This Sweet Potato Cinnamon Bread is ultra-moist, warmly spiced, and naturally sweet. Made with mashed sweet potatoes, brown sugar, and cinnamon, it’s the perfect fall bake for breakfast, brunch, or snacking!
🍂 Why You’ll Love This Sweet Potato Bread
If you love banana bread or pumpkin bread, you’re going to fall head over heels for this Sweet Potato Cinnamon Bread. It’s soft, flavorful, and bursting with cozy autumn spices.
The mashed sweet potatoes make this loaf irresistibly moist, while brown sugar and cinnamon create that comforting sweetness we all crave in cooler weather.
It’s simple to make, freezer-friendly, and your kitchen will smell amazing while it bakes!
🧁 Ingredients You’ll Need
Dry Ingredients:
- 1¾ cups all-purpose flour (or half whole wheat flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional for extra warmth)
Wet Ingredients:
- 1 cup mashed sweet potato (about 1 medium potato, cooked & mashed)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ½ cup chopped pecans or walnuts
- ½ cup raisins or chocolate chips
🔥 How to Make Sweet Potato Cinnamon Bread
Step 1: Prepare the Sweet Potatoes
Peel and cube 1 medium sweet potato. Boil or bake until tender, then mash until smooth and let cool.
Step 2: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 4: Mix the Wet Ingredients
In another bowl, whisk together mashed sweet potato, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until well combined.
Step 5: Combine & Fold
Pour wet ingredients into dry ingredients and gently fold until just combined (don’t overmix). Stir in nuts or chocolate chips if using.
Step 6: Bake to Perfection
Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Serve
Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice once cooled and enjoy!
🍞 Serving Ideas
- Toast slices and spread with butter, honey, or cream cheese.
- Serve warm with a cup of coffee or chai tea.
- Make it dessert-ready by drizzling a vanilla glaze or maple icing on top!
🌿 Tips for Success
- Don’t overmix: This keeps your loaf tender and fluffy.
- Use room temperature ingredients: Helps everything blend smoothly.
- Measure your flour correctly: Spoon into your measuring cup and level off — too much flour makes bread dense.
- Sweet potato substitute: Pumpkin purée or mashed banana also work beautifully.
🧊 Storage & Freezing
- Room Temp: Store covered for up to 3 days.
- Fridge: Keeps up to 1 week.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight and warm before serving.
⭐ FAQs
Can I make this recipe gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Can I use canned sweet potatoes?
Absolutely — just drain and mash well.
Can I make muffins instead of a loaf?
Yes! Bake in a muffin tin at 350°F for 18–22 minutes.
❤️ Final Thoughts
This Sweet Potato Cinnamon Bread is everything you want in a fall bake — moist, flavorful, and just the right amount of sweet.
Whether you’re making it for a cozy breakfast, a holiday brunch, or just to fill your kitchen with the scent of cinnamon and spice, it’s sure to become a new favorite.
So grab those sweet potatoes and bake up some love — one slice at a time. 🍠✨