Sweet Potato and Coconut Bread

56 Ratings
  • 5 Rating Star 46
  • 4 Rating Star 8
  • 1 Rating Star 1
  • 3 Rating Star 1
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This bread is a welcomed treat anytime. I especially love it with a good book and a cup of my favorite tea. Recipe can also be made in two 5x9-inch loaf pans.

By Maybelle Miller
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.

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  • Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.

  • Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan.

  • Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving:
415.43 calories; 6.23 g protein; 56.6 g carbohydrates; 19.16 g fat; 77 mg cholesterol; 320.89 mg sodium.Full Nutrition

Reviews (48)

Read All Reviews

Most helpful positive review

naples34102
06/12/2013
I recently bought and prepared some sweet potatoes wondering if I still hated them as much as my childhood memories told me I did. The roasted sweet potatoes I made with them were a vast improvement but neither Hubs nor I were fond enough of them to eat them again. So what to do with the four or five baby sweet potatoes I had left? I chose this recipe thinking I might as well embrace the sweetness of the sweet potatoes in something like this rather than fight with them in another savory vegetable side dish. And if it wasn't for having these leftover sweet potatoes I never would have experienced this simply excellent bread. Hubs would never have tolerated the coconut or the nuts but since he wasn t about to eat anything Sweet Potato anyway I included them both. As I measured out the cooked mashed sweet potatoes I found myself about 1/3 c. short (1/2 recipe). Not a problem I just grabbed a jar of strained baby food carrots and used them to make up the difference. I liked this it s moist not as heavy as other breads of this type not as sweet (and I liked that!) and is delicately spiced (and I liked that too). I also liked the flavor only butter can impart. Until I made this I probably would have thought it similar to pumpkin bread but it s really not. It s lighter and brighter in color almost like mango and has a flavor all its own. Not sure I ll buy sweet potatoes again but as this recipe s first reviewer I can tell you I couldn't have been more pleased.
Helpful
(66)

Most helpful critical review

Anonymous
09/09/2016
I didn't care for this recipe. It's not moist and is rather dry.
56 Ratings
  • 5 Rating Star 46
  • 4 Rating Star 8
  • 1 Rating Star 1
  • 3 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
naples34102
06/12/2013
I recently bought and prepared some sweet potatoes wondering if I still hated them as much as my childhood memories told me I did. The roasted sweet potatoes I made with them were a vast improvement but neither Hubs nor I were fond enough of them to eat them again. So what to do with the four or five baby sweet potatoes I had left? I chose this recipe thinking I might as well embrace the sweetness of the sweet potatoes in something like this rather than fight with them in another savory vegetable side dish. And if it wasn't for having these leftover sweet potatoes I never would have experienced this simply excellent bread. Hubs would never have tolerated the coconut or the nuts but since he wasn t about to eat anything Sweet Potato anyway I included them both. As I measured out the cooked mashed sweet potatoes I found myself about 1/3 c. short (1/2 recipe). Not a problem I just grabbed a jar of strained baby food carrots and used them to make up the difference. I liked this it s moist not as heavy as other breads of this type not as sweet (and I liked that!) and is delicately spiced (and I liked that too). I also liked the flavor only butter can impart. Until I made this I probably would have thought it similar to pumpkin bread but it s really not. It s lighter and brighter in color almost like mango and has a flavor all its own. Not sure I ll buy sweet potatoes again but as this recipe s first reviewer I can tell you I couldn't have been more pleased.
Helpful
(66)
Jenn
02/23/2014
This is a great recipe! I didn't have any walnuts or any other nut for that matter but it still was good. This is so moist! I made a few smaller sized loaves and they were done in about 50 minutes so make sure you adjust the time if you decrease the size. I also added a handful of chocolate chips in one of the loaves - mmmmm that was also really good if you like chocolate.
Helpful
(21)
Julia
08/27/2014
I love to bake pumpkin bread but have never tried making sweet potato bread before. My first thought was "YUM!" This bread has all the best flavors of autumn and is incredibly moist and satisfying. Because I like to eat breads like this for breakfast I tweaked the ingredients to make a more wholesome and nutritious bread. I used white whole wheat flour replaced the 2 cups of white sugar with 1 cup of sucanat (natural dehydrated cane sugar) and replaced the butter with applesauce. Amazing!
Helpful
(12)
Karen Freeman
09/01/2014
Very nice moist loaf. I substituted 1/2 the butter for coconut oil and enjoyed the enhanced coconut flavor; also substituted 1/2 c of white flour for flax flour. This is a keeper.
Helpful
(12)
Amateur
08/03/2013
My mom loved it so much she actually asked me to make 4 loaves. It that delicious
Helpful
(11)
Laura L
02/17/2014
Switched out the walnuts for pecans otherwise followed the recipe exactly. It's delicious - not overpowering one way or the other as far as taste goes. Not too sweet not too cinnamon-y - very nice quick bread that uses up sweet potatoes when you've got extra.
Helpful
(11)
Star
04/08/2014
I loved this! It turned out perfect! Not too sweet but very filling. I didn't add any nuts but I think it would taste great with them. Other than the 1/3 cup of baby carrots I added when I ran out of sweet potato and the lack of nuts I didn't change the recipe at all and it was very satisfying!
Helpful
(9)
sdasilva76
12/10/2016
I would give it 6 starts if i could. I tweaked it a little but it was unbelievably good. I used half butter and half coconut oil pine nuts and a raisin/cranberry mix. After I had the batter in the pans I sprinkled a mixture of brown sugar and shredded unsweetened coconut on top before popping them in the oven. My family loves it! And it's become one of my go-to recipes to take to friends' houses.
Helpful
(7)
Gina
04/13/2014
Very good! I've also made this with mashed very black plantains with equally good results;)
Helpful
(6)
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