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Sweet Potato Bread

After Thanksgiving this year, I decided to venture outside the box and transform what was remaining of my favorite holiday side dish into breakfast for the next morning.

I wondered if that scrumptious sweet potato casserole could be made into a quick bread.  After all, we’re talking about a Sweet Potato Casserole with Brown Sugar Streusel that is pretty much a dessert disguised as a side dish.

Why wouldn’t it be totally awesome in a sweet quick bread?

Sweet potato quick bread

So, I went to town in the kitchen and got baking.

(Spoiler:  You can use fresh mashed sweet potatoes if no leftover casserole is sitting around!)

You’d think I’d be done with the kitchen for awhile after cooking an entire Thanksgiving feast.  That would be true for normal people.  I don’t claim to be normal at all.

It took me until almost midlife to realize it’s good to be different 🙂

sweet potato bread 2

I suppose it would have helped for me to post this dee-li-cious sweet potato bread earlier, since all your leftovers were surely gobbled up days ago.

BUT –  if you’re planning on doing a sweet potato casserole for December holidays, OR if you want to bake a few sweet potatoes for the sheer joy of this magnificent bread… you will be nicely rewarded.

Sweet Potato Bread

This sweet potato bread is super moist, dense, full of fall spices, and just the right amount of sweetness.

For serious yum factor, add this easy cinnamon glaze from our favorite pumpkin scones and drizzle away!


Did you make this?

Please give us a rating and comment below. We love hearing from you!

Sweet Potato Bread

Sweet Potato Bread

4.42 from 17 ratings
Transform your leftover sweet potato casserole, streusel and all, into this YUMMY sweet potato bread! If no leftover casserole is around, use freshly mashed sweet potatoes. Either way, you're going to love this moist, dense quick bread!
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 24 servings (two loaves)
Author: Amy Dong



  • Preheat oven to 350F and grease two 9x5 loaf pans.
  • In bowl of stand mixer, combine both sugars, orange juice, oil, eggs, vanilla extract, and sweet potatoes (include any streusel or topping if using leftover casserole) Mix on medium until fully incorporated.
  • In a separate bowl, combine flour and remaining dry ingredients. Whisk to combine well.
  • Add dry ingredients to wet ingredients, and mix just until combined. Do not overmix.
  • Divide batter into prepared loaf pans. Bake 60-65 minutes or just until a toothpick inserted in center comes out with a few tender crumbs attached.
  • Allow bread to cook completely in pan on wire rack before removing and slicing.
  • *See link below for spice glaze.

Nutrition (per serving)

Calories: 211kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 113mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1643IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 1mg
Course: Breakfast, brunch
Cuisine: American
Method: Bake

Source:  Chew Out Loud

Here’s that Spice Glaze (via pumpkin scones) – I use this glaze on SO many treats:

Favorite Pumpkin Scones


Sweet Potato Cinnamon Muffins are super moist, tender, and cute!  Healthy to boot.

Sweet potato cinnamon muffins
Sweet potato muffins: cinnamon and spice makes everything nice


Can’t leave out my all-time-forever-favorite Pumpkin Bread, cuz it’s still fall…

BEST Pumpkin Spice Bread



Add a comment

Recipe Rating


    • Ling C Sigstedt
    • 5 stars

    My stepdaughter made a giant pan of yummy sweet potato casserole for Thanksgiving dinner, but they left the better part of it at our house to toss. I decided to use this recipe and make a bundt cake with the leftovers and am returning the baking dish to her with the food magically transformed into a cake. Also, we had enough left over to make a batch for us to keep. Really yummy sweet breakfast spice bread/cake! Great with our morning espresso. Mmmm! This recipe is perfect exactly as it is (without adjusting for a bundt pan and we live at a high altitude). I used apple cider with a squeeze of lemon instead of orange juice and it made a perfect bundt cake. Two more cups left that I’ll make muffins with today to freeze. Maybe I’ll try using cranberry sauce with a little apple juice instead of orange juice (don’t have any). No waste! Love that! And we have delicious sweets till February!

      • Amy Dong

      That makes me so happy! This is one of those surprise recipes that literally transforms leftovers! 🙂 🙂

    • Katherine
    • 5 stars

    This was delicious. Perfect amounts of everything.

      • Amy Dong

      Yay, Katherine!! 🙂 🙂

    • Amy Beverage
    • 5 stars

    My son and I made this bread today. We had put Mandarin oranges and mini marshmallows on top of our sweet potato casserole, so we put this in this bread. Really, really good recipe. Will make more around Christmas!!

      • Amy Dong

      That’s awesome!

    • Angelica
    • 5 stars

    Tried this recipe and my family and coworkers loved it! Thank you!

    • Nowhere
    • 5 stars

    I had just the right amount of leftover sweet potato casserole and decided to pour this into a bundt cake pan. I added about a cup of crushed praline pecans and plain walnuts, and about half a cup of a mix of golden and black raisins and dried cranberries combined. I baked it until my cake tester came out dry, which was for a little over an hour. I let it cool for approx 20 minutes before I popped it out of the mold and let it cool for another 10 minutes before I cut into it. Even though it was still rather warm, borderline hot really, it sliced nicely and reveled the beautiful textures of the nuts and colors of the sweet potatoes and dried fruit…and tasted delicious! In my house we tend to not look for the super sweet desserts because they can be overwhelming pretty quickly, but this particular creation came out at just the right sweetness that you don’t need to put any kind of icing or anything on it… but that’s just our preference. Thank you for such a great option for my leftovers

      • chewoutloud

      So happy you were able to make great use of your sweet potatoes with this bread! No need to waste a good thing 🙂

    • Dreama G

    What can I replace the cup of orange juice with as I can’t drink orange juice so never buy it.

      • chewoutloud

      Apple juice or applesauce can work.

    • Nannette Simmons

    Can I make this into muffins?

      • chewoutloud

      Absolutely! If filling almost all the way to top of regular sized muffin tins, try 15-20 minutes, until toothpick inserted in middle is mostly clean.

    • Janice
    • 5 stars

    Well, I’ve been looking at sweet potato bread recipes for a couple of days, and when I found this one with the orange juice, I’m thinking this is it! Sounds delicious. I want to make some for gifts in 3.88 in W X 2.47 in D X 8 in L aluminum pans. I’m wondering how I might need to adjust the cooking time. 🙂

    • Sophia S

    I substituted sunny delight for the OJ (its icy I don’t wanna get out) family LOVED it!

      • chewoutloud

      Sophia, when it’s snowy/icy out, I do everything I can to stay indoors too 🙂 So glad you guys loved this recipe! Happy holidays and stay warm & safe! 🙂

    • Nami | Just One Cookbook
    • 5 stars

    I love sweet potatoes and this bread looks wonderful! And those sweet potato muffins sound yummy too. I love pumpkins and sweet potatoes. Wish I have some slices right now with my coffee!

      • chewoutloud

      Thanks, Nami! 🙂

    • peanutbutterandonion
    • 5 stars

    Sweet potato are such a versatile food…. love this bread

      • chewoutloud

      Love sweet potatoes in baking! 🙂

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