This sweet potato bread is so easy to make. It doesn’t require any yeast, kneading or proofing. It also doesn’t need eggs, butter or oil. The bread is just 3 ingredients and takes about five minutes to prepare before it’s ready to be baked.
I’ve made a lot of easy breads lately but this one is one of my favorites. The sweet potato gives the bread a hint of sweetness and keeps the bread very moist. The bread is very soft and tender.
- Sweet Potato Puree
- Self-Rising Flour
- Milk or milk substitutes
Sweet Potato Puree: You can make your own sweet potato puree or used canned puree. For canned, I like using Farmer’s Market Organic Sweet Potato Puree, which is sold at most supermarkets near me. Sweet potato puree can be substituted with pumpkin puree but the bread won’t be sweet.
Self-Rising Flour: I use self-rising flour because it already has baking powder and salt added to it. My favorite brand is Lily’s. If you don’t have self-rising flour, you can easily make your own by mixing together all-purpose flour, baking powder and salt. I share the exact measurements in the notes section of the recipe card at the end of the post.
Milk: I used low fat milk, but you can also use fat free or whole milk. Dairy milk alternatives like soy milk or almond milk should also work.
Even though this bread does not contain yeast, it has a similar consistency to bread made with yeast. It’s not like other quick breads that usually have a cake-like texture. However, the bread is very soft and tender and crumbles a little more than most yeast breads. I actually prefer the easy soft texture. I was able to eat this when going through some dental problems and my toddler is able to easily chew on this as well.
How to Make Sweet Potato Puree
This bread uses pure sweet potato puree (nothing else added to the puree). You can use canned sweet potato puree or make your own. To make your own sweet potato puree, you just need to cook the sweet potatoes until soft, remove the skins, and puree them in a food processor or blender.
You can cook the sweet potatoes by boiling them or roasting them in the oven. If you are boiling them, I recommend peeling them before boiling them. If you are roasting them, you can remove the skin after the potatoes are done roasting because once they are roasted, it is easy to pull the skin off of the sweet potatoes.
Once the potatoes are cooked until soft (and skins are removed), put the sweet potatoes in the blender or food processor and blend until smooth.
More Easy Bread Recipes
3 Ingredient Sweet Potato Bread
- 1 cup (240 g) sweet potato puree
- 2 cups (250 g) self-rising flour
- 5 oz milk
- Preheat oven to 350°F. Line an 8 x 4 inch baking pan with parchment paper.
- In a large mixing bowl, add all ingredients. Whisk together until batter is smooth and no flour lumps remain. Pour mixture into prepared pan.
- Bake for about 45-50 minutes or until bread is done. When bread is done, toothpick inserted should come out clean, when you press on the loaf it should also bounce back. Let bread cool before cutting and slicing.
- To make your own self-rising flour, whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt. Measure out 2 cups for the recipe.
- Bread can be stored in an airtight container at room temperature for 1-2 days or in the fridge or freezer for longer.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.