Sweet Potato and Coconut Bread

Sweet Potato and Coconut Bread

Maybelle Miller

"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

1 h 25 m servings 415 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

Read all reviews 34
  1. 39 Ratings

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Most helpful positive review

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 impro...

Most helpful critical review

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

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Least positive
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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 impro...

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...

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 satis...

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.

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 - ver...

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

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 o...

Very good! I've also made this with mashed very black plantains with equally good results ;)

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

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