My Sister's Sweet Potato Bread

Very good. Halved the recipe using 2 eggs instead of 3 and canola oil, but otherwise made it as directed. Very soft, fluffy and delicious!

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Perfectly moist with just the right amount of sweetness. I left out the walnuts (personal preference) and added pecans to one loaf. A little too strong on the cloves so I will cut down next time. Baked beautifully, nice and dense. DH nearly ate an entire loaf in one day! This will be the perfect bread for holiday gift giving.

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I've made this recipe a couple times as muffins--and it's awesome! Great flavor and texture. Unlike most muffins, they're good even a few days later--moist, but not too moist! I used liner papers and drizzled them with a simple powdered sugar frosting. I called them "marry me" muffins because of the story and folks loved them!

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Pretty good bread, but everyone told me I put too much cloves. Maybe I'll lower it by just a tad, but otherwise good bread. I also used half splenda and half applesauce for the oil. Thanks!

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This is a lovely bread and the second time I made it I didn't have sweet potatoes so I used cooked butternut squash and it was just as good.
I will make during the holidays and hand out,.

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Delicious! I also halved the recipe (using 2 eggs).. I think I had a little too much sweet potato for 1/2 recipe but it did not seem to matter--very moist and sweet. I also topped it with a makeshift streusel made from brown sugar, flour, almonds, butter and cinnamon. Excellent bread.

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5 stars what can I say but we loved it.

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Cut recipe in half. Subbed 3/4 tsp. Apple Pie Spice in place of the called for spices purely for convenience. I ended up loving the flavors more so than ginger and cloves called for in the recipe (but I'm sure those are delicious too). My oven is temperamental, so I baked at a lower temp for about 45 minutes and added tin foil to the top halfway through to prevent over browning. Added a light powdered sugar milk glaze to the top. Kids loved it, and they are picky eaters.

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Excellent bread! Moist, fluffy and tasty :) Works wonderful with half whole wheat flour and half AP flour, you can barely tell the whole wheat flour is there. Thanks for the recipe!

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Wow, Karen! I made this last night just like the recipe except I used pecans (didn't have walnuts) and it was fantastic. I had some left over baked sweet potatoes and was looking on Zaar for a recipe to use these. I love how the little pieces appear in the bread looking like a carrot cake. So yummy and moist. It really did to bake for the full 75 minutes! I plan to use this recipe a lot! Thanks - Sheila from Norfolk

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This bread is so good.I've never made sweet potato bread before and I wasn't sure if I would like it.I think it's just as good if not better than pumpkin bread.I did use applesauce in place of half the oil and I added some frozen cranberries which made it even more delicious! I only added half the amount of cloves and ginger and added a little nutmeg.It was the perfect amount of spices for me.I will be making this again soon!

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This is by far the BEST recipe I have tried on recipezaar. The "bread" was more like a cake and was absolutely delicious. I have made it several times now and it always comes out perfectly :-) The wonderful aroma as its baking definitely adds to the appeal. One recipe makes 4 mini loaves and I made them as gifts for co-workers who also gave rave reviews.

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This was great. Made it for Thanksgiving, and it was all gone by the next day. Not too sweet. Made some subs: gluten free flour for wheat flour; 1/2 canola oil + 1/2 applesauce for the oil; skipped the nuts; added 1.5 tsp. xanthan gum (helpful for gluten free items). I halved the spices because I wasn't sure if they would be too strong with all the subs I had to make. It was very good, but it definitely could have handled the full amount of spices. Next time I will try that! Oh, and I baked it at 335 degrees; it took 60 minutes.

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Excellent use for leftover baked sweet potatoes. I followed the recipe as written except for heavy handedness with the spices. I will make this again for gifts.

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I had no bananas or pumpkin in the house, and wanted a quick bread. Looked in the frig to find two sweet potatoes so searched 'Zaar and found this. I've made it twice now ... excellent results both times ... timing & oven temp perfect. It rises nicely with no wet middle, which I seem to often have trouble with when making nice moist loaves. I used the spices suggested, but was a little more generous in the portions as I like it spicy. I'll make this often ... thanks for posting it.

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Wonderful moist quick bread. I have made this a few times now and am finally getting around to reviewing it. I tend to go heavy on the spices, especially the cloves and ginger and I add a very well drained can of crushed pineapple to it.

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Fabulous! The best sweet bread by far. Better than any Banana bread...spicy and moist. Spread some butter on a slice.....so delicious. I usually double the spices, try this recipe, you will love it.

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Great bread - reminiscent of pumpkin. Instead of nuts, I added one chopped and peeled granny smith apple - my year old grandson ate it up!! So did everyone else at work!!

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This was yummy -- and judging by the fact that it's my first time making sweet potato bread, it's foolproof as well. I doubled the amount of sweet potato and used half brown sugar, and was a little heavy handed on the spices. Scrumptious!

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