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Delicious sweet potato cinnamon bread with a soft, moist crumb.

Sweet Potato Cinnamon Bread

A delightful bread infused with warm, comforting flavors of sweet potato and spices, boasting a soft and moist crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup mashed cooked sweet potato If using canned sweet potato, choose one without added sugar.
  • 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
  • 3/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar Mixed with 1/2 teaspoon cinnamon for topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly or using parchment paper.
  2. In a large mixing bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, ginger, and salt; whisk together until well blended.
  3. In another bowl, mix the mashed sweet potato, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, mixing until just combined. Be cautious not to overmix; a few lumps are fine.
  5. Pour the batter into the prepared loaf pan.
  6. Sprinkle the granulated sugar mixed with cinnamon over the top of the batter.
Baking
  1. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For perfect results, ensure sweet potato is well-cooked and mashed. Avoid overmixing to prevent dense bread. Store in an airtight container at room temperature for up to 3 days, or freeze for 2-3 months.