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

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

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

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

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

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

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

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

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

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.

5 / 5 ()
Did you make this recipe?


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


  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.

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}

380 comments on “Cinnamon and Spice Sweet Potato Bread”

  1. Can you use canned sweet potatoes as opposed to cooking them yourself? Has anyone tried this?

  2. I made this yummy bread last year around this time. Remembering how good (and easy) it was, i pulled up the recipe to make it again this evening. Steaming the sweet potatoes is the way to go. Quick and simple with most of the ingredients already on hand. Make enough to share with your neighbors!

    Rating: 5
  3. I made this using my leftover sweet potatoes with caramelized apples from Thanksgiving. It was awesome!!! I will absolutely make this again. I baked mine in a bundt pan. It was light and moist. Thanks so much for posting the recipe! :)

    Rating: 5
  4. Made as a bundt cake. Absolutely the best.

    Rating: 4
  5. I absolutely love the taste and texture of this cake. I make it as a Christmas cake. Works perfectly in a bundt pan.

    Rating: 5
  6. I tried your recipe because I wanted to make a very moist sweet potato bread. This hit that point perfectly. However, I feel this is extremely sweet. I may try this again but I will cut the sugar in half. I really like to taste the flavor of the sweet potatoes and hoped the additional spices would enhance that flavor. This was just much sweeter than my taste buds prefer and I couldn’t taste the flavors over the sugar. I am going to try with half the sugar or so cut out and will leave another comment because I do love the dense moistness of this recipe. (I used sour cream in place of your buttermilk).

    • Everyone’s taste buds are different, and even sweet potatoes can vary wildly in their level of sweetness. It sounds like you personally do not like things to be very sweet, and possibly your potatoes could’ve been on the very sweet side. I’m glad you liked the texture of the bread and feel free to adjust the sugar to your liking.

  7. This is a great recipe to use up extra baby food. 3 of the 4 oz tubs equals 1 1/2 cups of sweet potato puree. Turned out great!

    Rating: 5
  8. I made this bread tonight, but tweaked it a little.I halved the amount of sugar (still used brown and white), used coconut oil instead of vegetable oil, and threw in a handful of desiccated coconut. Absolutely delicious. Thank so much for the recipe. Will definitely be making this again.

    Rating: 5
  9. Thanks for the recipe! I used buckwheat flour instead of all purpose flour. Also threw in chopped dates instead of granulated sugar and used soy/coconut yogurt to veganise. It turned out great! Thanks again!

    Rating: 4
  10. I made this in a dark metal pan and all of the outsides were way too cooked by the time the inside was..could this be because of the time of pan I used or what can I do differently next time? Otherwise the taste is amazing!

    Rating: 5
    • Thanks for the 5 star review and glad the taste was amazing!

      Use a lighter colored pan, turn the heat down by 25-50 degrees F, tent the top and sides with foil halfway through cooking – any or all of those things could help with your issue.

  11. This is wonderful! I got a ton of sweet potatoes in a produce box and this was such a great thing to do with them. My bundt pan breads were done in 40 minutes. Rave reviews all around.

    Rating: 5
  12. I made these today, but substituted gluten-free all purpose flour and coconut palm sugar (instead of white & brown sugar) to make a gluten-free and processed sugar free for a healthier, less guilty sweet treat. It turned out delicious, especially served with a sliced, cinammon spice apples and a dollop of natural Greek Yogurt sweetened with maple syrup 😋👍

    Rating: 5
  13. Rating: 5
  14. Is there a reason that after day 2, the sweet potato remnants have turned green in my bread?

  15. Wonderful. I used canned sweet potato puree. I used 1/2 cup unsweetened applesauce instead of the oil. I only used 1cup of granulated sugar and the 1\4 of light brown. It was sweet enough I thought. Used Bundt pan and it tested done at 45 minutes. Ovens vary. Great recipe.

    Rating: 5
  16. I just made this bread and although my husband really likes it, I had an awful time with the batter. It was so thick and had the consistency of glue. I followed your microwave recipe for the sweet potatoes and used fresh sweet potatoes grown in my cousin’s garden. Have you heard of this problem?

    • Your sweet potatoes were probably just a bit bigger than mine or you used slightly more. If a batter is thick, easy to fix with a splash of water, buttermilk in this case, extra oil, likely all would have solved the thickness of the batter.

  17. this bread blew me away its so good i made it 2 days in a row. so happy i found this recipe because it totality rocks.

    Rating: 5
  18. i had some leftover baked sweet potatoes from Thanksgiving, so i searched what to do with these leftover potatoes and so happy i ran across your recipe,Everyone in the family gobbled this bread up so fast.i will be making this bread again and again, i did add pecans to mine, just a preference i have.Thanks so much for sharing, Great recipe . Holly.

    Rating: 5
  19. So good! I added some chopped pecans and it was amazing! My husband couldn’t even wait for it to cool before he had to have a piece!!

    Rating: 5
  20. Absolutely wonderful! I generally dislike sweet potatoes and was looking for a way to use several from the garden. This bread was perfection! I have made several loaves since finding your recipe this fall.

    Rating: 5
  21. We had leftover cooked sweet potatoes so I mashed them and made this recipe as muffins. I used sour cream instead of buttermilk. They were very easy and delicious. I’ll be saving this as a favorite and making again 😁

    Rating: 5
  22. I’ve made this awesome bread a couple of times and just came back to make it again. It’s a dense, spicy comfort food, and I find myself craving it!

    Rating: 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.