Harvest Corn Sweet Potato Bread

Tiffany Bannworth


This is a sweet bread that does not require yeast.

We love this served as an open-faced chicken or egg salad sandwich or even with just a pat of cream cheese.

I like to make this the same day as my Sweet Potato Chicken and Dumplings, since I can easily just boil extra sweet potatoes and reserve a little mash.


★★★★★ 2 votes

15 Min
50 Min


  • 3 c
  • 3/4 c
    wheat flour
  • 1 c
  • 3/4 c
    dark brown sugar
  • 1 Tbsp
    dark molasses
  • 1 Tbsp
  • 3
  • 1/2 c
    vegetable oil
  • 2 Tbsp
  • 1 tsp
    sea salt
  • 1 1/2 Tbsp
    baking soda
  • 1 Tbsp
    baking powder
  • 1 Tbsp
  • 1 can(s)
    corn (liquid included)
  • 1 1/2 c
    sweet potatoes (boiled and mashed)

  • 1/2 c
    pecans, chopped (optional)
  • 1 tsp
    kosher salt
  • 1 tsp
    turbinado sugar

How to Make Harvest Corn Sweet Potato Bread


  1. Preheat oven at 325.
  2. Beat eggs and sugar for 3 minutes. Then add oil, molasses, and vanilla and beat for an additional minute.
  3. Add all dry ingredient while stirring, then add garlic, corn, and sweet potatoes. Mix completely.
  4. Spray two loaf pans with olive oil non-stick spray and dust lightly with flour.
  5. Separate evenly into two loaf pans. Optionally sprinkle pecans, kosher salt, and turbinado sugar over the top of batter and place in oven for 40-50 minutes or until a piece of uncooked spaghetti when inserted into the center comes out clean.

    Remember to make this at the same time as,
    Sweet Potato Chicken and Mustard Dumplings.

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