Print

Sweet Potato Cinnamon Bread

Close-up of two thick slices of moist Sweet Potato Cinnamon Bread on a white plate, backlit by a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this moist sweet potato cinnamon bread from scratch. This easy quick bread recipe results in a fluffy, warmly spiced loaf perfect for breakfast or a simple dessert.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup milk (dairy or non-dairy for vegan option)
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the mashed sweet potato and vanilla extract until combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the milk until the batter is smooth. If using, fold in the chopped nuts.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For an extra moist quick bread, use slightly more sweet potato puree, up to 1 1/4 cups.
  • To make this a Vegan Sweet Potato Cinnamon Loaf, substitute the butter with 1/2 cup melted coconut oil and use your preferred non-dairy milk.
  • For a Gluten Free Sweet Potato Bake Ideas variation, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
  • Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

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