Cinnamon Sweet Potato Bread

Three pieces of stacked sweet potato bread with a partial piece on top.

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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!

Course Bread

Cuisine American

Keyword cinnamon sweet potato bread

Servings servings

Calories 226kcal

Author Sue Ringsdorf

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.

Nutrition