Cozy Sweet Potato Bread with Crumble Topping
This post may contain affiliate links.
Move over pumpkin bread, this cozy sweet potato bread with crumble topping is flavorful, moist, and even made a little heathier! And you only need easy to find ingredients and less than 20 minutes of prep time to make this easy sweet potato bread recipe! It will quickly become you new favorite bread to make in the cooler months.
Sweet potato bread needs to be on your baking list this winter! It is packed with cozy flavors, moist, and has a few simple swaps to make it a touch healthier. It is a family favorite, and makes for a tasty sweet breakfast, snack or even turn it into a dessert with some whipped cream or ice cream!
Why you will love this sweet potato bread
Easy: Because this is a quick bread recipe, there is no yeast, making the recipe fast and so easy to make. You will need about 20 minutes of prep time and the rest is just waiting for the bread to bake in the oven. You can make this recipe even faster and easier if you have the sweet potato already cooked and cooled. (Do not toss out leftover sweet potato, it can be turned into a tasty bread!)
Flavorful: The combination of the sweet potato, warm spices and crumble topping makes this bread so flavorful! It never last long when we make it!
Healthier version: This bread has been lightened up a touch with the wheat flour and reduced added sugar. The blend of wheat flour and all purpose flour allows the texture to remain soft, while giving the bread extra fiber. And the added sugar is reduced compared to other recipes, giving this quick bread just enough sweetness without having to add a ton of sugar.
Ingredients and variations
All-Purpose flour: No need for fancy flours in this sweet potato bread recipe. If you need to make the bread gluten-free, use 1 3/4 cups of 1:1 ratio gluten-free flour and skip the wheat flour.
Wheat Flour: Wheat flour blends into this bread nicely and you cannot even tell it is there. You can replace with all-purpose flour if you wish.
Spices: Ground spices such as cinnamon, nutmeg, cloves and ginger go perfectly with the sweet potato flavors and makes this bread such a cozy treat.
Baking powder and soda: The leavening agents used to help the bread rise.
Salt: Enhances the flavors.
Honey: Adds the perfect touch of sweetness. You can swap for maple syrup.
Sweet Potato Puree: You will need 1 cup of cooked sweet potato, which is roughly 1 medium sweet potato. Make sure you do not use any skin.
Neutral oil: Neutral tasting oil such as avocado, canola or vegetable oil adds moisture to the loaf.
Vanilla Extract: Adds flavor to the sweet potato bread.
Eggs: Adds structure to the bread.
Greek Yogurt: Keeps the loaf moist. You can swap for sour cream or regular plain yogurt.
Crumble topping: The crumble topping is made up of all-purpose flour, brown sugar, cinnamon and butter.
How to make sweet potato bread
- Preheat the oven the 350 degrees. Grease or line with parchment paper a 9×5 inch metal bread pan.
- In a medium mixing bowl, add the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, ground ginger, and salt. Whisk together and set aside.
- In a separate large mixing bowl, add the eggs, honey, vanilla, Greek yogurt, sweet potato puree, and oil together. Whisk together until fully combined. Add the dry ingredients into the wet. Gently stir until just combined, being sure not to over mix.
- To make the crumble topping, add the flour, brown sugar, and cinnamon into a medium mixing bowl. Whisk together. Add the cold butter pieces and using a pastry cutter or fork, cut the butter into the flour mixture until the butter is broken down and resembles coarse sand.
- Pour the sweet potato batter into the bread pan. Evenly sprinkle the the crumble over the batter.
- Bake for 45-50 minutes or until the batter has fully set and a tooth pick comes out clean when inserted into the center of the bread. Let cool slightly and enjoy!
Can pumpkin be used instead of sweet potato?
Unfortunately for this recipe, you cannot swap pumpkin puree for the sweet potato. Pumpkin puree has higher more moisture so a clean swap will not work.
But if you would like a pumpkin bread, check out my spiced pumpkin bread or chocolate chip pumpkin bread recipe!
How to store this sweet potato loaf
You can store this sweet quick bread at room temperature in a air tight container for about 3 days or in the fridge for about 4-5 days.
You can also freeze the loaf up to 3 months. To freeze the bread, let cool completely. You can slice it or keep the loaf whole. Wrap tightly with plastic wrap followed by foil. Label the date on the foil. When ready to eat, you can defrost in the refrigerator.
Expert tips and tricks
- Make sure the sweet potato is fully cooled before adding it to the batter.
- Grease the measuring cup with a little bit of oil (or measure your oil first) before adding the honey. This will help the honey slide right out.
- Aim to use a dark metal loaf pan if possible. Dark metal heats more evenly, helping the bread bake at a more even rate. Glass pans can cause the bottom of the bread to get too brown.
- Line your loaf pan with parchment paper for an easy and fast clean-up.
If you give this cozy sweet potato bread with crumble topping a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happing baking. I hope you love this sweet potato bread as much as we do.
Cozy Sweet Potato Bread with Crumble Topping.
Ingredients
- 1 C. All-purpose flour
- 3/4 C. Wheat flour
- 2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Cloves
- 1/2 tsp. Ginger (ground)
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 1/2 tsp. Salt
- 2/3 C. Honey
- 1 C. Cooked sweet potato (peeled and cooled)
- 1/2 C. Neutral Oil (such as avocado, canola or vegetable oil)
- 1 tsp vanilla extract
- 2 eggs
- 1/2 C. Plain Greek yogurt
Crumble:
- 1/3 C. All-purpose Flour
- 1/4 C. Brown sugar
- 1/2 Tbsp. Cinnamon
- 3 Tbsp. Unsalted Cold butter (cut into small pieces)
Instructions
- Preheat the oven the 350 degrees. Grease or line with parchment paper a 9×5 inch metal bread pan.
- In a medium mixing bowl, add the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, ground ginger, and salt. Whisk together and set aside.
- In a separate large mixing bowl, add the eggs, honey, vanilla, Greek yogurt, sweet potato puree, and oil together. Whisk together until fully combined. Add the dry ingredients into the wet. Gently stir until just combined, being sure not to over mix.
- To make the crumble topping, add the flour, brown sugar, and cinnamon into a medium mixing bowl. Whisk together. Add the cold butter pieces and using a pastry cutter or fork, cut the butter into the flour mixture until the butter is broken down and resembles coarse sand.
- Pour the sweet potato batter into the bread pan. Evenly sprinkle the the crumble over the batter.
- Bake for 45-50 minutes or until the batter has fully set and a tooth pick comes out clean when inserted into the center of the bread. Let cool slightly and enjoy!
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
