Print

Moist Sweet Potato Cinnamon Bread

Two moist slices of Sweet Potato Cinnamon Bread featuring visible raisins, served on a small plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe yields a wonderfully moist sweet potato loaf, perfect for a comforting breakfast or snack, balanced with warm cinnamon spice.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sweet potato puree (canned or fresh)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the sweet potato puree and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix only until no streaks of flour remain. Do not overmix the batter.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For a richer flavor, substitute half the granulated sugar with packed light brown sugar.
  • If using fresh sweet potato, bake or steam the potato until very soft, then mash or blend until completely smooth before measuring.
  • To store, wrap the cooled loaf tightly in plastic wrap and keep at room temperature for up to 3 days. This bread freezes well for up to 3 months when tightly wrapped.
  • For a vegan option, substitute the butter with 1/2 cup of melted coconut oil and use a non-dairy milk.

Nutrition

Find it online: https://rosatasty.com/sweet-potato-cinnamon-bread-recipe/