You’ll love this recipe if you like this Cinnamon Pull Apart Bread and Pumpkin Cranberry Bread.
It’s an easy loaf to bring somewhere or put out for a group because it slices nicely and isn’t messy. It holds together well when sliced, so people can grab a piece without crumbs everywhere, and the flavor is mild enough that kids like it too.
If you’re planning to bake ahead, the best way to do it is to bake the loaf first, let it cool completely, and hold off frosting until you’re ready to serve — that way, it stays fresh-looking, travels better, and gives you more flexibility on busy mornings or holidays. Plus, browning the butter gives the frosting a deeper flavor, so it feels like you put in extra effort even though it’s pretty simple.
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💛 Why you’ll love this recipe
- Simple ingredients you may already have on-hand.
- Easy enough for beginner bakers.
- Bakes up soft and moist, so it’s easy to slice and serve.
- Browned butter cream cheese frosting adds rich flavor without making it too sweet.
- Works well for breakfast, dessert, or baking ahead for the holidays.
➡️ Ingredients you’ll need
⏲ How to make this sweet potato bread recipe
👉 Easy ingredient swaps
- All-Purpose Flour: Swap up to half with whole wheat flour if preferred.
- Oil: Melted coconut oil or mild olive oil will work well.
- Whole Milk: 2% or unsweetened almond milk can be substituted.
- Cream Cheese: Neufchâtel cheese (lower-fat cream cheese) can be used instead.
✨ Variations
- Add-ins: Stir in ½ cup chocolate chips or chopped pecans or walnuts.
- Less sweet: Skip the frosting and serve plain.
- Mini loaves: Divide the batter into smaller pans and bake for about 25-30 minutes, checking for doneness with a toothpick.
〰️ How to serve
- Breakfast or brunch — Serve sliced on its own or alongside eggs, yogurt, or fresh fruit.
- Dessert — Add a scoop of vanilla ice cream or drizzle with caramel sauce for a simple dessert.
💬 FAQs
Can I make this ahead of time?
Yes. Bake the loaf, let it cool fully, and store it unfrosted. Frost just before serving for the best texture.
How should I store leftovers?
Store cooled slices in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Can this be frozen?
Yes. Freeze the loaf unfrosted in a freezer bag for up to 3 months. Thaw at room temperature and frost when ready to serve.
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Sweet Potato Bread with Browned Butter Cream Cheese Frosting
This Sweet Potato Bread with Browned Butter Cream Cheese Frosting bakes up soft and moist, and it’s easy enough that anyone can make it. It’s exactly the kind of loaf you want to have around for a cozy breakfast or an after-dinner dessert, and it’s great to bring somewhere because everyone actually likes it. The browned butter cream cheese frosting gives it that little extra something, making it taste special without being overly sweet.
Ingredients
Sweet Potato Bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup canola oil or vegetable oil
- 2 large eggs, room temperature
- 1 cup cooked and mashed sweet potatoes, cooled
- ⅓ cup whole milk
- 2 teaspoons vanilla extract
Browned Butter Cream Cheese Frosting
- 1 stick unsalted butter, cut into Tablespoon-sized pieces
- 2 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350 °F and line bottom of a 9×5-inch loaf pan with parchment paper, then spray the parchment and sides of the pan with cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat 1 ½ cups granulated sugar, ½ cup canola oil or vegetable oil, 2 large eggs, 1 cup cooked and mashed sweet potatoes, ⅓ cup whole milk, and 2 teaspoons vanilla extract with a hand mixer until smooth. (Make sure the sweet potatoes are fully cooled — warm potatoes can cook the eggs and affect loaf texture.)
- Combine: Add dry ingredients to the wet mixture. Mix gently by hand just until no dry streaks remain. Do not overmix.
- Bake: Pour batter into prepared pan and bake for 40-45 minutes. Check the loaf at this point — if it’s browning too quickly but the center isn’t set yet, loosely cover with foil. Continue baking until a toothpick inserted in the center comes out clean, about 55-60 minutes total.
- Cool: Allow loaf to rest in pan for 10 minutes, then run a knife around edges and carefully transfer to a wire rack to cool completely.
- Brown Butter: Add 1 stick unsalted butter (cut into pieces) to a skillet over medium heat. Melt and cook, watching carefully. Butter will foam, then turn amber and fragrant. Remove from heat immediately when amber-colored to prevent burning, and transfer to a heat-safe bowl. Allow browned butter to cool and solidify at room temperature.
- Mix Frosting: In a bowl, combine cooled browned butter, 2 ounces cream cheese, 1 ½ cups powdered sugar, and ¼ teaspoon vanilla extract. Beat with a hand mixer for 2-3 minutes until fluffy and smooth. (If frosting is too soft, chill briefly; if too stiff, warm gently for easier spreading.)
- Frost Loaf: Once bread is completely cool, frost generously, letting some frosting gently drip down the sides. Slice and serve.
Recipe Notes
Cooking the Sweet Potato: Cook sweet potato ahead and cool completely before using — adding it hot can affect the batter texture. For quick prep, pierce a medium potato and microwave for 5-7 minutes (turning halfway) until tender, then cool, peel, mash, and measure.
Frosting Timing: Wait until the loaf is fully cooled before frosting. Frosting a warm loaf can cause it to melt and slide off instead of setting nicely on top.
Storage: Store completely cooled leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted slices for up to 3 months and frost after thawing.
Nutrition
Serving: 1slice (~4.5 ounces), Calories: 416kcal (21%), Carbohydrates: 57g (19%), Protein: 4g (8%), Fat: 20g (31%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 57mg (19%), Sodium: 225mg (10%), Potassium: 90mg (3%), Fiber: 1g (4%), Sugar: 41g (46%), Vitamin A: 1928IU (39%), Vitamin C: 0.3mg, Calcium: 28mg (3%), Iron: 1mg (6%)
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