Sweet Potato and Coconut Bread Recipe - Allrecipes.com
Sweet Potato and Coconut Bread Recipe
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Sweet Potato and Coconut Bread
Sweet and dense bread that's more like dessert and uses leftover sweet potatoes. See more

Sweet Potato and Coconut Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 10-inch tube pan Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
  2. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

Most Helpful Critical Review
Oct 14, 2014

While this was simple to put together and it baked up just fine, I thought the flavor was just "OK."

Feb 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.

Aug 03, 2013

My mom loved it so much, she actually asked me to make 4 loaves. It that delicious

Feb 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.

Sep 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.

Aug 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!

Apr 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!


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 19.2 g
  • 29%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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