Deliciously Moist Sweet Potato Bread with Cream Cheese Frosting: Your Easy One-Bowl Recipe
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Prepare to indulge in the most wonderfully moist and effortlessly delicious Sweet Potato Bread you’ll ever bake! This remarkable recipe yields a loaf that’s incredibly soft, fluffy, and brimming with the natural sweetness of sweet potato, complemented by a symphony of warm, inviting spices. To elevate this quick bread to dessert perfection, it’s generously crowned with a luscious, tangy cream cheese frosting. Whether you’re an experienced baker or a kitchen novice, this sweet potato bread is surprisingly simple to make, requiring just one bowl for the batter, making cleanup a breeze. It’s guaranteed to become a swift and cherished family favorite, perfect for breakfast, brunch, or a comforting dessert.
What makes this sweet potato bread truly stand out is its incredible ease of preparation. The entire batter comes together in a single bowl, streamlining the baking process and reducing post-baking chores. Each slice offers a delightful combination of tender, moist crumb, thanks to the mashed sweet potato, and the aromatic warmth of autumn spices. The addition of a smooth, decadent cream cheese frosting transforms this humble loaf into an irresistible treat that will have everyone asking for more. Its rich flavor and comforting texture make it perfect for any occasion, from a cozy morning coffee to a delightful holiday gathering. You’ll find yourself wanting to bake this delicious quick bread on repeat throughout the year.
If you love the simplicity and deliciousness of quick bread recipes, be sure to explore my other favorites like the One-Bowl Banana Bread, the bright and zesty Lemon Pound Cake, and the classic autumnal Carrot Cake Loaf.
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WHY THIS SWEET POTATO BREAD RECIPE IS A MUST-TRY
- Unmatched Softness and Moisture: This sweet potato bread is designed to be exceptionally soft and moist, avoiding any dry, crumbly textures. The secret lies in the generous amount of mashed sweet potato, which adds natural moisture and a tender crumb, ensuring every bite is a delightful experience. The balance of sugars and oil further contributes to its incredible, melt-in-your-mouth texture that will keep you coming back for more.
- Effortless One-Bowl Preparation: Forget about a stack of dirty dishes! This recipe simplifies baking by requiring just one bowl for mixing the batter. This not only saves you time on cleanup but also makes the entire process incredibly straightforward and less intimidating, even for beginner bakers. It’s perfect for busy schedules when you crave homemade goodness without the fuss.
- Irresistible Cream Cheese Frosting: While delicious on its own, the sweet potato bread is taken to the next level with a luxurious, homemade cream cheese frosting. The tangy sweetness of the frosting perfectly complements the warm spices and earthy notes of the sweet potato, creating a harmonious flavor profile that’s simply divine. This topping transforms a simple loaf into a special dessert or a decadent breakfast treat.
KEY INGREDIENT INSIGHTS FOR THE PERFECT SWEET POTATO BREAD
Understanding the role of each ingredient is key to achieving the best results with this sweet potato bread. These are some of the essential components, along with tips for their use. For a complete and detailed list of all ingredients and precise measurements, please refer to the recipe card provided further down the page.
- All-Purpose Flour: This forms the foundational structure of our bread, yielding a light and airy texture. For optimal results, I recommend using all-purpose flour with a protein content between 10-11%. This range provides enough gluten for structure without making the bread tough, ensuring that signature soft crumb we’re aiming for. Always measure your flour by weight for accuracy.
- Sugars (Granulated and Brown Sugar): The combination of granulated sugar and dark brown sugar is crucial. Granulated sugar provides sweetness and contributes to browning, while dark brown sugar, with its molasses content, adds depth of flavor and significantly enhances the bread’s moisture. It helps keep the bread tender for longer, preventing it from drying out too quickly.
- Eggs: Eggs are vital for binding the ingredients, adding structure, and contributing to the richness and moistness of the bread. For better emulsification and a smoother batter, always ensure your eggs are at room temperature before incorporating them into the mixture. This helps them blend more evenly with other ingredients.
- Sweet Potato: The star of the show! For the best flavor and texture, I highly recommend using baked sweet potato that has been mashed or pureed until smooth. Baking concentrates its natural sweetness and provides a softer texture for mashing. You can use a fork, potato masher, or a food processor for this. It’s perfectly fine to bake the sweet potato ahead of time to save time on baking day. Just ensure the puree is at room temperature when you add it to the batter. Refer to the FAQ section for detailed instructions on how to bake your sweet potato perfectly.
- Oil: A neutral-flavored vegetable oil, such as canola oil, is preferred in this recipe. Oil contributes significantly to the bread’s moisture and tenderness, keeping it soft long after baking. Unlike butter, which can make quick breads denser, oil creates a lighter, more consistently moist texture.
- Warm Spices (Cinnamon, Ginger, Nutmeg, Allspice): This carefully selected blend of ground cinnamon, ginger, nutmeg, and allspice is what truly defines the comforting flavor of this sweet potato bread. These spices complement the sweetness of the potato beautifully, creating an aromatic and cozy profile reminiscent of autumn and holidays. Adjust the amounts to your personal preference for a stronger or milder spice kick.
STEP-BY-STEP GUIDANCE FOR BAKING YOUR SWEET POTATO BREAD
Crafting this moist sweet potato bread is an incredibly rewarding experience, and it’s simpler than you might think! This recipe is designed for ease, requiring no electric mixer for the bread itself—just a couple of bowls, a whisk, and a spatula. Let’s walk through each step to ensure you achieve a perfectly delicious loaf.
The comprehensive recipe with exact measurements and detailed instructions is provided below in the recipe card.
Before you begin, preheat your oven to 175ºC (350ºF) for a conventional oven. Prepare a 21.5 x 11.5 cm / 8.5×4.5 inch loaf pan by greasing it thoroughly and lining it with parchment paper, leaving an overhang on the sides for easy removal after baking.
STEP 1: Combine Dry Ingredients. In a large mixing bowl, measure and combine all the dry ingredients: all-purpose flour, granulated sugar, dark brown sugar, baking powder, baking soda, the blend of warm spices (ground cinnamon, ginger, nutmeg, and allspice), and salt. Use a whisk to gently stir everything together until all the ingredients are thoroughly combined and no lumps of baking powder or soda remain. This ensures even distribution of leavening agents and spices.
STEP 2: Prepare Wet Ingredients. In a separate bowl, add your pureed sweet potato, vegetable oil, room temperature eggs, and vanilla extract. Using a hand whisk, gently whisk these ingredients together until they are well combined and the mixture is smooth. Ensure there are no streaks of egg yolk or oil, as this will lead to an uneven bake.
STEP 3: Mix Batter and Pour. Carefully pour the wet ingredient mixture into the large bowl containing your dry ingredients. Using a rubber spatula, gently fold the wet and dry ingredients together until just combined. Be careful not to overmix the batter; overmixing can develop the gluten too much, resulting in a tough bread. Stop mixing as soon as you no longer see any dry streaks of flour. Pour the smooth cake batter evenly into your prepared loaf pan. For a professional look and to encourage a beautiful crack down the center, take a butter knife and run it gently in a straight line down the middle of the batter.
STEP 4: Bake and Cool the Loaf. Transfer the loaf pan to your preheated oven and bake for approximately 1 hour and 5 to 15 minutes. Baking times can vary depending on your oven, so use a cake tester or a toothpick inserted into the center of the loaf. It should come out clean, with no wet batter attached, when the bread is fully baked. Once baked, remove the pan from the oven and allow the cake to cool in the pan on a wire rack for about 10-15 minutes. This cooling period helps the bread set. After this initial cooling, gently lift the parchment paper to remove the cake from the tin and transfer it directly to the wire rack to cool down completely. This prevents the bottom from becoming soggy.
STEP 5: Prepare the Cream Cheese Frosting. While your sweet potato bread cools, prepare the decadent cream cheese frosting. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room temperature butter on high speed for about 5-7 minutes until it’s light and fluffy. This aeration is key for a smooth frosting. Next, add the vanilla bean paste (or vanilla extract) and the softened cream cheese, creaming them together with the butter for another minute until fully incorporated and smooth. Finally, gradually add the sifted powdered sugar in two parts, mixing on low speed until fully combined and lump-free. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
STEP 6: Frost and Serve. Once your sweet potato loaf cake has cooled completely to room temperature (this is crucial to prevent the frosting from melting), generously spread the prepared cream cheese frosting evenly over the top. You can use an offset spatula for a smooth finish or simply swirl it decoratively. For an optional but beautiful touch, lightly dust the frosted loaf with a sprinkle of ground cinnamon just before serving. Slice and enjoy your delightful homemade sweet potato bread!
EXPERT BAKING TIPS FOR A FLAWLESS LOAF
- Use a Kitchen Scale for Precision: For the most consistent and accurate baking results, I cannot stress enough the importance of using a kitchen scale. My recipes, including this sweet potato bread, are typically developed using gram measurements. Measuring ingredients by weight rather than volume (cups) eliminates variability and ensures your dry ingredients are perfectly balanced, leading to a consistently moist and tender loaf every time.
- Avoid Overmixing Your Batter: Once you’ve combined the wet and dry ingredients, mix just until no streaks of dry flour remain. Overmixing develops the gluten in the flour too much, which can result in a dense, tough, and chewy bread instead of a light and fluffy one. After the initial mixing, a final gentle fold with a rubber spatula is usually all that’s needed to ensure everything is incorporated without overworking the batter.
- Choose the Right Baking Pan: The material and color of your baking pan significantly impact the final texture and appearance of your quick bread. For the best outcome, I recommend using an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat and bake more gently and evenly. This gentle baking helps achieve a softer, more uniformly cooked cake. Darker pans absorb more heat, which can lead to a darker, tougher crust and potentially a dryer interior. Always grease your pan and line the bottom with parchment paper for easy release.
- Room Temperature Ingredients are Key: This applies to eggs, sweet potato puree, butter, and cream cheese (for the frosting). Room temperature ingredients emulsify better, creating a smoother, more uniform batter and frosting. Cold ingredients can cause the batter to seize up or become lumpy, affecting the final texture of your bread and the creaminess of your frosting.
- Don’t Rush the Cooling Process: It’s tempting to dive into a warm loaf, but proper cooling is essential. Letting the bread cool completely on a wire rack ensures it sets properly and prevents the bottom from becoming soggy. Furthermore, applying cream cheese frosting to a warm loaf will cause it to melt right off, resulting in a mess rather than a beautiful finish. Patience is a virtue here!
FREQUENTLY ASKED QUESTIONS ABOUT SWEET POTATO BREAD
The most reliable way to check for doneness is by using a cake tester or a simple toothpick. After the recommended baking time, carefully insert the tester into the very center of the loaf. If it comes out clean, with no wet batter clinging to it, your sweet potato bread is perfectly baked. If there’s still wet batter, return it to the oven for an additional 5-10 minutes and re-test. The top should also be golden brown and the edges slightly pulled away from the pan.
Absolutely! This sweet potato bread is an excellent make-ahead option. To prepare it a day in advance, follow the baking instructions as written. Once the bread has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap at room temperature. For the freshest taste and best presentation, I recommend waiting to prepare and add the cream cheese frosting until you are ready to serve the bread. This prevents the frosting from becoming soft or smudged during storage.
To prepare the sweet potato puree, preheat your oven to 200ºC (390ºF) fan oven. Wash the sweet potato thoroughly, then cut it in half lengthwise. Place the halves, cut-side down, on a baking sheet lined with parchment paper. Bake them for approximately 40-50 minutes, or until they are fork-tender and very soft. The exact baking time may vary based on the size and thickness of your sweet potatoes. Once baked, allow them to cool completely on the baking tray. The skin should then peel off easily. If you’re baking them in advance, store the peeled, mashed sweet potato in an airtight container in the refrigerator for up to 3-4 days. Ensure it reaches room temperature before mixing into the batter.
Yes, absolutely! Adding nuts can provide a delightful crunch and extra flavor to your sweet potato bread. Chopped pecans or walnuts are excellent choices that pair wonderfully with the sweet potato and warm spices. You can fold about ½ to 1 cup of chopped nuts into the batter at the same time you combine the wet and dry ingredients. Ensure they are evenly distributed throughout the batter before pouring it into the loaf pan.
Yes, this sweet potato bread freezes beautifully! To freeze, allow the baked loaf to cool completely. For best results, freeze it *before* adding the cream cheese frosting. Wrap the cooled loaf tightly in plastic wrap, then in a layer of aluminum foil. You can store it in the freezer for up to 2-3 months. When ready to enjoy, thaw the bread overnight in the refrigerator, then bring it to room temperature before frosting and serving.
HOW TO STORE YOUR SWEET POTATO BREAD
To maintain the freshness and moisture of your delicious Sweet Potato Bread, especially with the cream cheese frosting, proper storage is key. Store the loaf in an airtight container in the refrigerator. The frosting contains dairy, so refrigeration is essential. When you’re ready to enjoy a slice, simply remove it from the refrigerator and allow it to come to room temperature for about 30-60 minutes before eating. This allows the bread to soften and the frosting to lose its chill, enhancing the flavors and texture. The sweet potato bread will remain wonderfully moist and flavorful for 2-3 days when stored this way. For longer storage, you can follow the freezing instructions in the FAQ section.
OTHER DELIGHTFUL LOAF CAKE RECIPES TO TRY
- Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Lemon Poppy Seed Cake
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Sweet Potato Bread with Cream Cheese Frosting
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Equipment
- 21.5 x 11.5 cm (8.5×4.5 in) loaf pan
- Large mixing bowl
- Separate mixing bowl (for wet ingredients)
- Whisk
- Rubber spatula
- Wire rack (for cooling)
Ingredients
SWEET POTATO LOAF
- 230 g all-purpose flour
- 100 g granulated sugar
- 150 g dark brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 300 g baked sweet potato puree room temperature (see FAQ on how to bake sweet potato in advance)
- 110 g vegetable oil room temperature, neutral flavor like canola
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 100 g unsalted butter softened to room temperature
- 50 g full-fat cream cheese softened to room temperature
- 180 g powdered sugar sifted
- ½ teaspoon vanilla bean paste or vanilla extract
Instructions
SWEET POTATO LOAF
- Preheat your conventional oven to 175ºC (350ºF). Grease a 21.5 x 11.5 cm (8.5×4.5 inch) loaf pan and line it with parchment paper, allowing some overhang on the longer sides for easy removal.
- In a large bowl, thoroughly whisk together the all-purpose flour, granulated sugar, dark brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and salt until all dry ingredients are uniformly combined.230 g all-purpose flour, 100 g granulated sugar, 150 g dark brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ½ teaspoon salt
- Ensure your baked sweet potato is at room temperature. If it’s not already, mash or puree the 300g of sweet potato until smooth using a fork, masher, or food processor. Place the puree in a separate mixing bowl.300 g baked sweet potato puree
- To the sweet potato puree, add the vegetable oil, room temperature eggs, and vanilla extract. Whisk these wet ingredients together with a hand whisk until well combined and smooth.110 g vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Pour the wet sweet potato mixture into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined and no streaks of dry flour remain. Be careful not to overmix.
- Transfer the cake batter into the prepared loaf pan. For a neat crack on top, gently run a butter knife down the center of the batter.
- Bake for 1 hour and 5-15 minutes, or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan on a wire rack for 10-15 minutes, then gently remove it from the pan and let it cool completely on the rack before frosting.
CREAM CHEESE FROSTING
- Ensure your sweet potato bread is completely cooled. For the frosting, take the butter and full-fat cream cheese out of the fridge at least 30 minutes before starting, allowing them to soften to room temperature. Cube the butter and sift the powdered sugar.100 g unsalted butter, 50 g full-fat cream cheese, 180 g powdered sugar
- In a stand mixer with a paddle attachment (or using a hand mixer), cream the softened butter on high speed for 5-7 minutes until it’s very light and fluffy. Scrape down the sides of the bowl, then mix for another 2 minutes to ensure maximum aeration.
- Add the vanilla bean paste (or vanilla extract) and the softened cream cheese to the butter. Cream together for 1 minute until smooth and well combined.½ teaspoon vanilla bean paste
- Scrape down the sides of the bowl. Add the sifted powdered sugar in two additions, mixing on low speed until each part is fully incorporated before adding the next. Give it a final mix for 1 minute to ensure a smooth, creamy frosting.
- Generously spread the cream cheese frosting over the completely cooled sweet potato loaf cake. Optionally, dust with a light sprinkle of cinnamon for garnish. Slice and serve!