Go Back

Moist Sweet Potato Bread with Walnuts

This soft and richly spiced sweet potato bread is full of warmth and comfort, featuring tender slices dotted with raisins and crunchy walnuts. Perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 32 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 228
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3-1/2 cups all-purpose flour
  • 2-2/3 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
Wet Ingredients
  • 4 large eggs, room temperature
  • 2 cups mashed sweet potatoes Baked or steamed
  • 2/3 cup canola oil
  • 2/3 cup 2% milk Can substitute with dairy-free milk if desired
Add-Ins
  • 1-1/2 cups raisins
  • 1 cup chopped walnuts Can substitute with pecans or omit for a nut-free loaf

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, baking powder, cinnamon, ginger, and cloves.
Mixing
  1. In a separate bowl, whisk the eggs, mashed sweet potatoes, canola oil, and milk until well blended.
  2. Add the wet mixture to the dry ingredients and stir just until moistened. Fold in the raisins and walnuts.
Baking
  1. Spread the batter evenly into two greased 9x5-inch loaf pans.
  2. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the bread cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Storage
  1. Once fully cool, wrap the bread tightly or place in airtight containers. Store at room temperature for up to 3 days or freeze for longer storage.

Notes

For best results, ensure the mashed sweet potatoes are cooled before mixing with eggs and milk. Alternate ingredients can be used as specified in the article.