This Sweet Potato Cinnamon Bread is soft, moist, and smells like a cozy fall morning.
It’s made with mashed sweet potatoes and warm spices, and it’s the kind of quick bread that makes the whole house smell amazing.
I’ve made this dozens of times, and it never lasts more than a day.
Perfect for breakfast, snacking, or even dessert with a little butter or cream cheese.
What You’ll Need
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk (any kind)
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup brown sugar (for swirl)
- 1/2 tsp cinnamon (for swirl)
- Butter or non-stick spray (for greasing)
Pro Tips
- Roast your sweet potato for the best flavor. It brings out natural sweetness.
- Let the bread cool completely before slicing or it’ll fall apart.
- You can double the recipe and freeze a loaf for later.
- Don’t overmix the batter or your bread might turn out dense.
- Sprinkle extra cinnamon sugar on top before baking for a little crust.
Tools Required
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 9×5 inch loaf pan
- Cooling rack
Substitutions and Variations
- Swap milk for almond, oat, or soy milk
- Use coconut oil instead of vegetable oil
- Add 1/2 cup chopped pecans or walnuts for crunch
- Make it gluten-free by using a 1:1 gluten-free flour blend
- Add mini chocolate chips for a sweet twist
Make Ahead Tips
- Cook and mash the sweet potatoes up to 3 days in advance and keep them in the fridge.
- You can mix the dry ingredients the day before and store in a sealed container.
Recipe and Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together 1 cup mashed sweet potato, 2 large eggs, 1/2 cup vegetable oil, 1/4 cup milk, 1 tsp vanilla extract, and 1 cup granulated sugar until smooth.
Step 3: Add Dry Ingredients
To the wet mixture, add 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg. Stir until just combined.
Step 4: Layer Batter and Swirl
In a small bowl, mix 1/4 cup brown sugar and 1/2 tsp cinnamon. Pour half the batter into the greased loaf pan. Sprinkle half the cinnamon-sugar mixture over the batter. Add the rest of the batter and top with the remaining cinnamon-sugar. Swirl with a butter knife.
Step 5: Bake
Place the loaf pan in the oven and bake at 350°F for 55–65 minutes, or until a toothpick comes out clean from the center.
Step 6: Cool and Serve
Let the bread cool in the pan for 10 minutes, then move it to a cooling rack to cool completely before slicing and serving.
Leftovers and Storage
- Wrap leftover bread tightly in foil or plastic wrap and store at room temp for up to 3 days.
- For longer storage, freeze slices wrapped individually in plastic wrap and place in a zip bag. Thaw at room temp or toast to reheat.
Why I Love This Recipe
There’s something magical about the smell of this bread baking. I first made it on a chilly October weekend and now it’s become a seasonal staple. I love how it’s just the right mix of sweet and spice, and the texture is so soft and satisfying.
- Warm and cozy spices
- Uses real sweet potatoes
- Easy to whip up in one bowl
- Makes the kitchen smell amazing
- Moist and flavorful every time
Servings and Cook Time
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Macros Information (per slice, estimated)
- Calories: 290
- Protein: 3g
- Carbs: 38g
- Fat: 14g
- Sugar: 20g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Mashed sweet potatoes add moisture and natural sweetness while also helping bind the bread together. The oil keeps it tender, and the combination of baking soda with the slight acidity from the sweet potatoes gives the bread a great rise. Swirling in cinnamon sugar gives it that bakery-style layered flavor and a hint of crunch on top.
Common Mistakes
- Overmixing – This can make the bread tough. Mix until just combined.
- Not checking doneness – Ovens vary, so start checking around 55 minutes with a toothpick.
- Using cold sweet potatoes – Let them come to room temp so they mix smoothly.
- Cutting too soon – Wait until it cools or it will fall apart.
What to Serve With
- Hot coffee or chai latte
- Cream cheese or honey butter
- A scoop of vanilla yogurt
- Fresh fruit on the side
FAQ
Can I use canned sweet potato?
Yes! Just make sure it’s plain and not the sweetened pie filling.
Can I make muffins with this recipe?
Yep, just reduce the bake time to about 20–25 minutes.
Do I need a stand mixer?
Not at all. A whisk and spatula do the job perfectly.
Can I use pumpkin instead?
Totally. Sub 1 cup pumpkin purée for the sweet potato if you’d like.
Try It and Let Me Know
I really hope you give this Sweet Potato Cinnamon Bread a try. It’s such a comfort recipe and truly easy to make. If you bake it, let me know how it turns out in the comments! I’d love to hear how you liked it or if you added your own twist.
