Cinnamon Sweet Potato Bread
Cinnamon Sweet Potato Bread is a moist, tender loaf infused with warm spices and the natural sweetness of mashed sweet potatoes. This comforting bread is the perfect treat and goes well with a cup of coffee!
Sweet Potato Bread
Sweet potatoes are nutrient powerhouses, so adding them to quick bread just makes sense. Right? Because I know what you’re thinking. Why add sweet potatoes to quick bread?
Sweet potatoes are naturally sweet which makes them a healthier choice when you’re craving something comforting. Try adding them to quick bread for flavor, texture, and nutrients.
For other sweet potato recipes, try our Sweet Potato Taco Bowls, Thai Sweet Potato Soup, or Sweet Potato Turkey Chili.
Why This Recipe Works:
- MOIST TEXTURE – This quick bread is super moist – the texture we desire in all of our bread recipes.
- NUTRIENT DENSE – Sweet potatoes are high in fiber, packed with vitamins, rich in potassium, and loaded with antioxidants. We love them in a variety of ways!
- FULL OF FLAVOR – The combo of sweet potatoes, cinnamon, and pumpkin pie spice adds incredible flavor. Take it from me and try it for yourself.
- FREEZES WELL – This sweet potato bread freezes incredibly well. Add it to freezer bags and enjoy it later!
What You’ll Need:
- sweet potatoes
- unsalted butter
- egg
- buttermilk
- vanilla extract
- flour
- brown sugar
- baking soda
- cinnamon & pumpkin pie spice
- kosher salt
How to make Cinnamon Sweet Potato Bread:
Step 1
Cook potatoes. Use a fork to poke holes all over one large sweet potato (or two smaller ones). Place in microwave and cook until the skin begins to wrinkle and the potato is easily pierced with a fork, 8 to 10 minutes. Let stand at room temperature until easy to handle, about 10 minutes.
Step 2
Mash potato. Remove potato skins when cool enough to handle, and then add to a mixing bowl. Add melted butter and brown sugar and use a fork or a hand mixer to combine well.
Step 3
Add remaining wet ingredients. Then add the egg, buttermilk, and vanilla extract – and mix again.
Step 4
Add dry ingredients. To the bowl, add the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix until just combined.
Step 5
Add batter to pan. Preheat oven to 350-degrees and coat loaf pan with baking spray. Pour batter into prepared pan and smooth gently to all sides of pan.
Step 6
Bake. Bake sweet potato bread in preheated oven for 38-42 minutes, or until done in the center. Remove pan from oven and let the bread sit for 10 minutes before removing.
Step 7
Cool bread. Carefully transfer quick bread to a wire cooling rack. Let cool completely.
Storing and Freezing:
- Store cooled bread in an airtight container on the countertop for 3-4 days.
- Freeze bread wrapped tightly in cling wrap and then a freezer bag for up to three months.
Recipe FAQs:
You can bake, boil, or steam the potato until soft, then mash thoroughly.
Yes! Just reduce the baking time and check with a toothpick.
Yes, you can substitute whole wheat flour or just a portion of the total amount. The bread will be more dense, however.
Other Delicious Quick Bread:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Cinnamon Sweet Potato Bread
Ingredients
- 1 cup mashed sweet potatoes
- 1/3 cup unsalted butter – melted
- 1 large egg
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 3/4 cup brown sugar
- 1 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Instructions
- Cook potatoes. Use a fork to poke holes all over one large sweet potato (or two smaller ones). Place in microwave and cook until the skin begins to wrinkle and the potato is easily pierced with a fork, 8 to 10 minutes. Let stand at room temperature until easy to handle, about 10 minutes.
- Mash potato. Remove potato skins when cool enough to handle, and then add to a mixing bowl. Add melted butter and brown sugar and use a fork or a hand mixer to combine well.1 cup mashed sweet potatoes, 1/3 cup unsalted butter, 3/4 cup brown sugar
- Add remaining wet ingredients. Then add the egg, buttermilk, and vanilla extract – and mix again.1 large egg, 1/2 cup buttermilk, 2 teaspoons vanilla extract
- Add dry ingredients. To the bowl, add the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix until just combined.1 ¾ cups all-purpose flour, 1 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon kosher salt
- Add batter to pan. Preheat oven to 350-degrees and coat loaf pan with baking spray. Pour batter into prepared pan and smooth gently to all sides of pan.
- Bake. Bake sweet potato bread in preheated oven for 38-42 minutes, or until done in the center. Remove pan from oven and let the bread sit for 10 minutes before removing.
- Cool bread. Carefully transfer quick bread to a wire cooling rack. Let cool completely.
Notes
- We like our quick bread slightly underbaked, as you can see from the photos. Bake longer if you wish.
- Store cooled bread in an airtight container on the countertop for 3-4 days.
- Freeze bread wrapped tightly in cling wrap and then a freezer bag for up to three months.