Sweet Potato Quick Bread With Nuts

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Easy quick bread recipe loaded with delicious toasty, warm fall flavor.

Quick breads are easy to make with simple ingredients and are quite yummy. I found this Southern Sweet Potato Bread recipe in my Georgia National Fair Blue Ribbon Cookbook. It turned out to be an easy peasy quick bread recipe loaded with amazing fall flavors.

Sweet Potato Quick Bread


So, what’s your favorite fall flavor? It’s gotta be pumpkin or sweet potato. Well for me it’s not. It’s pumpkin and sweet potato.

Let’s face it, pumpkin is the poster child flavor of fall. It’s a sexy flavor and has a latte named after it at Starbucks (Pumpkin Spice Latte). It used to be my favorite fall flavor. Yes, pumpkin won my fall flavor affections.

But, in recent years sweet potato has been garnishing my fall flavor affections. It hasn’t overtaken pumpkin, but it now owns the #1 fall flavor position along with pumpkin.

I just can’t decide what I like better, so I want. It’s like trying to make me choose between How Great Thou Art or Great Is Thy Faithfulness as my favorite hymn. It just can’t be done.


In honor of sweet potato being one of my 2 favorite fall flavors I made this sweet potato bread. What a perfect way to usher in autumn.

I knew when I made this it would be a classic fall recipe with the cinnamon and nutmeg. But friends, it wasn’t just a fall recipe, it screamed fall. It turned out to be an AUTUMNic bomb.

Those classic fall spices, cinnamon and nutmeg, make for such a warm, cozy bread. Then the nuts give it that toasty flavor. I even added some espresso chips (these are optional and you can use chocolate chips as well), which topped the bread off perfectly.

Your family and friends will fall for this when you serve it this autumn. It’d be perfect for a fall brunch or breakfast. It’d also be great to sneak a slice or two for yourself on a chilly evening with a cup of coffee (how romantic).

Sweet Potato Quick Bread With Nuts


  • all purpose flour
  • baking powder
  • salt
  • nutmeg
  • cinnamon
  • sugar
  • eggs
  • oil
  • milk
  • cooked and mashed sweet potatoes
  • chopped nuts
  • espresso chips 
Southern Sweet Potato Bread


  • In a mixing bowl combine the first 6 ingredients.
  • Add eggs, oil and milk.
  • Stir in remaining ingredients.
  • Pour batter into prepared loaf pans.
  • Bake 30 to 45 minutes
  • Cool 5 to 10 minutes
Sweet Potato Bread With Nuts


This is probably my favorite way to cook sweet potatoes. It’s not the quickest way, but it is easy. There’s no checking the oven and pok’n the potatoes every 5 minutes. So what if you leave these in the Crockpot 10 extra minutes.

  • Use 1 large sweet potatoes or 2 small to medium sweet potatoes.
  • Wash sweet potatoes well.
  • Using a knife or fork, poke holes in sweet potatoes all over.
  • Wrap each sweet potato individually in foil.
  • Place in crock pot.
  • Cook on low 6-8 hours or high 3-4 hours.

Final Thoughts On Southern Sweet Potato Bread

This is a soft and moist sweet bread that is so easy to make. It has such wonderful warm and cozy fall flavors and it will have your house smelling heavenly while it bakes. It’s a must for your fall baking this autumn.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Delicious Fall Bread And Cake Recipes

Sweet Potato Quick Bread
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Southern Sweet Potato Bread (Fall Quick Bread)

An easy quick bread recipe loaded with toasty fall flavors, nuts and expresso chips.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword sweet potatos, quick bread, cinnamon, nutmeg, fall flavor,
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 Slices
Calories 330kcal
Cost $6



  • cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon you can use more
  • 1 cup sugar
  • 2 eggs
  • cup oil
  • 2 Tbsp milk
  • 1 cup cooked and mashed sweet potatoes
  • 1 cup chopped nuts
  • ¾ cup espresso chips you can substitute chocolate chips or ½ cup grated coconut.


  • Preheat oven to 325°
  • Grease and flour or spray a 9×5 loaf pan or (2) 8.5×4.5 loaf pans
  • In a mixing bowl combine the first 6 ingredients.
  • Add eggs, oil and milk.
  • Stir in remaining ingredients.
  • Pour batter into prepared loaf pans.
  • Bake 30 to 45 minutes
  • Cool 5 to 10 minutes


I used (2) 8.5 x 4.5 loaf pans.  I filled one with more batter than the other, so I had 1 large loaf and 1 medium.  
You might have a little batter left over if you use (1) 9×5 loaf pan.  You can use that to make a cup cake or two.


Calories: 330kcal


  1. Kimberly Oneal moorer says:

    3 stars
    Wow. I never see it before let try to make sweet potato bread … Oh oh ☺

    1. Hi, this is delicious quick bread. It’s super moist and has delicious fall flavor. You’ll love it. Please leave me a comment if you make it.

      1. Hello Liz I’m I’m so excited to see this & thank you for sharing it. I’m getting ready to make this for my Sunday brunch coming up. Can I substitute expresso chips for raisins or can I leave them in and add raisins?

        1. Hi, thanks for the comment and question. I think this would be great with raisins. Personally, I would not do both, but that’s just me. I think this sweet potato bread with just raisins would be delightful. Please let me know how it turns out.

  2. 5 stars
    I had some extra cooked sweet potato left over from Thanksgiving and found this recipe. Brought it into work and it was a big hit!

    I used applesauce instead of eggs just because we were out of eggs. I also put in a little less sugar and didn’t miss it at all.

    1. Hey Jenn, thanks for your kind words. Thanks for sharing different ways this bread can be made. I’m sure it’s delicious however it’s made.

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