Sweet Potato Cinnamon Bread

Sweet potato bread strikes that cozy balance between hearty and sweet, with snugly warm spices like cinnamon and nutmeg and a delightful cinnamon sugar topping that adds a crunchy, sweet finish, perfectly matching the tender softness of the bread.

This bread is wonderfully moist and soft, bursting with flavors that make it a perfect pick for breakfast, a cozy snack, or even a dessert. That crispy cinnamon sugar topping? Absolutely dreamy and just makes this autumn delight impossible to resist.

Honestly, I was a bit skeptical at first about how sweet potatoes would taste baked into a quick bread. I adore my slow cooker candied sweet potatoes, but I’d never used them in baking before. Sure, I’ve heard of Sweet Potato Pie, but I’ve never actually had a slice of that Southern classic.

Sweet Potato Bread is so straightforward to whip up. The recipe makes one loaf, but you can easily double it for two — one to keep, one to share with a friend (or neighbor!).

Picture this: a cozy cup of your favorite warm drink, a generous slice of this comforting bread, and a snug spot on the couch. Perfect little break, right? Let’s jump in and bake!

Ingredients Needed

• 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
• ¼ cup granulated sugar (for topping)
• 1 teaspoon cinnamon (for topping)

Sweet Potato Bread

First up, go ahead and preheat your oven to 350°(F). Lightly grease a 9.25 x 5.25 inch loaf pan to keep the bread from sticking.

TIP: For the easiest clean-up and to make sure your bread pops right out, I always line my loaf pan with parchment paper. This little trick is a must!

In a big mixing bowl or the bowl of your stand mixer, beat the softened butter and sugar together until they’re nice and fluffy. Then, add the eggs one at a time, beating well after each, and stir in the vanilla extract.

Next, stir in the mashed sweet potatoes until well combined.

Note: Feel free to use canned sweet potatoes or yams, or you can bake your own sweet potato, let it cool, peel, and mash it up. I like to bake an extra one or two with dinner, then peel and mash them, storing in the freezer so I can whip up this bread anytime I want.

Dry Ingredients

Now, in a different large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Giving these ingredients a good whisk helps them mix seamlessly later and breaks up any lumps, so your bread’s texture comes out perfectly smooth.

Slowly add these dry ingredients to your wet mixture, mixing on low speed just until it all comes together. Avoid over-mixing to keep your bread tender.

Pour your batter into the loaf pan that you’ve got ready.

TIP: For a neat trick, I use heavy-duty paper clips to keep my parchment paper perfectly in place when pouring the batter. It really helps keep things tidy.

Next, in a small bowl, stir together the sugar and cinnamon for the topping until they’re mixed well.

Sprinkle the cinnamon sugar evenly over the top of your batter. You don’t need to use all the topping if you don’t want to—I used about three-quarters for this loaf, and it was just right.

Baking Instructions

Pop the bread into the oven on the middle rack, still set at 350°(F).

Let it bake for 55 to 65 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean. Another trick I love is gently pressing the top of the loaf—if it springs back, it’s ready to go. I find this method works as perfectly as the toothpick test.

Let your bread cool for about 15 minutes on a wire rack before attempting to remove it from the pan.

Once it’s cooled, go ahead and slice it up. You can enjoy this bread warm or cold. I love it with a bit of butter or even some softened cream cheese. If you have apple butter on hand, spread some on top for an extra touch of deliciousness. (No judgments here if you sneak a second slice—it happens to the best of us!)

Store any leftover bread in a large ziplock bag in your fridge, and it should stay fresh for up to 5 days…if it makes it that long in your house!

This quick bread isn’t overly sugary. It’s tender and moist with a gentle sweet potato flavor that shines through. The real star of the show is that crunchy cinnamon sugar topping that adds the perfect hello to your taste buds. It’s a lovely treat whether you’re starting your day, need a comforting snack, or want a simple dessert.

Each bite feels like a warm hug, making it a perfect dish to share with your loved ones—or to keep all to yourself, I won’t judge!

No matter your baking skill level, this sweet potato bread is a wonderful addition to your seasonal recipe box!

Thanks so much for stopping by and sharing a little time in my kitchen. I hope your home enjoys this cozy bread just as much as we do. You’ll find the printable recipe just below.