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Sweet Potato Bread

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This dairy free sweet potato bread tastes just like any other wonderful sweet potato bread but it's extra moist because of the oil.

cut sweet potato bread with walnuts

This classic Southern quick bread and perfect for autumn. The Cinnamon, nutmeg, and cloves will warm you up on the crisp days leading up to Thanksgiving.

If you like this dairy free sweet potato bread, you may also like my dairy free sweet potato pie and my dairy free sweet potato casserole and my sweet cornbread without milk.

HOW TO STORE QUICK BREAD

Let the bread cool fully.

Transfer the bread to an airtight container lined with a paper towel.  Place another paper towel on top of the bread before sealing. 

If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag. 

Store at room temperature for up to 4 days.

HOW TO FREEZE QUICK BREAD

Let the bread cool fully.  Wrap in plastic wrap, then place in a resealable freezer bag.

Freeze for up to 3 months.  They will still be safe to eat after 2 to 3 months, but their quality begins to degrade. 

When ready to eat, let thaw at room temperature. To give it a fresh-out-of-the-oven taste and texture, rewarm gently in an oven.

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Yield: 12 servings

Sweet Potato Bread

cut sweet potato bread with walnuts

Sweet potato bread is a Southern classic and this recipe is incredibly moist.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 ¾ cups all-purpose flour (225 grams)
  • ¾ cup white sugar (150 grams)
  • ¾ cup brown sugar, lightly packed (165 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup mashed sweet potato (200 grams)
  • ½ cup oil (120 milliliters)
  • ⅓ cup water (80 milliliters)
  • ½ cup pecans or walnuts, chopped, optional (55 grams)
  • 1 teaspoon vanilla, optional

Instructions

  1. Preheat oven to 350°F or 175°C and set an oven rack in the middle position.
  2. Whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt in a mixing bowl. 
  3. Add eggs, mashed sweet potato, oil, water, nuts, and vanilla to the same bowl. Mix until well combined.
  4. Pour the batter into a parchment paper lined bread pan and bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
  5. Remove from oven and let cool for about 10 minutes. Then, remove and place on a wire rack to cool completely.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 326Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 35mgSodium: 180mgCarbohydrates: 45gFiber: 2gSugar: 28gProtein: 4g
© The Taste of Kosher
Cuisine: American / Category: Dairy Free Breakfast

Ash Gilstrap

Saturday 20th of January 2024

Made this recipe this morning and it came out absolutely delicious! I didn't have all those individual seasonings, so I just used 2 tsp of pumpkin pie blend instead. Had to bake about an additional 20 minutes.

Might hit the top of it with a light dusting of powdered sugar. :)

Thank you!

ElissaBeth

Monday 22nd of January 2024

You're welcome! I'm glad you enjoyed it :)

Julie

Wednesday 11th of March 2020

Thank you for all that information.

ElissaBeth

Wednesday 11th of March 2020

You're welcome!

Natalie

Thursday 22nd of November 2018

This sweet potato bread looks so delicious and perfect for Thanksgiving!

ElissaBeth

Sunday 25th of November 2018

Thank you so much Natalie! I think it's perfect for Thanksgiving too :)

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