Sweet Potato Bread

By: Hannah Lee Leidy
Photo by Jerrelle Guy

Food Culture of the South

Photo by: James Smith

recipe heading-plus-icon


Serves 8 to 10

  • Softened butter and flour for the loaf pan
  • ½ cup chopped pecans
  • ½ cup dried cranberries
  • 1½ cups flour
  • divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground or freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup mashed cooked sweet potatoes
  • at room temperature
  • 2 large eggs
  • beaten
  • ½ cup butter
  • melted
  • ½ cup whole milk
  1. Preheat the oven Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
  2. In a small bowl, toss together pecans, cranberries, and 2 tablespoons of the flour and set aside. In a large bowl, whisk together the remaining 1 cup plus 6 tablespoons flour, baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger. Make a well in the center and add sweet potatoes, eggs, melted butter, and milk. With a wooden spoon, stir batter until just combined. Gently fold in the nut mixture.
  3. Spoon batter evenly the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool for 5 minutes in pan, then turn out onto a wire rack to cool slightly. Serve warm.

Success with the bread? You can also make sweet potato candy to challenge yourself

  • Recipe adapted from Jubilee by Toni Tipton-Martin (Clarkson Potter, 2019)

Leave a Reply

Be the first to comment.