Sweet Potato Walnut Bread Recipe. If you love pumpkin bread, then you may love sweet potato bread even more. This sweet potato walnut bread is naturally sweet, full of delicious flavors and very moist.
Move Over Pumpkin
Move over pumpkin and save room for a little sweet potato. Several weeks ago instead of buying pumpkin puree, I accidentally bought a can of sweet potato puree. What a happy mistake, and I can’t believe what I’ve been missing! This recipe is based on my pumpkin bread recipe which you can find here.
Sweet potato is a wonderful alternative to pumpkin and so easy to make by scratch. That’s what I suggest, although canned sweet potato puree is so convenient if you are short on time.
Sweet Potato Walnut Bread Recipe
- 1-1/3 cups flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 3/4 cup dark brown sugar
- 2 eggs
- 1 cup sweet potato puree (canned or bake your own)
- 1/2 cup vegetable oil
- 1/2 cup chopped walnuts
- Pre-heat oven to 350° F. Prepare pan by lining it with parchment paper or use baking spray.
- Combine all dry ingredients – flour, salt, baking soda, baking powder, spices and sugar.
- Make a well in the center of the flour mixture and add wet ingredients – eggs, sweet potato puree and oil.
- Mix with a spoon or a hand mixer. Stir in chopped walnuts last.
- Spoon into the prepared loaf pan.
- Bake on center rack for 50 to 60 minutes. Test by inserting a wood screw into the split crust.
- Remove from oven and let rest for 5 minutes. Remove from pan and allow to cool on a wire rack before slicing.
Recipe Notes
If you don’t want to use canned sweet potato puree, just bake your own sweet potato and mash it up. To change up this recipe you can also use chopped pecans instead of walnuts.
Store bread in an air tight container in the refrigerator for up to a week or you can also freeze it. Try these bread recipes too, Blueberry Orange Bread and Banana Bread With Chocolate Chips.
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with seasonal inspiration that you can use right now!
Thank you so much for stopping by for a quick look at this delicious sweet potato walnut bread recipe. Keep this recipe in mind to make for a hostess gift or for the holidays. 😉
Cheers!
SWEET POTATO WALNUT BREAD RECIPE
Ingredients
- 1-1/3 cups flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 3/4 cup dark brown sugar
- 2 eggs
- 1 cup sweet potato puree canned or bake your own
- 1/2 cup vegetable oil
- 1/2 cup chopped walnuts
Instructions
- Pre-heat oven to 350° F. Prepare pan by lining it with parchment paper or use baking spray.
- Combine all dry ingredients - flour, salt, baking soda, baking powder, spices and sugar.
- Make a well in the center of the flour mixture and add wet ingredients - eggs, sweet potato puree and oil.
- Mix with a spoon or a hand mixer. Stir in chopped walnuts last.
- Spoon into the prepared loaf pan.
- Bake on center rack for 50 to 60 minutes. Test by inserting a wood screw into the split crust.
- Remove from oven and let rest for 5 minutes. Remove from pan and allow to cool on a wire rack before slicing.
©2024 Sweet Potato Walnut Bread Recipe post first appeared on Thistle Key Lane.
Happened to have just the right amount of sweet potato left over from Canadian Thanksgiving this past weekend, and this recipe appeared. Having company for afternoon tea so gave it a try. My friend does lots of baking and she gave it a thumbs up! Printed her a copy of the recipe and she is going to be adding it to her repertoire. I am NOT a baker and only like quick, easy and tasty recipes and this one hit all of those marks. Thank you so much for giving my afternoon tea a wonderful treat. Oh and sending her the link to your blog. Many thanks again. From Gwyn in Calgary AB, Canada
Thank you so much Gwyn for the lovely comments! Cheers to tea and making sweet potato bread! Hugs!
We will be harvesting (I hope!) our sweet potato crop soon, and I can’t wait to make this bread. Pinned, and thank you! Melynda @scratchmadefood!
Wow good luck on your harvest! This will make a great farm to table recipe! Thanks so much for stopping by Melynda!
I made this today to use up two whole sweet potatoes leftover from Thanksgiving. I followed the basic recipe, but substituting a stick of butter for the oil, adding half cup cran-raisins (craisins) in addition to adjusting spices. I like the richness of a little cloves, pumpkin pie spices and ginger. I cook from the strength of my hands, and may have had a little more than eight ounces of sweet potatoes, perhaps ten ounces or so. It was amazing. The key is to also let the bread rest. It looked like the photograph. Thank you. I will save your website for future recipes.
I love changing up recipes, and I’m delighted you made this one to your own taste! I’m trying to be dairy free which is so hard, but I know the butter substitute will make the recipe that much better! Cheers!