Cinnamon and Spice Sweet Potato Bread

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! 

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: 

1. 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.
2. 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.
3. In another bowl, combine flour, sugars, baking soda, and a variety of spices. 
4. 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.
5. 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). 

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

Save Saved Review Print

4.63 from 190 votes

Cinnamon Sweet Potato Bread

By Averie Sunshine

🍁🍠🍂 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! 

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Save this recipe to your email

Enter your email and we’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

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

Cook ModePrevent your screen from going dark

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

Storage: Bread will keep at room temperature for up to 5 days. I store my bread by wrapping the completely cooled loaf in plastic wrap, and then placing loaf inside a gallon-sized Ziplock. It can be frozen for up to 3 months. 

Nutrition

Serving: 1slice, Calories: 279kcal, Carbohydrates: 44g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 28mg, Sodium: 210mg, Potassium: 107mg, Fiber: 1g, Sugar: 26g, Vitamin A: 2409IU, Vitamin C: 0.5mg, Calcium: 30mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you’ve made and loved one of my recipes!

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.