Sweet Potato Cinnamon Bread Recipe
This Sweet Potato Cinnamon Bread is a moist and flavorful loaf perfect for a cozy breakfast or afternoon snack. It combines the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg, topped with a cinnamon-sugar crust for an irresistible finish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bread Batter
- 1½ cups sweet potatoes (mashed)
- ½ cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Topping
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9.25 x 5.25 inch loaf pan. For easier removal, you can also line the pan with parchment paper.
- Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, cream together the softened butter and 1 cup sugar until the mixture is light and fluffy. This helps incorporate air for a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, mixing at low speed to combine well. Then add the vanilla extract and mashed sweet potatoes, mixing until fully blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to ensure even distribution of leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the bread.
- Prepare Topping and Add to Batter: In a small bowl, mix the ¼ cup granulated sugar with 1 teaspoon cinnamon. Pour the batter into the prepared loaf pan and evenly sprinkle the cinnamon-sugar topping over the batter.
- Bake the Bread: Place the loaf pan on the center rack of the preheated oven. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and cool on a wire rack for 15 minutes. Then carefully remove it from the pan, slice, and serve. Store leftovers in a large ziplock bag in the refrigerator for up to 5 days.
Notes
- You can substitute the all-purpose flour with a gluten-free blend to make this bread gluten-free.
- For a dairy-free version, substitute butter with coconut oil or a dairy-free margarine.
- Make sure the sweet potatoes are well mashed for optimal texture.
- Check doneness with a toothpick at 55 minutes to avoid overbaking.
- Leftover bread makes great toast the next day.
Keywords: sweet potato bread, cinnamon bread, sweet potato cinnamon bread, quick bread, fall recipes, sweet potato recipes
