This Sweet Potato Cinnamon Bread is the perfect combination of warm, cozy flavors with a tender, moist texture. The natural sweetness of the sweet potato pairs beautifully with the warm, aromatic cinnamon, creating a deliciously satisfying loaf. It’s an ideal breakfast treat, snack, or dessert that’s perfect for fall (or anytime you want something comforting and sweet). Plus, it’s easy to make and sure to be a hit with friends and family!

Why You’ll Love This Recipe

This Sweet Potato Cinnamon Bread is wonderfully moist and flavorful thanks to the natural sweetness of sweet potatoes. The addition of cinnamon gives it a warm, spiced touch that makes it comforting and irresistible. With simple ingredients, this quick bread is easy to make and perfect for those looking for a healthier, yet indulgent, treat. Whether you’re enjoying it fresh out of the oven or as an afternoon snack, this bread will quickly become a new favorite.

Sweet Potato Cinnamon Bread

Ingredients

1 1/2 cups mashed sweet potatoes (about 1 medium sweet potato)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup brown sugar (or coconut sugar for a healthier option)
1/4 cup granulated sugar
2 large eggs
1/4 cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1/2 cup milk (or plant-based milk for a dairy-free version)
1/2 cup chopped walnuts or pecans (optional, for added crunch)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the sweet potatoes: Pierce the sweet potato with a fork and bake it at 375°F (190°C) for about 45 minutes, or until it’s soft and easily pierced with a fork. Alternatively, you can microwave the sweet potato for 5-7 minutes, depending on size, until soft. Once the sweet potato is cooked, remove the skin and mash the flesh until smooth. You’ll need about 1 1/2 cups of mashed sweet potato for the bread.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
Mix the wet ingredients: In a large bowl, beat together the mashed sweet potatoes, brown sugar, granulated sugar, eggs, oil, vanilla extract, and milk until well combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
Fold in the nuts (optional): If using, gently fold in the chopped walnuts or pecans into the batter.
Pour the batter into the pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, loosely cover it with foil during the last 10-15 minutes of baking.
Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Servings and timing

Servings: 8-10 slices
Prep time: 10 minutes
Cook time: 55-65 minutes
Total time: 1 hour 15 minutes

Variations

Add-ins: Feel free to add dried fruit like raisins or cranberries, or a handful of chocolate chips for extra sweetness.
Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of this bread.
Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based milk and oil for a vegan-friendly version.
Spices: Add a pinch of ground ginger or allspice for additional warmth and depth of flavor.

Storage/Reheating

Storage: Store leftover Sweet Potato Cinnamon Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Freezing: You can freeze the bread for up to 2-3 months. Slice it before freezing, then wrap it tightly in plastic wrap and foil. To reheat, thaw at room temperature or toast slices in the oven.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, you can use canned sweet potato puree (unsweetened) in place of fresh. You’ll need about 1 1/2 cups of canned sweet potato puree for this recipe.

Can I use a different type of flour?

Yes, you can use whole wheat flour for a slightly denser loaf. For a gluten-free option, use a 1:1 gluten-free flour blend.

How can I make the bread more moist?

To make the bread even moister, you can add 1/4 cup of sour cream or yogurt into the batter. It will add richness and make the texture even more tender.

Can I double this recipe?

Yes, you can double this recipe to make two loaves. Just ensure you adjust the baking time accordingly, and check for doneness by inserting a toothpick into the center of the loaves.

Can I add frosting to the bread?

While not necessary, you can add a simple cream cheese frosting or glaze on top for a sweeter, more decadent touch.

Conclusion

This Sweet Potato Cinnamon Bread is a warm, comforting treat that combines the earthy sweetness of sweet potatoes with aromatic cinnamon and a tender, moist texture. It’s perfect for breakfast, dessert, or a snack, and it’s simple enough to make for any occasion. With its inviting flavor and cozy feel, this bread is sure to become a fall favorite or a year-round delight!