Not sure what to do with leftover sweet potato casserole? Or just want to eat more sweet potatoes? This sweet potato bread lets you make the most of sweet potatoes, and is perfect for breakfast or dessert. This Sweet Potato Bread is my favorite way to give leftover sweet potato casserole a second life. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipeSweet Potato Bread RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This sweet potato bread recipe is one of my favorite brunch recipes during fall. Here’s what makes it special: Moist and Tender Texture: The mashed sweet potatoes keep this bread super tender. It’s that same natural moisture I love in these Sweet Potato Muffins. Warm, Cozy Flavor: Cinnamon, ginger, cloves, and nutmeg come together for that classic fall aroma. Easy to Make: Everything mixes up in one bowl, and there’s no fancy equipment needed. Perfect for Leftovers: This bread is a great way to use up leftover Sweet Potato Casserole. You can even toss in leftover streusel topping for extra flavor and texture. Great for Sharing: It makes two loaves, so you can keep one and gift the other. It’s a cozy bake that’s just as shareable as my Sweet Potato Cinnamon Coffee Cake. Key Recipe Ingredients Mashed Sweet Potatoes – The key ingredient that gives this bread its moist texture and natural sweetness. Use leftover sweet potato casserole or freshly mashed sweet potatoes. Brown Sugar – Brings a deeper, caramel-like flavor and extra moisture. Use 1 cup if using leftover sweet potato casserole, or 1½ cups if using freshly cooked sweet potatoes. Orange Juice – Adds a light citrus note that brightens the flavor and keeps the bread moist. You can substitute milk or water if needed. Eggs – Provide structure and help the bread rise while keeping it light and fluffy. Vanilla Extract – Enhances the sweetness and ties together all the warm spice flavors. Baking Soda and Baking Powder – Help the bread rise and stay soft inside. Substitutions And Variations Here are some of our favorite substitutions and variations: Sweetener Options: I like using a mix of granulated and brown sugar for depth, but you can swap in coconut sugar or maple syrup for a slightly different sweetness. Add-Ins: Try folding in chopped pecans, walnuts, or chocolate chips for extra texture. You can also stir in shredded coconut or raisins if you like a little chew. Mini Loaves or Muffins: I sometimes bake the batter in mini loaf pans or muffin tins for easy gifting or grab-and-go breakfasts. Just shorten the bake time and keep an eye on them. Step-By-Step Recipe Instructions Add wet ingredients to mashed sweet potatoes in a bowl. Combine until well mixed. Mix dry ingredients. Combine dry ingredients with wet ingredients. Pour into a greased pan and bake for 60-65 minutes. Drizzle cream cheese icing and serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make Entirely Ahead: This sweet potato bread stays moist for several days. Bake it, let it cool completely, then wrap each loaf tightly in plastic wrap or foil. Keep at room temperature for up to 3 days. This Sweet Potato Bread comes out tender and rich every time, with just the right blend of spice and sweetness. Video: Watch Us Make This Recipe Print Sweet Potato Bread Transform your leftover sweet potato casserole into this delicious sweet potato bread! Or, use freshly mashed sweet potatoes. Either way, you're going to love this moist, dense quick bread! Course Breakfast, brunchCuisine AmericanDiet VegetarianMethod Bake Prep Time 10 minutes minutesCook Time 1 hour hour 5 minutes minutesTotal Time 1 hour hour 15 minutes minutes Servings 24 Calories 211kcal Author Amy Dong Ingredients1 cup granulated sugar1 to 1 ½ cup brown sugar packed, see notes ⅔ cups orange juice⅔ cup vegetable oil4 large eggs2 teaspoons vanilla extract2 cups sweet potatoes mashed, from leftover casserole or freshly cooked3 ⅓ cups all purpose flour2 teaspoons baking soda½ teaspoon baking powder1 teaspoon salt3 teaspoons ground cinnamon1 teaspoon ground ginger½ teaspoon ground cloves½ teaspoon ground nutmeg InstructionsPreheat oven to 350F and grease two 9×5 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. Video Notes If using freshly roasted sweet potatoes, use 1 1/2 cups of brown sugar. If using leftover sweet potato casserole, which usually already contains added sugar, then use 1 cup brown sugar.  I use the leftover filling from this sweet potato casserole for this moist bread.  If you’re using leftover sweet potato casserole in this recipe, you can include any streusel topping straight into the batter, or you can just use the sweet potato casserole filling only.  For an optional cream cheese icing, combine 4 oz very soft cream cheese, 1 TB melted butter, 1 1/2 C powdered sugar, 1/2 tsp vanilla extract, and 1 TB milk. Mix well and drizzle on top of cooled bread.  I also love using this super-easy cinnamon spice glaze to top off this sweet potato bread.  This recipe is part of our Holiday Brunch Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 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 Frequently Asked Questions Can I use canned sweet potatoes instead of fresh or leftover casserole? Yes, you can use canned sweet potatoes or yams. Just drain them well and mash until smooth before measuring. The flavor will still be delicious and the texture nice and moist. What if I don’t have orange juice? You can substitute apple juice or even milk for the orange juice. The bread will still bake up soft and flavorful, though the orange juice adds a light citrus note that balances the sweetness. How long does it keep? Store cooled bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. It also freezes well for up to 3 months – just wrap tightly and thaw overnight before serving. More to Bake and Eat Best Pumpkin Bread Recipe – This is the Best Pumpkin Bread you’ll ever taste! It’s unbelievably moist and tender and is topped with a cinnamon-brown sugar crumble. Apple Fritter Bread – This apple streusel bread has a delicious, crispy sugary streusel topping with moist apple bread baked underneath. Zucchini Carrot Bread (One-Bowl) – This One-Bowl Zucchini Carrot Bread is healthy quick bread that’s moist and flavorful. It makes two ultra-satisfying loaves. Lemon Blueberry Bread – This Lemon Blueberry Bread recipe is moist and tender, with a luscious lemon glaze that sets it apart from the rest. The post Sweet Potato Bread appeared first on Chew Out Loud.