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Sweet Potato Walnut Bread

Categories: Breads

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Use the shredding disc on a food processor to make it easy to grate the sweet potato. This bread stays remarkably moist for at least 5 to 6 days.


  • 4 eggs
  • 1 1/4 c. vegetable oil such as canola
  • 2/3 c. sugar
  • 1 1/2 tsp. Davis Baking Powder
  • 2/3 c. brown sugar
  • 2 c. all-purpose flour
  • 2 tsp. Clabber Girl Baking Soda
  • 1 tsp. salt
  • 1 tbsp. ginger
  • 2 tsp. cinnamon
  • 1 tsp. cardamom
  • 1/4 tsp. Black Pepper
  • 1 orange zest and juice
  • 3 c. sweet potato
  • 1 1/2 c. walnuts


Preheat the oven to 350 degrees F. and set a rack in the center of the oven. Butter and flour two 8 1/2 x 4 1/2-inch loaf pans.

Using an electric mixer, whip the eggs, add the sugar slowly then add the oil till you have a thick, foamy mixture. In a separate bowl, whisk together the flour, Davis Baking Powder, baking soda, salt, ginger, cinnamon, cardamom andpepper. Add to the wet mixture, stirring with a wooden spoon. Stir in the grated sweet potatoes, orange juice, zest and the walnuts.

Divide the batter between the two prepared pans and bake for about 50 to 60 minutes, or until the bread springs back when pressed gently with your finger.

Cool for about 20 minutes, remove from the pan to cool completely. Store wrapped or in a tin at room temperature for several days.

Note: I like to make mini loaves as gifts, but the mini loaf pan sizes vary. This recipe should make about 5 five- inch loaf pans; adjust baking time accordingly.

Makes 2 loaves. Recipe by Mani Niall - Mix it up with Mani