Cinnamon Sweet Potato Bread
User Reviews
4.6
573 reviews
Excellent
Cinnamon Sweet Potato Bread
Report
🍁🍠🍂 Wondering what to do with those leftover sweet potatoes? Make this quick bread recipe! Sweet potatoes do a wonderful job of keeping this bread extremely soft and moist. It's almost like cake it's so soft, springy, and bouncy!
Share:
Ingredients
- 1 ½ cups mashed sweet potatoes 2 medium or 1 very large
- 3 tablespoons water
- 2 large eggs
- ½ cup canola or vegetable oil
- ¼ cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder mixed with the proper amount of water as stated on package)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¼ cup light brown sugar packed
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger or to taste
- 1 teaspoon ground nutmeg or to taste
- ½ teaspoon ground allspice or to taste
- ½ teaspoon ground cloves or to taste
- ¼ teaspoon salt or to taste
Add to Shopping List
Instructions
- Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.
- Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plastic wrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. (Or boil in a pot of water on the stove, drain very well). Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.
- To the mashed sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside. (I used buttermilk powder and added 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture)
- In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine.
- Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Take your time stirring until no stray bits of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula as necessary because it's very easy to miss dry ingredients hiding at the bottom of the bowl in this batter. Stir and fold with a gentle hand as to not over-mix and over-develop the gluten, which results in tougher bread.
- Turn batter out into prepared pan(s), smoothing the top lightly with a spatula. Bake for 60 to 70 minutes for a 9x5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through; if it takes longer than 70 minutes, so be it - bake it longer. Baking Times - I estimate that 8x4 loaves will take about 40 to 45 minutes, a Bundt about 1 hour, muffins about 18-20 minutes, but I haven't tried those versions and they are just guesstimates. No matter what, always bake until your item is done, however long that takes in your oven given your pan.
- Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- Storage: Bread will keep at room temperature for up to 5 days. I store my bread by wrapping the completely cooled loaf in plastic wrap, and then placing loaf inside a gallon-sized Ziplock. It can be frozen for up to 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
279kcal
(14%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
28mg
(9%)
Sodium
210mg
(9%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
2409IU
(48%)
Vitamin C
0.5mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 279kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 28mg | 9% |
| Sodium | 210mg | 9% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 2409IU | 48% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
573 reviews
Excellent
Other Recipes
You'll Also Love
