Cinnamon and sweet potato spice bread

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Sweet potatoes are always winning no matter how they are prepared.

But when they are baked into sweetly flavored soft bread, they become even better.

I had a couple of sweet potatoes to use, and instead of just roasting or frying them, I mashed them and baked them in bread. I do it with bananas all the time. Why not sweet potatoes?

I was impressed by the results. The bread was ridiculously soft, moist, tender, and rich in spices. It is almost like a cake, it is so soft, tender and elastic. If you like carrot cake or pumpkin-based recipes, you will love this bread.

It is easy to make and no mixer is needed. Stir everything and place the bread in the oven for about an hour. And your house will smell heavenly during that hour.

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Steam two medium sweet potatoes or one very large sweet potato. Peel the potatoes, cut them into 1-inch pieces, place them in a shallow bowl with a stream of water, cover them in plastic wrap, and microwave them for about 15 minutes, or until the fork is tender. Drain any water that has collected and crush with a fork.

If you have another method of steaming, please do so. I do it this way because it is quick and easy. You could roast the sweet potatoes, but that takes almost an hour, the potatoes will be drier when roasted than steamed, and you'll need to make some adjustments to the proportions of dry and wet ingredients in your batter.

After the potatoes cool slightly so you don't stir the eggs, break two eggs on top of them, add oil, vanilla, buttermilk (or yogurt or sour cream), and beat.

In another bowl, combine flour, sugars, baking soda, and a variety of spices. I used cinnamon, ginger, nutmeg, allspice, and cloves. Feel free to mix and match spices as you have and enjoy. Try pumpkin pie spices, cardamom, or other favorites.

I love cinnamon and the bread is well seasoned and robust, without being overwhelming. Many times sweet potato, pumpkin or carrot cakes and breads can be so bland and unpleasant. Orange root vegetables are very abundant and can really absorb and need a lot of spice. I made sure to account for that, but added spices to taste.

Add the wet to the dry and mix until combined. I really had to shake and shake. And stir a little more. The dry ingredients seemed to multiply in the bowl and in the folds of the dough. Every time I thought I had it all folded up, I'd run out of the bottom of the bowl and find more missing white chunks. Take your time and make sure everything is well combined, but use a gentle hand when stirring so as not to over-develop the gluten, resulting in harder bread.

Convert the dough into a 9-by-5-inch pan or two 8-by-4-inch pans. I used a 9 Ɨ 5 and I will probably go for two 8 Ɨ 4 breads next time or bake like Budnt. It's a cake-like bread and I think it would bake beautifully in a Bundt skillet. Or try it like cupcakes.

Sweet potatoes, oil and buttermilk do a wonderful job of keeping bread extremely soft and moist. Although I have compared it to cake, it is not cakey if that makes sense. It doesn't have a flaky, airy crumb that has a lot of cakes; also known as being dry.

The interior is tender, elastic and bounces with a dense crumb. The rind is firmer and slightly chewy. I usually avoid the crust and the pieces of bread in the bread, but I found myself looking for them, like chewy pieces in the brownies.

Bread is sweet, but not too sweet. A serving or two for breakfast, as a snack or as a healthy dessert after dinner is how we've been enjoying it.

The spices are homey and comforting. Hot spices like cinnamon, ginger, nutmeg, allspice, and cloves are my favorites. I have to hold back from making molasses cookies and other similar goodies for most of the year because they are out of season, so to speak. The spices give the bread a great flavor and crush my cravings. I want to curl up on the sofa with a blanket and a cup of chai tea to wash it.

It is perfect on its own and doesn't even need butter. It's that moist and tasty. But twist my arm and a little butter never hurts. Or try a vanilla buttercream frosting for an extra treat.

Sweet potatoes cannot do anything wrong.

Cinnamon and sweet potato spice bread

Sweet potatoes do a wonderful job of keeping bread extremely soft and moist. It is almost like a cake, it is very soft, elastic and bounces. The interior is tender with a dense, moist crumb, and the rind is firmer and slightly chewy. Sweet potatoes are complemented by a variety of comforting and warm spices including cinnamon, ginger, nutmeg, allspice and cloves. The bread is heavily seasoned and full of rich flavor. If you like sweet potatoes, carrot cake or pumpkin-based recipes, you will love this bread.


about 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large) 3 tablespoons water 2 large eggs 1/2 cup canola or vegetable oil 1/4 cup buttermilk (or yogurt, Greek yogurt, sour cream or buttermilk powder) 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 1/4 cups granulated sugar 1/4 cup light brown sugar, packaged 2 teaspoons baking soda 1 tablespoon ground cinnamon 1 teaspoon ginger ground 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground clove salt, optional and to taste


  1. Preheat oven to 350F. Spray a 9-by-5-inch bread pan (whatever I used), or two 8-by-4-inch bread pans, or a 10-cup Bundt pan, or a muffin pan with spray oil or floured grease and flour the bread (s); set aside.
  2. Peel the sweet potatoes and cut them into 1-inch pieces. Place the pieces in a large, shallow, microwave-safe container. Add 3 tablespoons of water, cover with plastic wrap and cook on high power for 15 to 17 minutes, or until the potatoes are very tender. Pour in the water. Mash the sweet potatoes with a fork. Let them cool momentarily so you don't stir the eggs.
  3. To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and mix until combined; set aside. (I used whey powder and added 1 tablespoon of powder to the dry ingredients and 1/4 cup of water to this wet mix)
  4. In a large bowl, combine 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 you see no loose chunks of dry ingredients, bending and scraping the bottom of the bowl with a spatula as needed because it is very easy to bypass dry ingredients that lurk at the bottom of the bowl in this batter. Stir and fold with a gentle hand so as not to over-mix and over-develop gluten, resulting in harder bread.
  5. Convert the dough into prepared molds, smoothing the top slightly with a spatula. Bake for 60 to 70 minutes for a 9 Ɨ 5 skillet, or until top is browned, golden, bread is stretchy to touch, and cake tester inserted in center comes out clean. Store bread with foil in the last 15 minutes of cooking if the top browns a bit quickly before the inside has cooked. I estimate 8 Ɨ 4 breads will take 40-45 minutes, a Bundt of about 1 hour, muffins 18-20 minutes, but I haven't tried those versions and they're just estimates.
  6. Let the bread cool in the pan for 10 minutes before turning it into a wire rack to cool completely. The bread will be kept at room temperature for up to 1 week. I store my bread by wrapping the completely cold loaf in plastic wrap, and then place it inside a gallon-sized Ziplock.

Related Recipes

Carrot Cake with Cream Cheese Frosting – My all-time favorite carrot cake recipe and I bake it in a bread pan instead of cake pans. The recipe is similar to sweet potato bread except that it uses carrots instead of sweet potatoes, but the spices and ingredients are similar.

Ganache Chocolate Chip Chocolate Chip Pumpkin Pie – My favorite cake on my site. If you crossed the buttery yellow cake with pumpkin, added chocolate chips and covered everything with a rich ganache, this is what you will get. It's a cake from a bowl, whisking together that takes minutes to make, with amazing results. Moist, tender, tasty, easy and everyone who made this cake writes to tell me they do … again. Always a hit and the flavors, spices and texture remind me of sweet potato bread

Graham Cracker Sweet Potato ā€œFrench Toastā€ Sticks: Don't judge a book by its cover. This recipe is how to make potatoes taste like French toast sticks

Pumpkin and Banana Bread with Cream Cheese Frosting and Golden Butter: This quickbread combines two of my favorites, Pumpkin Bread and Banana Bread, with plenty of cinnamon and spices and a delicious frosting to boot.

Coconut Spice Cheesecake Bars: Part Cheesecake, Part Spice Cake, with the flavors of Carrot Cake and Cream Cheese Frosting. Chocolate fries, caramel chips, and coconut are baked between layers of cake and cream cheese for spice-rich bars that are very quick and easy to prepare as there is a shortcut involved

Pumpkin and spice cupcakes with marshmallow butter cream frosting – Swap pumpkin for sweet potatoes in these quick and easy cupcakes that make a batch of just 6

Red pepper and coconut milk soup (vegan, gluten-free, soy-free, microwave-safe) – quick, easy and ready in 15 minutes

Roasted Sweet Potato and Goat Cheese Pizza in a 1-Hour Whole Wheat Pizza Dough – Those are rounds of sweet potato, not pepperoni, and very good. Never buy store bought pizza dough again with this easy and healthy one-hour dough

Do you like sweet potatoes?

If you have a favorite recipe that uses them, share the links.

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