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Sweet Potato Cinnamon Bread

Sweet Potato Cinnamon Bread for Cozy Mornings at Home

Sweet Potato Cinnamon Bread is a cozy, easy-to-make quick bread infused with warm spices, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1.5 cups Sweet Potatoes, mashed Canned sweet potatoes can be a convenient option.
  • 0.5 cups Butter, softened Opt for plant-based butter for a dairy-free alternative.
  • 1 cup Granulated Sugar Can be reduced or substituted with alternative sweeteners.
  • 2 large Eggs Flax eggs work well for a vegan version.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract is best for optimal taste.
  • 1.5 cups All-Purpose Flour Consider whole wheat flour for a healthier twist.
  • 1 teaspoon Baking Soda Leavening agent that helps the bread rise.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 teaspoon Ground Cinnamon Adjust to your preference.
  • 0.25 teaspoon Ground Nutmeg Freshly grated is recommended.
For the Topping
  • 0.25 cups Granulated Sugar for Topping Adjust based on your sweet tooth.
  • 1 teaspoon Ground Cinnamon for Topping Adds an extra sprinkle of flavor.

Equipment

  • Loaf pan
  • Mixing Bowl
  • Hand mixer
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9.25 x 5.25 inch loaf pan.
  2. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Incorporate eggs one at a time into the mixture, adding vanilla extract after the last egg.
  4. Fold in the mashed sweet potatoes until evenly distributed.
  5. In a separate bowl, whisk together flour, baking soda, salt, ground cinnamon, and nutmeg.
  6. Gradually mix the dry ingredients into the wet batter until just combined.
  7. Prepare the topping by mixing granulated sugar and ground cinnamon, then sprinkle over the batter.
  8. Bake for 55-65 minutes, checking for doneness with a toothpick.
  9. Let the bread cool in the pan for about 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 800IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store in a ziplock bag for up to 5 days or freeze for up to 3 months. Reheat in a microwave for warm slices.

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