oven at 175ºC/350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
- In a large bowl, stir together the all-purpose flour, granulated sugar, dark brown sugar, baking powder, baking soda, spices and salt. Give it a stir to make sure everything has been combined.230 g all-purpose flour, 100 g granulated sugar, 150 g dark brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ½ teaspoon salt
- Add the baked sweet potato to a food processor and blend it until a smooth texture. Weigh out the puree and add it to a separate mixing bowl.300 g baked sweet potato puree
- Add the vegetable oil, eggs and vanilla extra to the sweet potato puree and with a hand whisk, whisk it together until combined.110 g vegetable oil, 2 eggs, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry while stirring it all together with a hand whisk or rubber spatula. Make sure there is no lumps left in the batter.
- Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle.
- Bake it for 1 hour and 5-15 minutes or until a cake tester comes out clean. Let the cake cool on a wire rack. After 10 minutes, gently remove the cake from the loaf pan and let it cool down completely.
CREAM CHEESE FROSTING
- Once the sweet potato bread is completely cooled down, take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.100 g butter, 50 g full-fat cream cheese, 180 g powdered sugar sifted
- In your stand mixer, using the paddle attachment or using a hand mixer, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.½ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and add the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese, on low speed, before adding the next part. Scrape down the sides of the bowl and give it a final mix for 1 minutes.
- Add the cream cheese frosting on top of the loaf cake and event it out.
Linda macnab
thank you for your delicious recipes
Julie Marie
My pleasure, I'm so happy you enjoyed it 🙂