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Sweet Potato Cinnamon Bread Recipe

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4.2 from 9 reviews

This Sweet Potato Cinnamon Bread is a moist and flavorful loaf perfect for breakfast or a cozy snack. Made with mashed sweet potatoes, warm spices, and a cinnamon sugar topping, it’s a delicious twist on traditional quick bread that combines comforting fall flavors with a tender crumb.

Ingredients

Batter Ingredients

  • 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 cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9.25 x 5.25 inch loaf pan thoroughly or line it with parchment paper to ensure easy removal of the bread after baking.
  2. Cream Butter and Sugar: In a large mixing bowl or stand mixer bowl, cream together the softened butter and 1 cup granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender texture.
  3. Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture on low speed to combine well without curdling. Then mix in the vanilla extract and mashed sweet potatoes, blending thoroughly for a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir or gently mix until just combined to avoid overmixing, which can make the bread tough. Then pour the batter into the prepared loaf pan.
  6. Prepare and Add Topping: In a small bowl, combine ¼ cup granulated sugar with 1 teaspoon cinnamon. Sprinkle this evenly over the top of the batter to create a sweet and aromatic crust as it bakes.
  7. Bake the Bread: Place the loaf pan on the center rack of your preheated oven. Bake for 55 to 65 minutes. To check doneness, insert a toothpick into the center of the loaf; it should come out clean when the bread is fully baked.
  8. Cool and Serve: Remove the bread from the oven and cool on a wire rack for 15 minutes before taking it out of the pan. Slice and serve warm or at room temperature. Store leftovers in a large ziplock bag in the refrigerator for up to 5 days.

Notes

  • Using parchment paper can help prevent sticking and allow for easy removal of the bread.
  • You can substitute butter with margarine or oil if desired, but note the flavor and texture may vary slightly.
  • Adjust the spices to your preference; more cinnamon or nutmeg can enhance the warmth of the bread.
  • Sweet potatoes should be thoroughly mashed for a smooth batter without lumps.
  • Store the bread tightly wrapped or in an airtight container to retain moisture.
  • For longer storage, slices can be frozen and toasted before serving.

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