If you have leftover sweet potatoes sitting in the fridge, this Cinnamon Sweet Potato Bread is the perfect way to use them! The mashed sweet potatoes make this quick bread incredibly soft, moist, and tender, with an almost cake-like texture. Warm cinnamon, ginger, nutmeg, allspice, and cloves give every slice a cozy fall-inspired flavor, while the brown sugar adds just the right amount of richness.
It’s easy to make, wonderfully fragrant while baking, and perfect for breakfast, an afternoon snack, or a simple homemade treat with a cup of coffee or tea.
Why You’ll Love This Recipe
- Incredibly soft and moist: Sweet potatoes give the bread a tender, springy texture that stays soft for days.
- Perfect for leftovers: It’s an easy and delicious way to use cooked sweet potatoes.
- Warm and cozy flavor: Cinnamon and classic baking spices make every bite comforting and fragrant.
- Simple to prepare: No mixer is needed, making this an easy quick-bread recipe.
- Freezer-friendly: The finished loaf can be frozen for up to 3 months.
Ingredients
- Mashed sweet potatoes: The star ingredient that gives the bread its moisture, tenderness, and natural sweetness.
- Water: Used to steam the sweet potatoes when cooking them in the microwave.
- Eggs: Help bind the ingredients and provide structure.
- Canola or vegetable oil: Keeps the bread soft and moist.
- Buttermilk: Adds moisture and a subtle tang. Yogurt, Greek yogurt, or sour cream can also be used.
- Vanilla extract: Adds a warm background flavor.
- All-purpose flour: Provides the structure for the loaf.
- Granulated sugar: Adds sweetness and helps create a tender crumb.
- Light brown sugar: Brings extra moisture and a deeper caramel-like sweetness.
- Baking soda: Helps the bread rise and develop a light texture.
- Ground cinnamon: Provides the main warm, aromatic spice flavor.
- Ground ginger: Adds a gentle spicy warmth.
- Ground nutmeg: Gives the loaf a classic cozy baking flavor.
- Ground allspice: Adds depth and complements the cinnamon.
- Ground cloves: Brings a rich, aromatic note.
- Salt: Balances the sweetness and enhances the spices.
How to Make Cinnamon Sweet Potato Bread
Cook and Mash the Sweet Potatoes
Preheat your oven to 350°F. Grease and flour one 9×5-inch loaf pan, or use two 8×4-inch loaf pans, a 10-cup Bundt pan, or a muffin pan.
Peel the sweet potatoes and cut them into approximately 1-inch chunks. Place them in a large, shallow microwave-safe bowl and add 3 tablespoons of water.
Cover the bowl with plastic wrap and microwave on high for 15–17 minutes, or until the sweet potatoes are extremely tender and easily pierced with a fork.
Alternatively, boil the sweet potatoes in a pot of water on the stovetop and drain them very well.
Pour off any remaining water, then mash the sweet potatoes with a fork. Let them cool briefly before adding the eggs. You don’t want the potatoes to be hot enough to scramble the eggs.
Mix the Wet Ingredients
Add the eggs, oil, buttermilk, and vanilla to the mashed sweet potatoes.
Whisk until everything is evenly combined.
If you’re using buttermilk powder instead of liquid buttermilk, you can add 1 tablespoon of the powder to the dry ingredients and mix ¼ cup water into the wet ingredients.
Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
Make sure the spices are evenly distributed throughout the flour mixture so every slice gets plenty of that warm cinnamon flavor.
Make the Batter
Pour the sweet potato mixture into the bowl with the dry ingredients.
Stir gently until everything is incorporated and there are no visible pockets of dry flour. Use a spatula to scrape along the bottom and sides of the bowl, since dry ingredients can easily hide underneath the batter.
Be careful not to overmix. Stir just until the ingredients come together. Overmixing can develop too much gluten and leave the finished bread tougher than you want.
Bake
Transfer the batter to the prepared pan and gently smooth the top with a spatula.
For a 9×5-inch loaf pan, bake for approximately 60–70 minutes, or until the loaf is domed and golden, springs back lightly when touched, and a cake tester inserted into the center comes out clean.
If the top begins browning too quickly while the center still needs time to cook, loosely tent the loaf with foil during the final 15 minutes.
Don’t worry if your loaf takes slightly longer than 70 minutes. Baking time can vary depending on your oven and the moisture in the sweet potatoes. The most important thing is to bake until the center is fully cooked.
Cool the Bread
Let the bread cool in the pan for 10 minutes.
Carefully turn it out onto a wire rack and allow it to cool completely before slicing.
Tips for Success
- Let the sweet potatoes cool slightly: Hot mashed potatoes can scramble the eggs when they’re added.
- Drain well: Whether you microwave or boil the sweet potatoes, remove excess water before mashing.
- Don’t overmix the batter: Gentle mixing helps keep the bread soft and tender.
- Check the center: A toothpick or cake tester should come out clean before removing the loaf from the oven.
- Watch the top: If the loaf is browning too quickly, tent it loosely with foil during the final 15 minutes.
- Use the pan size as a guide: Smaller loaves and muffins will bake considerably faster than a standard 9×5-inch loaf.
Equipment Needed
- 9×5-inch loaf pan
- Microwave-safe bowl
- Mixing bowls
- Whisk
- Fork or potato masher
- Spatula
- Wire cooling rack
Recipe Variations
Make Sweet Potato Muffins
Pour the batter into a prepared muffin pan instead of a loaf pan. The estimated baking time is 18–20 minutes, but check for doneness rather than relying only on the clock.
Use Yogurt Instead of Buttermilk
Plain yogurt, Greek yogurt, or sour cream can be used in place of buttermilk, giving the bread a slightly different but equally tender texture.
Bake It in a Bundt Pan
The batter can also be baked in a greased and floured 10-cup Bundt pan. The estimated baking time is about 1 hour, though you should check for doneness toward the end of baking.
Make Two Smaller Loaves
Divide the batter between two 8×4-inch loaf pans. These smaller loaves are estimated to take around 40–45 minutes to bake.
Serving Suggestions
Slice the bread once completely cooled and enjoy it on its own or with a little butter. It’s especially good alongside a hot cup of coffee, tea, or your favorite fall drink.
For breakfast, serve a slice with fresh fruit or yogurt. It also makes a lovely afternoon snack when you’re craving something sweet but homemade.
Storage and Freezing
The bread can be stored at room temperature for up to 5 days.
Once completely cooled, wrap the loaf tightly in plastic wrap and place it inside a gallon-sized resealable bag to help maintain its moisture.
For longer storage, freeze the bread for up to 3 months. Thaw it at room temperature before serving.
FAQs
Can I use leftover cooked sweet potatoes?
Yes. This recipe is an excellent way to use leftover cooked sweet potatoes. Simply mash them until smooth and measure out 1½ cups.
Can I use canned sweet potato puree?
The recipe was designed for cooked and mashed sweet potatoes. If using canned puree, keep in mind that its moisture content may differ, which can slightly affect the texture and baking time.
Why is my sweet potato bread so moist?
That’s one of the best things about this recipe! Sweet potatoes naturally contain moisture, which helps create the soft, tender, almost cake-like texture of the finished bread.
Can I substitute the buttermilk?
Yes. Yogurt, Greek yogurt, or sour cream can be used instead of buttermilk. Buttermilk powder can also be used according to the method described in the recipe.
How do I know when the bread is done?
The loaf should be domed and golden, feel springy when gently pressed, and a cake tester inserted into the center should come out clean.
How long can I freeze sweet potato bread?
The bread can be frozen for up to 3 months when properly wrapped and stored.
Nutrition
Per slice: 279 calories, 44g carbohydrates, 3g protein, 11g fat, 1g saturated fat, 3g polyunsaturated fat, 6g monounsaturated fat, 0.04g trans fat, 28mg cholesterol, 210mg sodium, 107mg potassium, 1g fiber, 26g sugar, 2,409 IU vitamin A, 0.5mg vitamin C, 30mg calcium, and 1mg iron.
Final Thoughts
This Cinnamon Sweet Potato Bread is a wonderfully simple way to turn leftover sweet potatoes into something soft, fragrant, and seriously comforting. The tender crumb, warm cinnamon, and blend of fall spices make it feel like a cross between homemade bread and a slice of cake.
Bake a loaf for breakfast, keep it on hand for afternoon snacking, or freeze one so you can enjoy a cozy homemade treat whenever the craving hits.
Print
Cinnamon Sweet Potato Bread
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
Description
This Cinnamon Sweet Potato Bread is a quick and easy homemade bread made with mashed sweet potatoes, warm cinnamon, ginger, nutmeg, allspice, and cloves. The sweet potatoes keep this loaf incredibly soft, moist, springy, and tender, making it almost cake-like.
Ingredients
- 1 1/2 cups mashed sweet potatoes, from 2 medium or 1 very large sweet potato
- 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 mixed with water
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger, or to taste
- 1 teaspoon ground nutmeg, or to taste
- 1/2 teaspoon ground allspice, or to taste
- 1/2 teaspoon ground cloves, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- Preheat the oven to 350°F. Spray one 9-by-5-inch loaf pan, two 8-by-4-inch loaf pans, a 10-cup Bundt pan, or a muffin pan with floured cooking spray, or grease and flour the pan(s). Set aside.
- Peel the sweet potatoes and chop them into 1-inch chunks. Place them in a large, shallow microwave-safe bowl, add 3 tablespoons water, cover with plastic wrap, and microwave on high for 15 to 17 minutes, or until very fork-tender. Alternatively, boil the potatoes on the stovetop and drain them very well. Pour off any remaining water and mash the sweet potatoes with a fork. Allow them to cool briefly.
- Add the eggs, oil, buttermilk, and vanilla to the mashed sweet potatoes. Whisk until well combined and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
- Pour the wet sweet potato mixture over the dry ingredients and gently stir until incorporated. Fold and scrape the bottom of the bowl as needed to make sure no dry ingredients remain. Do not overmix, as this can develop the gluten and make the bread tougher.
- Transfer the batter to the prepared pan(s) and smooth the top lightly with a spatula. For a 9-by-5-inch loaf pan, bake for 60 to 70 minutes, or until the top is domed and golden, the loaf is springy to the touch, and a cake tester inserted in the center comes out clean. If the top browns too quickly, tent the pan with foil during the last 15 minutes. Continue baking longer if needed until fully cooked.
- For other pans, estimated baking times are 40 to 45 minutes for 8-by-4-inch loaves, about 1 hour for a Bundt pan, and 18 to 20 minutes for muffins. These are estimates, so always bake until the item is fully done in your oven.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Store the completely cooled bread at room temperature for up to 5 days. Wrap it tightly in plastic wrap and place it inside a gallon-sized resealable bag.
- The bread can be frozen for up to 3 months.
- Buttermilk can be replaced with yogurt, Greek yogurt, sour cream, or prepared buttermilk powder.
- Do not overmix the batter, as this can result in a tougher loaf.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread, Breakfast, Dessert
- Method: Bake
- Cuisine: American