Sweet Potato Bread or Pumpkin Bread

3 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (2)
Sweet Potato Bread or Pumpkin Bread
Great for holiday baking - I’ve found you can use pumpkin or sweet potato (or butternut squash too) interchangeably in just about any baking recipe that calls for one of them. This moist quick bread is spiced with cinnamon, nutmeg, and cloves, perfect for gift-giving or breakfast.

Ingredients

3 servings
  • 3 cups sugar
  • 1 cup salad oil
  • 4 beaten eggs
  • 1 one pound can of sweet potatoes, liquid drained, or pumpkin
  • 3 1/2 cup flour
  • 1 tsp baking powder
  • 2 tsp soda
  • 1 tsp salt
  • 1/4 tsp ground clove
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp allspice (optional)
  • 2/3 cup water
  • 1 cup nuts (optional)
  • 1 cup raisins (optional)

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease three loaf-size pans.
  2. Cream together the sugar, salad oil, eggs and sweet potatoes or pumpkin until well combined.
  3. Sift together the flour, baking powder, soda, salt, and spices (cinnamon, nutmeg, cloves, and allspice if using).
  4. Add the flour mixture and water alternately to the creamed mixture, beginning and ending with flour. Mix just until combined. You may add the optional raisins and chopped nuts at this step.
  5. Pour into three greased loaf size pans and bake for 60 minutes at 350°F or until toothpick inserted in center comes out clean.
  6. Cool in pans for 10 minutes before turning out onto a wire rack to cool completely.

Common Problems and Solutions

Q: Why is my bread dense or gummy?

A: Make sure you're not overmixing the batter once you add the flour. Mix just until the dry ingredients are incorporated - overmixing develops gluten and makes quick breads tough.

Q: Can I use fresh sweet potato or pumpkin instead of canned?

A: Yes! Cook and mash your sweet potatoes or pumpkin until smooth, then measure out the equivalent of one 16-ounce can (about 2 cups). Make sure it's well-drained and cooled before using.

Q: How do I know when the bread is done?

A: A toothpick inserted in the center should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.

Tips and Techniques

This bread actually tastes better the next day after the flavors have melded. Wrap cooled loaves tightly in plastic wrap and store at room temperature. The bread also freezes beautifully for up to 3 months - perfect for making ahead for the holidays.

Ingredient Substitutions

  • salad oil: vegetable oil, canola oil, or melted coconut oil
  • canned sweet potatoes or pumpkin: butternut squash puree, fresh cooked and mashed sweet potato, or homemade pumpkin puree
  • nuts: pecans, walnuts, or chopped almonds
  • sugar: reduce to 2 cups for a less sweet version

Equipment Needed

  • Three standard loaf pans (approximately 8x4 inches each)
  • Mixing bowls
  • Electric mixer or whisk
  • Sifter or fine-mesh strainer