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Sweet Potato Cinnamon Bread Recipe

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4.3 from 5 reviews

This Sweet Potato Cinnamon Bread is a moist and flavorful loaf that combines the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg. Perfect for breakfast, snack time, or dessert, this bread features a sweet cinnamon sugar topping that adds a delightful crunch.

Ingredients

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 ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9.25 x 5.25 inch loaf pan or line it with parchment paper for easier removal after baking.
  2. Cream Butter and Sugar: In a large mixing bowl or mixer bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
  3. Add Eggs, Vanilla, and Sweet Potatoes: Add the eggs one at a time to the butter mixture, mixing on low speed after each addition. Then mix in the vanilla extract and the mashed sweet potatoes until combined.
  4. 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.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently just until combined to prevent overmixing which can toughen the bread. Pour the batter into the prepared loaf pan.
  6. Add Topping: In a small bowl, mix together ¼ cup granulated sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon sugar mixture evenly over the top of the batter to create a sweet, crunchy topping during baking.
  7. Bake: Place the loaf pan on the center rack of the preheated oven and bake for 55 to 65 minutes. Insert a toothpick into the center of the loaf; it should come out clean when done.
  8. Cool and Serve: Remove the bread from the oven and let it cool in the pan on a wire rack for 15 minutes. Then remove the bread from the pan, slice, and serve. Store leftover bread in a large ziplock bag in the refrigerator for up to 5 days.

Notes

  • For easier removal, line your loaf pan with parchment paper instead of just greasing it.
  • Make sure the sweet potatoes are well mashed and cool to avoid curdling the batter.
  • You can lightly toast the slices before serving for added texture and flavor.
  • Adjust baking time slightly if using a different size loaf pan; smaller loaf pans may require less time.
  • Store the bread refrigerated and bring to room temperature or warm slightly before serving.

Find it online: https://lauracooks.com/sweet-potato-cinnamon-bread-recipe/