This Sweet Potato Bread is a gorgeous autumnal loaf with a similar flavor profile to pumpkin bread, but a touch healthier!

Sweet Potato Bread - A scrumptious, autumnal loaf that gives pumpkin bread a run for the money!!

Sweet Potato Challenge

For the first time since its inception, I was toying with skipping November’s Improv Challenge. My blog followers know that my household has been reduced to two picky palates and me. I make a yummy sweet potato casserole for Thanksgiving, with vanilla and a streusel topping. It’s so tasty that my dad calls it “candied.” But neither Bill nor Katie would ever touch it. Lambeau, the dog, is the sweet potato fan in our family…she gets raw chunks as rewards…and she will do anything for a slice.

Overhead view of sliced Sweet Potato Bread

Sweet Potato Bread

Well, just in the nick of time, my friend, Lizzie, of Food and Thrift, posted a recipe for sweet potato bread. Chock full of the same spices I use in pumpkin bread, I thought it might work. I left out the nuts, raisins and even the chocolate chips that were Lizzie’s tweak plus added some honey to fulfill the challenge ingredients…and, wow, did this smell sensational. Lambeau was happy to eat all the potato peels and Katie even cracked a smile when I gave her a sniff of the still-warm loaf.

Since this is a Cooking Light recipe, this sweet potato bread isn’t loaded with oil like my pumpkin loaf, which has the fine texture and crumb of a cake. I don’t think this will ever usurp my children’s favorite, but it’s a lovely, healthier option.

Tip of the Day

Tip of the day: Spray your measuring cup with Pam before filling with sticky liquids like honey, molasses or corn syrup. The liquid will slide right out without clinging to the sides of the cup.

Sweet potato bread on a slate board

Sweet Potato Bread

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 1 loaf

A lovely autumnal quick bread adapted from Cooking Light via Food and Thrift


  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ½ cup sour cream
  • ½ cup sugar
  • ¼ cup honey
  • ¼ cup canola oil
  • 2 eggs
  • ¾ cup peeled, then finely grated sweet potato


  1. Preheat oven to 350º. Grease a 5 x 9-inch loaf pan with Baker's Joy (or butter then flour). I also line the bottom of the pan with a rectangle of parchment. Set aside.
  2. Combine all dry ingredients and whisk to break up any lumps. Set aside.
  3. Mix together the sour cream, sugar, honey, and oil.
  4. Add eggs and mix till combined. Mix in sweet potato.
  5. Add dry ingredients and mix with a spoon till just moistened. Pour into loaf pan.
  6. Bake for 25 minutes, then reduce oven temperature to 325º and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool for 5-10 minutes, then remove from pan to cooling rack. Cool completely before slicing (if you can wait!).

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 198Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 199mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 3g


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