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