Go Back
+ servings
5 from 2 votes

Sweet Potato Cinnamon Spice Bread

An easy sweet potato cinnamon spice bread recipe that you can enjoy throughout fall and winter for a tasty breakfast or an afternoon snack.
Servings 4 mini loaves
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Equipment

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • 10 tbsp unsalted butter softened
  • 1 cup granulated sugar plus extra for topping
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup mashed sweet potato about 1 medium potato

Instructions

  • Preheat oven to 325 degrees F and grease the sides and bottom of a mini loaf pan with cooking spray.
  • First, mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until combined. Set aside.
  • Next, mix the wet ingredients. In a large bowl, cream together softened butter and sugar, then beat in the eggs and vanilla extract. Finally, add the mashed sweet potato and stir thoroughly until fully incorporated and the consistency is smooth.
  • Fold the dry ingredients into the wet ingredients until combined.
  • Spoon the batter into the mini loaf pan (it will be thick!), filling the wells about halfway. Smooth out the top and sprinkle with extra sugar.
  • Bake for 35 to 45 minutes, or until an inserted toothpick comes out clean.
  • Let loaves cool completely before removing from the pan and slicing or storing.

Notes

Preparing mashed sweet potato: To make mashed sweet potato from scratch, you can either roast it or cook it on the stovetop (see directions below). Just make sure to let it cool completely before using it in this recipe! We recommend preparing it one day ahead of time and storing in the fridge until you're ready to use it.
  1. Roasting the potatoes. Peel and dice the potato, then seal in a foil packet topped with thin pads of butter. Bake at 400 degrees F for about 40 to 50 minutes until soft, then transfer to a bowl and mash until smooth.
  2. Cooking the potatoes on the stove. Peel and dice the potato, then melt 1 tbsp butter in a frying pan over medium-high heat. Add the potatoes and cook for about 5 minutes until they smell sweet, then lower heat to medium-low and cover. Steam until soft, about 5 to 7 minutes, then transfer to a bowl and mash until smooth.
Baking other size loafs and/or muffins: You can also make one large loaf with one batch of this recipe, or one large loaf and some muffins (depending on what size loaf pan you typically like to use). For a large loaf, bake anywhere from 50 minutes to 1 hour and 15 minutes. For muffins, fill the wells two-thirds of the way and bake for 25 to 30 minutes. As always, you can check for doneness with a toothpick inserted into the center.
Storing sweet potato bread: Store sweet potato quick bread at room temperature either wrapped in foil or in an air-tight container for up to 5 days. You can also leave the loaves whole, wrap tightly in foil, and freeze for up to 3 months. When you're craving a sweet treat, put one on the counter overnight and it'll be ready to eat by morning!
Author: Nicole
Calories: 784kcal
Course: Breakfast, Snack, Snacks
Cuisine: American
Keyword: baking powder, baking soda, christmas, cinnamon, eggs, flour, granulated sugar, holiday, loaf pan, nutmeg, snacks to go, sweet potato, thanksgiving, unsalted butter, vanilla

Nutrition

Calories: 784kcal | Carbohydrates: 115g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 737mg | Potassium: 457mg | Fiber: 5g | Sugar: 55g | Vitamin A: 14469IU | Vitamin C: 14mg | Calcium: 139mg | Iron: 4mg