Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato Cinnamon Bread is a moist and soft quick bread balanced between hearty and sweet flavors, spiced with cinnamon and nutmeg, and topped with a crunchy cinnamon sugar layer.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 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)

Instructions

  1. Preheat the oven to 350°F and grease a 9.25 x 5.25 inch loaf pan or line it with parchment paper for easier removal.
  2. In a large bowl or stand mixer bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing on low speed after each addition, then add the vanilla extract and mashed sweet potatoes; mix until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to break up any lumps.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated; avoid over-mixing.
  6. Pour the batter into the prepared loaf pan, smoothing the top gently.
  7. In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon cinnamon for the topping.
  8. Sprinkle the cinnamon sugar topping evenly over the batter; you may use about three-quarters of the mixture if preferred.
  9. Bake on the middle oven rack for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when gently pressed.
  10. Remove from oven and cool on a wire rack for about 15 minutes before removing from the pan.
  11. Slice and serve warm or cold, optionally with butter, cream cheese, or apple butter.
  12. Store leftover bread in a large ziplock bag in the refrigerator for up to 5 days.

Notes

Use canned or freshly baked sweet potatoes, mashed and cooled; freezing mashed sweet potatoes allows for convenient future baking., Lining the loaf pan with parchment paper and securing with heavy-duty paper clips helps with easy removal and tidy batter pouring., Check for doneness by the toothpick test or by gently pressing the top to see if it springs back., The cinnamon sugar topping adds a crunchy, sweet finish that complements the softness of the bread., This recipe makes one loaf that yields approximately 12 servings; can be doubled for two loaves.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Breads, Quick Breads, Desserts
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 249 kcal
  • Fat: 10 g
  • Carbohydrates: 35 g
  • Protein: 3 g