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 ()
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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.
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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

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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}

374 comments on “Cinnamon and Spice Sweet Potato Bread”

  1. Hi! This looks wonderful! I have a dairy allergy in the family – has anyone tried this with almond milk instead of buttermilk? Think it would work ok? Thanks!

  2. Note for Ashley: I hardly followed the recipe (in order to make it REID diet compliant) but was pleased with how it turned out. Kids loved it! Tasted more like a cookie/desert.

    left out eggs
    used grapeseed oil instead of canola
    used water instead of buttermilk
    left out vanilla (I don’t have safe vanilla)
    I used oats instead of all purpose flour
    I used rains instead of granulated sugar
    I used coconut flour instead of brown sugar
    I left out the allspice
    I left out the cloves (don’t have any)
    all other ingredients not listed were used
    I followed all the suggusted measurements with the exception of the liquid. I added extra water because it looked too dry.

    Lastly I set the timer for 60 mins. Had I not checked on it, the whole thing would have burned. 35-40 mins will probably cook it perfectly.

  3. This was very tasty! I used plain Greek yogurt as that is what I had on hand. I did put just a tad bit more than what it called for. My nutmeg was pretty much all gone. I literally had a pinch left. So I added a little more allspice than it called for. I made 2 mini loaves and one regular sized loaf. I cooked the mini loaves for about 37 min and the large loaf about 50 min…give or take. My family loved it. It didn’t last long. Next time I will probably add a few pecans on top! And double the recipe. Yum!

  4. Oops just realized I left out the brown sugar all together. Next time I will decrease the granulated sugar and add a little brown sugar. It was sweet enough with just the granulated sugar. And I also used bread flour!

  5. Thank you for this amazing recipe
    I did it for lunch with friends and it just disappeared they couldn’t get enough. it smelled amazing in my home while cooking. I didn’t have ground ginger so I used grated fresh one and it turned out with little candied pieces of ginger it was bliss :)

  6. What can I use instead of buttermilk (we have a dairy intolerance)
    Many thanks

  7. Hi

    I’ve just made this cake exactly to your recipe however mine has quite a soggy middle. I even baked it for 75 minutes. Any advice would be appreciated as my wife and I absolutely love the taste.

    • I would say that you either could add another 1/4 or so of flour to take some of the moisture out or bake longer. The moisture content of sweet potatoes really varies and yours were just very moist, baking experimentation can take a few tries. I think you will do well with a bit more flour and don’t be afraid to bake as long as you think it needs.

  8. What to use instead of oil?

  9. Sir I am confused, u told canola oh is not good. What else we can use?

  10. Hi averie, i would want to try this recipe with wholewheat flour. Do i use the same flour measurement or reduce it? how many cups do i use? Thanks

  11. Made it using the quick bread/muffin method, sift together dry ingredients in large bowl. In med bowl add sugar and wet ingredients- NOT the potatoes- stir wet into dry, add potatoes to batter, stir, bake. Easier, traditional, and no worries.

  12. Awesome, delicious. I made few minor variations and the bread was still excellent.You can always tell a sound recipe, cause when you altered them they still come out wonderful those are great recipes from the start. Thank you. A perfect recipe to go to for forever and make creative variations. Keep up the great work love your website., tks.

    Rating: 5
  13. Made this using leftover sweet potato casserole from Easter. I had some orange cream cheese butter cream drizzle left from a wedding cake i had made. It was a good touch to the already good bread. Easy to make and rose up very well. Had to bake a bit longer as I made one loaf and It was very full.

    Rating: 5
  14. That is an amazing post!
    This bread loookssss too tasty I want to cook it now! And by the way, your photography is great!:)

    Thanks for sharing!

  15. Made this bread and knew it was a winner right away. Smelled heavenly! Gave a loaf to the neighbor who also gives it rave ratings. Cot her loaf went to three picky grandkids who never eat vegetables. They gobbled it down so fast that I’m now making more.

    Rating: 5
  16. Averie, this recipe has become a staple in our home. We love it! We often add blueberries or dried cranberries along with ground walnuts and flax seed. It is delicious any way we make it! I do have a question though… The nutritional information on this says that there are 60 servings. I make a double batch each time and am a little-horrified thinking that my 24 muffins are actually 120 servings. Is this correct?

    Rating: 5
    • Thanks for the 5 star review and glad these are a staple!

      The serving info reads as follows on the blog post: 1-9X5 LOAF, 2-8X4 LOAVES OR BUNDT

      Based on that you can calculate nutrition stats if that’s important to you. These auto generated programs are not always perfect so sometimes you have to plug and chug by hand if the info is important to you.

  17. Excellent moist flavorful bread. I followed the recipe with the exception of peeling,chopped and boiled the sweet potatoes until fork tender before mashing with a potato masher. It took 70 minutes in a loaf pan for the wooden skewer to come out clean. I will definitely make this in the fall. Great recipe to make loafs to share with family and friends.

    Rating: 5
  18. PERFECTION. It is absolutely AMAZING! Thank you so so soooo much for this recipe. Too good to be true

    Rating: 5
  19. If I was going to sub the spices for just cinnamon and pumpkin pie spice, can you tell me how much i would need? These are all I have on hand and I really want to make this today!

  20. Wonderful recipe. I used 1/2 cup dark brown sugar and 1 cup white sugar and omitted the clove and allspice and also added raisins. I used baked sweet potatoes. I will definitely make this again.

    Rating: 5
  21. Hi i. Would to know if you can reduce the sugar?

  22. I made this today ( cinnamon& Spice Sweet Potato Bread). The wife and i enjoyed it very much. She was glad when i told her the calories per serving. I cheated a little. Because of my laziness, i used the KitchenAid. I also made muffins instead. Plus i had batter left over so i am experimenting with a small 6″ cake. I haven’t decided on icing yet. Any suggestions, as i have not iced it yet . It’s still cooling.

    • Icing…I would do a simple powdered sugar and butter icing or maybe cream cheese but honestly I think plain or a pat of butter is just fine and have never iced this bread but go for what you enjoy.

  23. A real keeper. Some notes: It makes enough that a 9×5 pan would be overwhelmed; it fills a full-size Bundt pan. You can sub butter for the vegetable oil, and add more yogurt if it needs extra moisture. I always roast sweet potatoes, even if it takes longer; gives them a little caramelized edge. Other personal adjustments: cardamom instead of nutmeg, and lemon flavor instead of vanilla. Delicious.

    Rating: 5
  24. Very good, has the texture and taste of spice cake. Nobody would guess it has sweet potato. It’s a keeper!

    Rating: 5
  25. This was so good, and so moist! I mashed the sweet potatoes in my stand mixer for ease (score!), and reduced the sugar by half, using all brown sugar. Definitely a keeper!

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