Sweet Potato Bread is a Southern quick bread with a tender, moist crumb and slightly crisp edges. My early attempts were too sweet and flat in texture, but over time I adjusted the ingredients and methods to arrive at this improved version.

This recipe uses whole grain white wheat flour for a nutty, hearty texture, plenty of mashed sweet potato, and shredded carrot for extra moisture. It’s gently spiced with cinnamon and nutmeg, sweetened with honey, and dotted with tender dates and buttery pecans for contrast.