Sweet Potato and Coconut Bread

Sweet Potato and Coconut Bread

7 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Maybelle Miller
Recipe by  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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Adjust Servings

Original recipe yields 1 10-inch tube pan



  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 (7)

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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 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.



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



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.

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Amount Per Serving (16 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 19.2 g
  • 29%
  • Carbs
  • 56.6 g
  • 18%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 321 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Sweet Potato Bread I


next recipe:

Pumpkin Sweet Potato Bread