Cinnamon and Spice Sweet Potato Bread

Sweet potatoes are always a winner no matter how they’re prepared.

But when baked into sweetly spiced soft bread, they become even better.

Cinnamon and Spice Sweet Potato Bread averiecooks.com

I had a couple sweet potatoes to use and rather than just roasting them or making fries with them, I mashed them and baked them into bread. I do it with bananas all the time. Why not sweet potatoes.

I was blown away by the results. The bread turned out ridiculously soft, moist, tender, and richly spiced. It’s almost like cake it’s so soft, tender, and springy. If you like carrot cake or pumpkin-based recipes, you’ll love this bread.

Cinnamon and Spice Sweet Potato Bread averiecooks.com

It’s easy to make, and no mixer is needed. Stir everything together and pop the loaf into the oven for about an hour. And your house will smell heavenly during that hour.

Begin by steaming two medium sweet potatoes or one very large sweet potato. Peel the potatoes, dice into one-inch chunks, place in a shallow bowl with a splash of water, cover with plasticwrap and microwave for about 15 minutes, or until fork tender. Drain off any water that’s pooled, and mash with a fork.

Cinnamon and Spice Sweet Potato Bread averiecooks.com

If you have another method for steaming, go for it. I do it this way because it’s fast and easy. You could roast the sweet potatoes, but that takes almost an hour, the potatoes will be drier from being roasted than steamed, and you’d need to make some tweaks with dry and wet ingredient ratios in your batter.

After the potatoes cool just a bit so you don’t scramble the eggs, crack two eggs over them, add oil, vanilla, buttermilk (or yogurt or sour cream) and whisk.

Cinnamon and Spice Sweet Potato Bread averiecooks.com

In another bowl, combine flour, sugars, baking soda, and a variety of spices. I used cinnamon, ginger, nutmeg, allspice, and cloves. Feel free to mix-and-match the spices based on what you have and enjoy. Try pumpkin pie spice, cardamom, or other favorites.

I love cinnamon and the bread is well-spiced and robust, without being overpowering. Many times sweet potato, pumpkin, or carrot-based cakes and breads can be so bland and blah. Orange root vegetables are very hearty and can really soak up, and necessitate, plenty of spice. I made sure to account for that, but add spices to taste.

Cinnamon and Spice Sweet Potato Bread averiecooks.com

Add the wet to the dry, and mix until combined. I had to really stir and stir. And stir some more. The dry ingredients seemed to just multiply in the bowl and in the folds of the batter. Every time I thought I had it all folded together, I’d scape the bottom of the bowl and find more stray white bits. Take your time and make sure everything is well combined, but use a gentle hand when stirring so you don’t over-develop the gluten, resulting in tougher bread.

Turn the batter out into a 9-by-5-inch loaf pan or two 8-by-4-inch pans. I used one 9×5 and will probably opt for two 8×4 loaves next time or bake as a Budnt. It’s a cake-like bread and I think it would bake beautifully in a Bundt pan. Or try it as muffins.

Cinnamon and Spice Sweet Potato Bread averiecooks.com

The sweet potatoes, oil, and buttermilk all do a wonderful job of keeping the bread supremely soft and moist. Although I’ve compared it to cake, it’s not cakey if that makes sense. It doesn’t have an airy, flaky crumb that many cakes have; otherwise known as being dry.

The interior is tender, springy, and bouncey with a dense crumb. The crust is firmer and slightly chewy. Normally I shun crust and edge pieces on bread, but I found myself seeking them out, like chewy edge pieces on brownies.

Cinnamon and Spice Sweet Potato Bread averiecooks.com

The bread is sweet, but not too sweet. A slice or two for breakfast, as a snack, or as a healthier after-dinner treat is how we’ve been enjoying it.

The spices are homey and comforting. Warming spices like the cinnamon, ginger, nutmeg, allspice, and cloves are my favorites. I have to restrain myself from making Molasses Cookies and other similar treats for most of the year because they’re out-of-season, so to speak. The spices give the bread such great flavor and squelch my cravings. I want to snuggle up on the couch with a blanket and a cup of chai tea to wash it down with.

Cinnamon and Spice Sweet Potato Bread averiecooks.com

It’s perfect on it’s own and doesn’t even need butter. It’s that moist and flavorful. But twist my arm and a little butter never hurts. Or try a Vanilla Browned Butter Glaze for an extra treat.

Sweet potatoes can do no wrong.

Cinnamon and Spice Sweet Potato Bread averiecooks.com

Cinnamon and Spice Sweet Potato Bread - Eating your vegetables via soft, moist bread is the best way! My favorite way to eat sweet potatoes!

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Cinnamon and Spice Sweet Potato Bread

Sweet potatoes do a wonderful job of keeping the bread extremely soft and moist. It's almost like cake it's so soft, springy, and bouncey. The interior is tender with a dense, moist crumb, and the crust is firmer and slightly chewy. The sweet potatoes are complimented by a variety of comforting and warming spices including, cinnamon, ginger, nutmeg, allspice and cloves. The bread is robustly spiced and full of hearty flavor. If you like sweet potatoes, carrot cake, or pumpkin-based recipes, you'll love this bread.

Yield: 1-9x5 loaf, 2-8x4 loaves or Bundt

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: about 80 minutes

Ingredients:

about 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large)
3 tablespoons water
2 large eggs
1/2 cup canola or vegetable oil
1/4 cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
pinch salt, optional and to taste

Directions:

  1. 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.
  2. 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 plasticwrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.
  3. To the 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)
  4. 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.
  5. 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. 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.
  6. Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely. Bread will keep at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock.

Related Recipes

Carrot Cake Loaf with Cream Cheese Frosting – My favorite carrot cake recipe of all time and I bake it in a loaf pan rather than cake pans. The recipe is similar to the sweet potato bread except uses carrots rather than sweet potatoes but the spices and ingredients are similar

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – My favorite cake on my site. If you crossed the buttery-est yellow cake with pumpkin, added chocolate chips, and draped it all in a rich ganache, this is what you’d get. It’s a one-bowl, whisk-together cake that takes minutes to make, with amazing results. Moist, tender, flavorful, easy and everyone who’s made this cake writes to tell me they make it…again. Always a hit and the flavors, spices, and texture reminds me of the sweet potato bread

Sweet Potato Graham Cracker “French Toast” Sticks – Don’t judge a book by it’s cover. This recipe is how you make potatoes taste like French Toast sticks

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – This quickbread pairs two of my favorites, pumpkin bread and banana bread, with plenty of cinnamon-and-spice and scrumptious frosting to boot

Coconut Spice Cheesecake Bars – Part cheese cake, part spice cake,with the flavors of carrot cake and cream cheese frosting. Chocolate chips, butterscotch chips, and coconut are baked in between the cake and cream cheese layers for richly spiced bars that are very fast and easy to make since there’s a shortcut involved

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting – Swap out the pumpkin for sweet potatoes in these easy, fast cupcakes that make a batch size of just 6

Sweet Potato Red Pepper and Coconut Milk Soup (vegan, gluten-free, soy-free, microwave-friendly) – Fast, easy, and ready in 15 minutes flat

Roasted Sweet Potato and Goat Cheese Pizza on 1-Hour Whole Wheat Pizza Crust – Those are sweet potato rounds, not pepperoni, and so good. Never buy storebought pizza crust again with this easy, healthy, one-hour dough

Do you like sweet potatoes?

If you have a favorite recipe that uses them, please share the links.

Thanks for the entries in the Canon Rebel T3i Camera Giveaway {$580 value}

   

181 Responses to “Cinnamon and Spice Sweet Potato Bread”

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    Tammela — April 3, 2013 at 3:24 am

    This looks amazing! I love sweet potatoes.

    I’ve developed/refined two great recipes that used mashed sweet potatoes:

    -sweet potato pancakes:
    http://taplatt.wordpress.com/2013/03/03/recipe-sweet-potato-pancakes/

    -sweet potato rosemary biscuits:
    http://taplatt.wordpress.com/2013/03/02/recipe-sweet-potato-rosemary-biscuits/

    Reply

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    Katie — April 3, 2013 at 4:02 am

    I cannot believe how moist this bread looks. I simply want to pop a piece right off the screen and into my mouth! It seems like it would be the perfect thing with a cup of coffee in the morning. Or to pack for lunchboxes. I love the idea.

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 4:23 am

      It’s crazy moist and soft. I wouldn’t have my bread any other way!

      Reply

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    ashley - baker by nature — April 3, 2013 at 4:08 am

    Oh how I LOVE sweet potato bread! And cinnamon and spice just seems meant to be in this kind of loaf. I’m totally dreaming of a slice with my coffee this morning.

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 4:22 am

      It’s so dreamy. It’s like a slice of comfort on a plate :)

      Reply

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    Colleen @ What's Baking in the Barbershop?! — April 3, 2013 at 4:21 am

    I adore anything and everything with sweet potatoes, and I know I would absolutely love this! MUST make. :)

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 4:22 am

      If you try it, LMK how it goes! I hope you love it as much as I do :)

      Reply

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    Paula — April 3, 2013 at 4:29 am

    This looks heavenly!! I bought some pottery almost 20 years ago (a loaf pan and pie plate) and both came with recipe cards for various quick breads and pies. The card for pumpkin bread mentions substituting sweet potatoes and is similar to yours–but it doesn’t use brown sugar and I really like using it since trying so many of your recipes. I have used butternut squash and carrot purée with pretty tasty results, but I think sweet potatoes are my favorite (for flavor and texture). I’d love to try this with cardamom–it’s one I tend to forget about!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 4:31 am

      I think in many recipes for baked goods like this, pumpkin puree or butternut squash puree or sweet potatoes can all be substituted fairly interchangeably. Common sense has to prevail (for anyone reading this comment) but I figure pumpkin isnt season now, but sweet potatoes never go out of style in people’s minds :) You would love this bread, Paula, knowing what you like!

      Reply

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    frenchpapilles — April 3, 2013 at 5:00 am

    This looks really good ! I’m going to explore your other sweet patatoes recipes !

    Reply

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    Heather (Where's the Beach) — April 3, 2013 at 5:10 am

    Oh this looks amazing. I don’t think I could ever get enough of sweet potatoes, but I’ve never used them for baking. I bet this smells heavenly baking.

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 5:39 am

      Beyond heavenly. Bread + sweet potatoes. Two of the best smells, paired up, at once!

      Reply

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    Katie — April 3, 2013 at 5:25 am

    I think I found the first thing we disagree on. If I am eating a sweet quick bread like this, I will pick off the crispy, sugary edges (I prefer the top) and shun the inside. We’d be a perfect pair to go to town on a loaf.

    I’ve got a sweet potato that needs to be used asap and this recipe is getting pinned. I am even lazier when I steam potatoes. I just prick them a couple times, and nuke then until soft. They steam from the inside and the flesh just pulls right off. No slicing needed. I learned that trick from my impatient dad who eats potatoes on the regular and can’t be bothered to wait an hour for them to bake in the oven.

    Its a small potato though – I’m going to give the muffins a go. (This just bumped the chocolate blueberry bread I was planning on making, FYI.)

    Reply

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    Laura Dembowski — April 3, 2013 at 5:38 am

    Love sweet potatoes any way for any meal. This looks incredible. I also love using shredded sweet potatoes for muffins/ bread. So unique and yummy!

    Reply

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    Heather @ Sugar Dish Me — April 3, 2013 at 5:43 am

    OMG Averie. This is INSANE. And only 1/4 cup of brown sugar?! L.O.V.E. I have a sweet potato biscuit recipe that I use regularly and they are so tender and sweet– I can only imagine how amazing this bread will be.

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 5:52 am

      Oh I bet your biscuits are amazing! My next step is to make sweet potato rolls or cinn rolls with yeast. Another project for another day :) As a quickbread, this was amazing. And if you ever tried any of the oatmeal cookies, LMK!

      Reply

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    Katy @ KatysKitchen — April 3, 2013 at 6:26 am

    This looks really yummy! I love pumpkin so I’m sure I would love this one. Sweet potatoes are pretty much a staple in my diet, they are so delicious and versatile.

    Reply

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    Tieghan — April 3, 2013 at 6:38 am

    This just looks so moist and delicious! I had a baked sweet potato sitting in the fridge wait to be used!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:38 pm

      Really! USE IT in this! You can even make a half batch/half recipe b/c the full recipe as written makes a huge, hearty, tall loaf so halving the recipe if you just have 1 potato will still be fine!

      Reply

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    Christine @ 24 Carrot Kitchen — April 3, 2013 at 6:42 am

    I can’t wait to try this! It looks delish and a nice change from banana bread.

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:37 pm

      My thoughts exactly! Plus it’s like eating pumpkin, so to speak, in the spring :)

      Reply

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    Eva @ Eva Bakes — April 3, 2013 at 6:46 am

    I am totally making this. We just got sweet potatoes in our CSA delivery, so there is no excuse to not make this!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:37 pm

      That’s a NICE CSA! Wow…enjoy & LMK how it goes!

      Reply

      • Eva @ Eva Bakes replied: — April 5th, 2013 at 7:06 am

        Hi Averie – As I promised, I made this bread two nights ago and haven’t had time to photograph it yet. And it was everything I expected it to be – slightly sweet, dense, aromatic (love all the spices) and perfect for breakfast or an in-between meal snack. I’ll blog about it soon. Thanks so much for this fabulous recipe. Everyone in my house loves it!

        • Averie @ Averie Cooks replied: — April 5th, 2013 at 12:33 pm

          I am so glad to hear that you made it and that it was a hit and everything you expected it to be. That makes me so happy! Thanks for making it and telling me about it, and even if you don’t have time to blog about it, no biggie. I am just glad to know it was a success!

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    Michelle @ Eat Move Balance — April 3, 2013 at 6:48 am

    I LOVE sweet potatoes! I’ll eat them any way–roasted, chips, fries, mashed, . . . . now I should try adding them into baked goods!!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:36 pm

      Knowing you and what you make, you’d LOVE baking with them!

      Reply

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    Ari @ Ari's Menu — April 3, 2013 at 7:06 am

    EEEEEEE!!!!!!!!!! I am sososo excited about this bread! Sweet potatoes are pretty much my favorite food, and I love them in everything–bread, cupcakes, mac and cheese–I don’t think there is a single thing they’d be bad in! And this bread looks sooooo soft and tender. I’m definitely going to have to give it a try. And the spices? Ugh, I’m pretty much obsessed with everything about it.

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:41 pm

      I know you love them so much & you’re gonna love this bread. Beyond soft & tender!!

      Reply

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    Bev @ Bev Cooks — April 3, 2013 at 7:15 am

    What I would give for 13 billion slices of this rawt ner.

    Reply

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    Anna @ Crunchy Creamy Sweet — April 3, 2013 at 7:32 am

    This loaf is gorgeous, Averie! I love sweet potatoes and quick breads like this. The texture is just perfect! Pinning!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:36 pm

      Thanks for the pin and this was such a great bread and I bet you’d love it!

      Reply

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    Marie @ Little Kitchie — April 3, 2013 at 7:57 am

    This is seriously genius, Averie! Sweet potatoes are SO versatile, and I love that you used them for what looks like the most moist bread ever! Dying to make this!! Definitely pinning to try this when the cleanse is over :)

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:35 pm

      Thanks for the pin and have been thinking about you TONS on the cleanse wondering how it’s going! Keep me posted!

      Reply

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    J.S. @ Sun Diego Eats — April 3, 2013 at 8:00 am

    So I always get pumpkin burn out at the end of the fall and even though I love spiced earthy flavors when theres a chill in the air I just cannot eat/drink anything with pumpkin after too many pumpkin loafs/cookies/cupcakes/lattes/whathaveyou. I think your sweet potato bread with cinnamon will be my salvation come end of fall :)

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:35 pm

      I know exactly what you mean about the burnout factor. I eat it almost every day for months and months and this is a nice change…and also a way to eat pumpkin in the spring, so to speak :)

      Reply

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    Joanne — April 3, 2013 at 8:18 am

    I can’t ever get enough sweet potatoes!! I’m sure I would devour this loaf in a matter of days.

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:34 pm

      We DID devour it in like 36 hrs and it makes a BIG hearty 9×5 loaf!

      Reply

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    Georgia @ The Comfort of Cooking — April 3, 2013 at 8:34 am

    This is just the swing back to fall baking that I need… it’s cold and miserable in Austin today and I could definitely use a slice of this gorgeous sweet potato loaf! It looks irresistible, as does your carrot cake. Going to check that out!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:33 pm

      It’s an excuse to eat pumpkin in the spring so to speak :) And the carrot cake is my fave carrot cake ever!

      Reply

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    Elizabeth @ Confessions of a Baking Queen — April 3, 2013 at 8:45 am

    The 5th picture down (the pieces of the bread stacked on top of each other) killed me!! The bread looks so soft and moist. Considering I haven’t had breakfast yet I really REALLY want a piece! I have never really had sweet potatoes.. my parents being English they always thought it was strange Americans would eat a vegetable with marshmallows on it- so I never experienced it. And sweet potato bread- I never knew there was such a thing! But I love pumpkin bread so I guess I will like sweet potato bread as well!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:32 pm

      Most of the time pumpkin and sweet potatoes can be used interchangeably in these types of recipes. It’s an excuse to eat pumpkin in the spring :) I loved that stacking shot too. Those juicy, moist bites. It was like dripping in moisture. I hate dry bread with a passion..can you tell!

      Reply

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    marcie@flavorthemoments — April 3, 2013 at 8:46 am

    This bread looks amazing, Averie! I’m a huge sweet potato fan, roasting them, mashing them, or making fries, as you said. I also love them in pancakes, soup, muffins, and pie. I can go on and on! I love all the warm spices you’ve used. Can’t wait to try this!

    Reply

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    Suzanne — April 3, 2013 at 9:35 am

    Love sweet potatoes and in bread I’m sure it’s just lovely tasting, beautiful photos that make me want to grab a slice.

    Reply

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    Mimi @ Culinary Couture — April 3, 2013 at 9:45 am

    You had me at sweet potato! I am going to make this over the weekend for sure!

    Reply

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    Rachel @ Baked by Rachel — April 3, 2013 at 11:08 am

    You had me and cinnamon and spice! I’d totally love a huge slice of this.

    Reply

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    sally @ sallys baking addiction — April 3, 2013 at 11:49 am

    These photos are freaking gorgeous Averie. Did you get a new lens? Seriously, stunning. I bought the 50mm 1.4 the other day – it will be here this weekend for my photoshoots. Can’t wait! I’m buying the mark III in a few weeks too. :)

    Anyway – this bread. Holy mother of mercy, I need to make it immediately. The spices, the sweet potato, the gorgeous thick slices – everything is wonderful here. And it looks beyond moist. This is one of my very favorite recipes you’ve made! Pinned. Oh and guess what? My friend in Utah made banana bread the other day with buttermilk – I’m hooked. I can’t wait to make it.

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:25 pm

      I have a banana bread with buttermilk recipe…so good! It’s hard to say what I like better, yogurt or buttermilk, they both lend similar results. I will be honest and say that when I include a box of pudding mix, I get results that I simply cannot duplicate with any other combo of ingredients from butter to oil to buttermilk to yogurt. But I try :)

      And I thought you’d like this bread. It’s pumpkin. But in the spring. So to speak :) Therefore acceptable.

      Didn’t get a new lens but there was a combo of factors working…including good lighting, the colors themselves which lent to great images, my own skillset that day (some days I am just more on my game than others and have better results) and I dunno, it just aligned. Growth, evolution, a journey. Thanks for the pin!

      Reply

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    Sue/the view from great island — April 3, 2013 at 12:18 pm

    Fabulous color! I’ve been so missing all the pumpkin-y stuff from last fall!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 2:18 pm

      Me too and this is a way to work it in in the spring without being actual pumpkin :)

      Reply

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    Jen @The Fit Housewife — April 3, 2013 at 1:21 pm

    Yum…I love sweet potatoes too, they make everything good. I make a delicious Sweet Potato Bran muffin that is a great snack or breakfast idea. http://thefithousewife.com/2012/03/sweet-potato-bran-muffins.html/

    Reply

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    Jackie @ The Beeroness — April 3, 2013 at 1:41 pm

    I LOVE this. It’s like pumpkin bread that I don’t feel weird about making in the summer, totally perfect.

    Reply

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    Laura (Tutti Dolci) — April 3, 2013 at 1:44 pm

    I love sweet potatoes, this is my kind of bread!

    Reply

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    honeywhatscooking — April 3, 2013 at 1:52 pm

    looks sooo healthy and delicious! you have such a beautiful blog here. it’s perfection! I’ve never had bread with sweet potato.. will have to give it a try soon. Thanks!

    Reply

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    Melissa | Dash of East — April 3, 2013 at 2:05 pm

    Uh, yum! I’m putting this on my “to bake asap” list. We’ve been going through a lot of sweet potatoes lately since my little one is getting started on solids now. I’ve been making more sweet potatoes for Paul and I, and this bread looks like something we’ll absolutely love!

    Reply

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    Hannah @ CleanEatingVeggieGirl — April 3, 2013 at 2:07 pm

    I am a huge lover of the sweet potato, so naturally this looks amazing!!

    Reply

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    Nicole — April 3, 2013 at 2:08 pm

    Great idea!! I can’t wait to try this.
    I like to just slice a sweet potato, sprinkle with a little freshly ground pepper, and broil until crispy. A great side dish.

    Reply

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    Valerie — April 3, 2013 at 3:49 pm

    Never thought I would say this in April, but I’m suddenly craving cardigans, falling leaves, the lovely scent of autumn (and of course several slices of this bread!). :)

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 5:39 pm

      It was cold and windy and icky the day I made this. It was like a fall day in the spring & perfect for this. But give me 80-90F year-round and I am very happy!

      Reply

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    Stacy | Wicked Good Kitchen — April 3, 2013 at 4:31 pm

    Oh, Averie! Your Sweet Potato Bread looks truly wicked! Honestly, you could write a really wicked quick breads book. I have sweet potatoes. And, I have coconut oil. Guess what I’m making tonight?! Still chilly here in Indy…and, I want to curl up and finish my tutorials (for blog) whilst feasting on your Cinnamon & Spice Sweet Potato Bread! Nom… xo

    Reply

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    Courtney @ BakeMeBetter — April 3, 2013 at 5:30 pm

    Sure wish I had a piece of this right now. :)

    Reply

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    Beccalou — April 3, 2013 at 5:33 pm

    I have a loaf in the oven right now, and I have to think that the aroma in my kitchen is exactly what heaven will smell like!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 5:37 pm

      I AGREE!!!!! It’s HEAVEN on earth. And in your house, right!!
      Please LMK how it goes for you!

      Reply

      • Beccalou replied: — April 4th, 2013 at 8:47 am

        It turned out BEAUTIFULLY!!! Moist and delicious. I love your coconut oil recipe collection, and all the ways that you make traditional recipes healthier and/or unique. Just found your site in the last few months and it is quickly becoming my favorite cooking blog! Thank you!

        • Averie @ Averie Cooks replied: — April 4th, 2013 at 1:52 pm

          Thanks, Beccalou, for the nice compliments and glad my site is becoming your fave cooking blog. That’s wonderful to hear! And I’m so glad this bread turned out beautifully for you…I just loved it and thanks for trying the recipe and LMK!

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    marla — April 3, 2013 at 6:53 pm

    All of my favorite ingredients in this breakfast bread. Sweet potatoes give baked goods the most wonderful texture!

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 7:19 pm

      This is so you, Marla! Well, as close as any of my stuff is. But I know you love your sweet taters. So versatile and yes the best texture ever to anything they touch!

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    Jess — April 3, 2013 at 7:14 pm

    The texture of this bread looks incredible, Averie! I can’t wait to try it. I love the flavor of sweet potatoes, and I’m looking forward to trying your microwave trick – I’ve never steamed them that way before, but I’ve clearly been missing out.

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 7:18 pm

      The texture is just awesome and yes, try the micro. So much faster and you dont heat up the whole house!

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    Rachel @ Bakerita — April 3, 2013 at 7:46 pm

    This looks amazing Averie! I haven’t made sweet potato in forever, but now I’m totally craving it. I love spiced, warm breads. Yumm!

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    Dorothy @ Crazy for Crust — April 3, 2013 at 8:10 pm

    Um…I’ve never eaten a sweet potato. *gasp* I think I’ve had one sweet potato fry…it was good. My parents hate them My husband hates them. I want this bread. I guess I’d get it all to myself?

    Reply

    • Averie @ Averie Cooks replied: — April 3rd, 2013 at 9:21 pm

      Wait…WHAT??!! How does anyone hate a sweet potato? They’re warm, carby, slightly sweet…it’s like comfort food at it’s finest.

      And I know you love pumpkin and carrot cake…so you will automatically love sweet potatoes. Girl. Tomorrow. Go to the store and buy one. Slice it into thin rounds and bake/broil til crispy with smidge of oil and salt and smear some melted PB (or ketchup) on that. Best.snack.ever.

      Wait and you told me last week you had never eaten a date. Another sweet, dense, chewy gift of nature. Must try! :)

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    Michele Sparrow — April 3, 2013 at 10:43 pm

    Wow. That looks delicious. I must say that I have never actually cooked with a sweet potato! I have definitely eaten them and even ate that baked sweet potato, brown sugar, toasted almond dish every year my grandma made for Thanksgiving, but never have I made actual sweet potatoes or sweet potatoes baked into my goods in the 18 years I have been married! This bread may just change all of that! :-D

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 12:43 am

      I know you love pumpkin…this is no different, really. And in 18 yrs never baking with them? You would love love love them. Lots of people on raw/vegan or similar dietary paths say that it’s the 1 cooked food they work in :) I bet you’d love them. Roasted/broiled in slices til crispy, touch of (coocnut) oil, sprinkle of cinn/sugar…so good!

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    Chung-Ah | Damn Delicious — April 3, 2013 at 10:50 pm

    I love that you used leftover potatoes in this bread. Jason would’ve asked for fries but I’d much rather sink my teeth into a slice of this!

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    Stephanie @ Eat. Drink. Love. — April 3, 2013 at 11:12 pm

    Why have I never baked with sweet potatoes?! This looks delish!

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    Meredith — April 3, 2013 at 11:21 pm

    sweet potatoes are my go-to side dish at least a few nights a week, but I have never thought to use them in a bread. You are genius,and this looks incredibly. Cinnamon is my favorite spice…I am so excited to make this!

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 12:40 am

      Glad you are a fan and if you love them, you will LOVE this bread!

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    Donna — April 4, 2013 at 3:21 am

    Love me my cinnamon…cannot wait to make this!..Question..could I possibly use frozen cubed pumpkin instead of the sweet potato to fabricate this wonder?…It’s a bit lower on the glycemic index and carb scale…or would the result be less flavorful?…Thanks for another exquisite offering of your talents!

    Reply

    • Averie @ Averie Cooks replied: — April 4th, 2013 at 3:29 am

      There are 2 issues with that. First is texture/moisture content. Frozen food tends to excrete lots of moisture into doughs/batters and could mess with the batter. Second issue is taste – it won’t be quite the same. Your call. I would personally just use sweet potato since I know the recipe works. Very beautifully. At that!

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    angela @ another bite please — April 4, 2013 at 9:52 am

    i am so loving the color of that bread…it just looks so perfect. I have one very large sweet potato just sitting on my counter and now i know where that potato goodness is going to go…in this bread!

    Reply

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