Sweet potato pie bread is a moist, lightly spiced loaf of quick bread that’s topped with a rich brown butter glaze. It’s a delicious way to use up leftover sweet potatoes.
I love easy quick bread recipes! I make zucchini bread every summer, pumpkin bread every fall, and banana bread year-round.
This Sweet Potato Pie Bread is a great Thanksgiving-time quick bread. It’s also a perfect-post Thanksgiving quick bread because you can use leftover mashed sweet potatoes to make the bread.
The bread is moist, lightly spiced, and topped with a tasty brown butter glaze. It’s a delicious breakfast, afternoon treat, or dessert.
“I made this yesterday and took to work today as a surprise treat. It was an epic hit! Thank you for this delicious recipe!” – Deb
Ingredient notes and substitutions
- Butter: If using unsalted butter, increase the salt to 1/2 teaspoon in the bread and add a pinch of salt to the glaze.
- Brown sugar: Dark brown sugar will also work in this recipe.
- Pecans: For even more flavor, you can toast the pecans.
How to make sweet potato pie bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 325 F. Grease a 9×5-inch loaf pan. Set aside.
Step 2: In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
Step 3: In a large bowl beat butter, sugars, and vanilla until light and fluffy.
Step 4: Blend in sweet potatoes; then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
Step 5: Spoon batter into a prepared loaf pan.
Step 6: Bake until a toothpick inserted into the center comes out clean, about 60-75 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Oven temperature and baking times can vary by quite a bit.
Step 7: Remove cake from pan to cool completely.
Step 8: To make the glaze, add butter to a heavy saucepan. Cook butter over medium heat until it starts to foam, stirring frequently. Stop stirring, and let it continue to cook until amber brown. I don’t recommend using a dark, nonstick pot for this because it can make it difficult to see the color of the butter.
Step 9: Remove from heat, and stir in powdered sugar and enough milk to make glaze desired consistency. If your powdered sugar is lumpy, sifting it will help make the glaze smoother.
Step 10: Drizzle over cooled bread. Top with chopped pecans, if desired.
Storage
Store any leftover sweet potato pie bread in an airtight container at room temperature. It will keep for 2-3 days when properly stored.
More sweet potatoes recipes!
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Sweet Potato Pie Bread
Ingredients
Sweet Potato Pie Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup salted butter
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup plain mashed sweet potatoes
- 2 large eggs
Browned Butter Glaze
- 1/4 cup salted butter
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Pecans
Instructions
- Preheat oven to 325 F. Grease a 9×5-inch loaf pan. Set aside.
- In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt.1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl beat butter, sugars, and vanilla until light and fluffy.½ cup salted butter, ¾ cup granulated sugar, ¼ cup light brown sugar, 1 teaspoon vanilla extract
- Blend in sweet potatoes; then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.1 cup plain mashed sweet potatoes, 2 large eggs
- Spoon batter into a prepared loaf pan.
- Bake until a toothpick inserted into the center comes out clean, about 60-75 minutes. Transfer pan to a wire rack to cool, about 15 minutes.
- Remove cake from pan to cool completely.
- To make the glaze, add butter to a heavy saucepan.1/4 cup salted butter
- Cook butter over medium heat until it starts to foam, stirring frequently. Stop stirring, and let it continue to cook until amber brown.
- Remove from heat, and stir in powdered sugar and enough milk to make glaze desired consistency. If your powdered sugar is lumpy, sifting it will help make the glaze smoother.1 cup powdered sugar, 2-3 tablespoons milk
- Drizzle over cooled bread. Top with chopped pecans, if desired.
Notes
- Butter: If using unsalted butter, increase the salt to 1/2 teaspoon in the bread and add a pinch of salt to the glaze.
- Brown sugar: Dark brown sugar will also work in this recipe.
- Pecans: For even more flavor, you can toast the pecans.
- Nutrition values are estimates.
Nutrition
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Adapted from Country Living.
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Comments & Reviews
Martha says
Can this recipe be made in a regular cake pan ?
Kate says
I haven’t tried that, but I don’t see any reason why you couldn’t. It’s basically a loaf cake, so it *should* work well in a different pan.
Deb says
I made this yesterday and took to work today as a surprise treat. It was an epic hit! Thank you for this delicious recipe!
Kate says
Thank you! I’m glad that it was a hit. =) Thanks for commenting!