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.

MY OTHER RECIPES

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!

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.

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 9×5 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 8×4 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.
Only Eats

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}

299 comments on “Cinnamon and Spice Sweet Potato Bread”

  1. Pingback: Dotcomweavers Helps New Jersey Property Management Company Create a...

  2. 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/

  3. 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.

  4. 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.

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

  6. 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!

    • 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!

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

  8. 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.

  9. 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.)

  10. 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!

  11. 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.

    • 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!

  12. 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.

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

    • 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!

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

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

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

      • 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!

      • 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!

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

  17. 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.

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

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

  20. 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 :)

  21. 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 :)

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

  23. 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!

  24. 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!

    • 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!

  25. 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!

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