Cinnamon Sweet Potato Bread
User Reviews
4.6
573 reviews
Excellent
Cinnamon Sweet Potato Bread
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This Cinnamon Sweet Potato Bread uses mashed sweet potatoes and warm spices like cinnamon, ginger, nutmeg, and cloves for a moist and flavorful quick bread. The batter includes oil, buttermilk, eggs, and both granulated and brown sugar for sweetness and tenderness. The spices complement the natural sweetness of the potatoes, producing a soft, spiced loaf.
Description
Cinnamon Sweet Potato Bread blends mashed cooked sweet potatoes with eggs, oil, buttermilk, and vanilla for moisture and richness. The dry mixture includes flour, sugars, baking soda, salt, and a blend of ground cinnamon, ginger, nutmeg, allspice, and cloves, which give the bread a warming, autumnal flavor. The batter is mixed until just combined, ensuring a tender crumb.
The bread bakes in a loaf pan at 350F until set, resulting in a moist yet firm texture with a spicy aroma from the seasoning. This loaf works well for breakfast, snacks, or alongside savory dishes. The sweet potatoes add natural moisture and color.
Store completely cooled bread wrapped in plastic and placed in a Ziplock bag at room temperature for up to five days. For longer storage, freeze up to three months, thawing before serving to retain freshness and texture.
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Ingredients
- 1 ½ cups sweet potato 2 medium or 1 very large, mashed
- 3 tablespoons water
- 2 egg large
- ½ cup canola oil 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 cloves or to taste, ground
- ¼ teaspoon salt or to taste
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
- Wrap cooled bread tightly in plastic wrap and store in a Ziplock bag at room temperature to keep fresh up to five days.
- You can freeze the bread for up to three months; thaw completely before serving.
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
(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%)
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
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