Cinnamon and Spice Sweet Potato Bread — 🍁🍠🍂 Wondering what to do with those leftover sweet potatoes? Make this quick bread recipe! Sweet potatoes do a wonderful job of keeping this bread extremely soft and moist. It’s almost like cake it’s so soft, springy, and bouncy!
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This sweet potato bread turned out ridiculously soft, moist, tender, and richly spiced. It’s almost like cake it’s so soft, tender, and springy!
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.
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.
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.
This sweet potato bread is delicious, it’s like Starbucks pumpkin bread just better. Thanks for the awesome recipe 😋 — Crystal
Sweet Potato Bread Ingredients
This is such a quick and easy recipe for sweet potato bread that calls for very basic ingredients.
To make this sweet potato bread recipe, you’ll need:
- Sweet potatoes
- Water
- Eggs
- Canola oil
- Buttermilk
- Vanilla extract
- All-purpose flour
- Light brown sugar
- Baking soda
- Spices
- Salt
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sweet Potato Bread
If you’ve made pumpkin bread before, you can certainly make a sweet potato loaf!
Full instructions can be found in the recipe card below, but here’s an overview of the baking process:
- Begin by steaming two medium sweet potatoes or one very large sweet potato. Drain off any water that’s pooled, and mash with a fork.
- 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 together in a large bowl to create a sort of sweet potato puree.
- In another bowl, combine flour, sugars, baking soda, and a variety of spices.
- Add the wet ingredients to the dry, and mix until combined. 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 9×5-inch loaf pan or two 8×4-inch pans. I used one 9×5-inch or you can opt for two 8×4 loaves (they will be short) or bake as a Bundt.
Recipe Variations
One thing I love about this recipe is how easy it is to customize! Here are some simple recipe variations you can try:
- Adjust the 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.
- Add mix-ins: You can try adding mix-ins like chocolate chips, chopped nuts such as chopped pecans, or dried fruit.
- Use a different loaf pan: I used a 9×5-inch loaf pan to make this recipe, but two 8×4-inch pans will also work. Or, use a small Bundt pan.
- Make muffins: Skip the loaf pan altogether and make muffins instead! Reduce the bake time to 18 – 22 minutes (use your best judgement when testing for doneness).
Recipe FAQs
Possibly, but I’ve only made the recipe as written so I can’t say for sure. If you give this a try, leave me a comment letting me know how your bread turned out!
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.
I’m sure you can! I imagine this sweet potato spice bread will keep up to 6 months in the freezer.
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.
No, it tastes more like a pumpkin bread. The bread is sweet, but not too sweet with just the right amount of natural sweetness from the sweet potatoes. The spices are homey and comforting.
Made this recipe for my neighbors. As usual, I made two loaves – one for my house, one as a gift. That first loaf lasted an hour before my family finished it off. — Amber
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Cinnamon Sweet Potato Bread
Ingredients
- 1 ½ cups mashed sweet potatoes, 2 medium or 1 very large
- 3 tablespoons water
- 2 large eggs
- ½ cup canola or vegetable oil
- ¼ cup buttermilk, (or yogurt, Greek yogurt, sour cream, or buttermilk powder mixed with the proper amount of water as stated on package)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger, or to taste
- 1 teaspoon ground nutmeg, or to taste
- ½ teaspoon ground allspice, or to taste
- ½ teaspoon ground cloves, or to taste
- ¼ teaspoon salt, or to taste
Instructions
- 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.
- 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 plastic wrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. (Or boil in a pot of water on the stove, drain very well). Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.
- To the mashed 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)
- 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.
- 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; if it takes longer than 70 minutes, so be it – bake it longer. Baking Times – 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. No matter what, always bake until your item is done, however long that takes in your oven given your pan.
- Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Fall Bread Recipes:
ALL OF MY QUICK BREAD RECIPES!
Applesauce Bread with Cinnamon Honey Butter – This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not?
Apple Carrot Bread— This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes!
Apple Pie Bread with Streusel Topping — 🍎🍏🍁 If you like apple crumble pie, you’re going to love this EASY no-mixer apple pie bread! Soft, tender, moist bread with the contrast of the slightly crunchy crumble topping is PERFECT!
Pumpkin Cream Cheese Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice!
Applesauce Bread with Cinnamon Honey Butter— This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not?
Cranberry Orange Bread— The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!
Pumpkin Chocolate Chip Bread— This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!
Apple Fritter Bread — The bread tastes as decadent as the apple fritters of my childhood, no deep frying required and it’s more like cake disguised as bread.
Originally posted April 3, 2013 and reposted September 18, 2020 and October 25, 2024 with updated text.
This is a great recipe. I replaced the sugar with Xylitol for my diabetic grandad(1:1 ratio in terms of cups)
It was delicious
I am so glad to hear you enjoyed this and that replacing the sugar with xylitol worked out!
I just made the sweet potatoe bread. It is so delicious! One of the best I’ve made:) thanks for the recipe!
Thank you for telling me and I agree, it’s one of the best breads I’ve ever made as well!
Just made this bread this afternoon – yum! The only change I made was to use soy milk plus cider vinegar in place of the buttermilk, due to milk allergies in the family. It baked up moist and delicious, and was a hit with my very very picky DS. Thanks for the awesome recipe!
Good call on making your own vegan buttermilk with ACV + soymilk. And so glad it was a hit, even with a very, very picky DS. That’s awesome! Thanks for LMK you tried it with great success!
This was an awesome recipe Averie.. You’ve done it again.. I love your website and love the new ideas I never thought of.. You’re the best.. I come on a regular and give you shout outs on Twitter.. (@RedDawn10) Thanks again..
Thanks for all your support! :) I appreciate it!
This bread sounds fantastic Averie! I know from the one time I’ve baked with sweet potatoes that it makes the final product so soft and tender, and I can imagine how tender and flavorful this bread is. Another amazing creation. :)
I want to work them into yeast bread like you did! Mmmm, I can taste it now :)
I love cooking with sweet potatoes, this looks amazing :) I have to make this soon!
They make this bread sooo soft and fluffy and wonderfully moist!
I have done about a gajillion things with sweet potatoes, but I have yet to make bread with them. But now I’m convinced that I should!
Yay!! I love no mixer recipes! I love the idea of using sweet potatoes in this recipe! Averie, you ROCK!
1 Tbs. of cinnamon in a loaf that size? You must have made this recipe just for me Girl!
I’ll be making this one up on Sunday and I’m dreaming of my first bite. Love Sweet Potatoes and I have a huge one sitting on the counter waiting to be used….my favorite solo dinner meal is a big sweet potato with lots of butter and pepper…but a slice of this easy bread may be replacing that.
Can’t wait to grab a slice for my breakfast on the go next week…if it lasts that long :p
Outstanding ♥
(oh, and that bowl you have the sweet potatoes in? Too cute!
Well all those potatoes, I mean, I didn’t weight them raw but I’d say 1.5 lbs maybe? They mash down into the 1.75 cups range but they NEED spices. I hate bland orange food! Like bland carrot cake, bland pumpkin desserts, bland sweet potato things..no way! So it’s seasoned but not crazy or anything. They soak up so much of it!
Loving all of those spices! I’m undecided on if I’d have this with a caramel sauce or maybe some vanilla ice cream?
Both :) You could just put the the ice cream on top the bread (like strawberry shortcake) and then drizzle with caramel :)
Your pictures are absolutely lovely. I’m definitely trying this recipe (as soon as I’m not sick anymore!)
Just took it out of the oven and cut a piece. Couldn’t wait for it to cool. Of course the butter melted nicely on it. I used Greek yogurt in it and followed the recipe and it is very good. I steamed the sweet potato. The spices really made the house smell wonderful while it baked. The recipe is a keeper for sure. Thanks.
Thanks for trying the recipe and so glad you enjoyed it! Glad to hear the Greek yogurt worked well and that the house smelled great, too :) Thanks for LMK you tried it!
Averie, what a clever way to use sweet potatoes. This bread looks so moist and delicious. Yum!
i am so loving the color of that bread…it just looks so perfect. I have one very large sweet potato just sitting on my counter and now i know where that potato goodness is going to go…in this bread!
YAY!!! Well please LMK if you try it! Thanks Angela!
Love me my cinnamon…cannot wait to make this!..Question..could I possibly use frozen cubed pumpkin instead of the sweet potato to fabricate this wonder?…It’s a bit lower on the glycemic index and carb scale…or would the result be less flavorful?…Thanks for another exquisite offering of your talents!
There are 2 issues with that. First is texture/moisture content. Frozen food tends to excrete lots of moisture into doughs/batters and could mess with the batter. Second issue is taste – it won’t be quite the same. Your call. I would personally just use sweet potato since I know the recipe works. Very beautifully. At that!
sweet potatoes are my go-to side dish at least a few nights a week, but I have never thought to use them in a bread. You are genius,and this looks incredibly. Cinnamon is my favorite spice…I am so excited to make this!
Glad you are a fan and if you love them, you will LOVE this bread!