Name: Sweet Potato Cinnamon Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed); 1/2 cup pure maple syrup or honey; 1/3 cup melted coconut oil or vegetable oil; 2 teaspoons pure vanilla extract; 2 large eggs; 1 1/2 cups whole wheat pastry flour or all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ground ginger; Optional: 1/2 cup chopped walnuts or pecans; Optional: cinnamon sugar for topping

A moist and warmly spiced quick bread made with sweet potato puree and cinnamon, this loaf brings cozy comfort to any time of the day. I love how naturally sweet and soft it is, offering a wholesome twist on classic cinnamon bread. Whether it’s for breakfast, brunch, or a late afternoon treat, this sweet potato cinnamon bread always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)

1/2 cup pure maple syrup or honey

1/3 cup melted coconut oil or vegetable oil

2 teaspoons pure vanilla extract

2 large eggs

1 1/2 cups whole wheat pastry flour or all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

Optional: 1/2 cup chopped walnuts or pecans

Optional: cinnamon sugar for topping

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper.

In a large bowl, I whisk together the mashed sweet potato, maple syrup or honey, melted oil, vanilla extract, and eggs until smooth.

In another bowl, I combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

I add the dry ingredients into the wet mixture and stir gently until just combined—being careful not to overmix.

If I’m using chopped nuts, I fold them in at this point.

I pour the batter into the prepared pan, smooth the top, and sprinkle on cinnamon sugar if I want an extra sweet crust.

I bake it for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields 10 slices of sweet potato cinnamon bread.

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Calories per slice: 210 kcal

Variations

I sometimes swap the whole wheat pastry flour with a 1:1 gluten-free baking blend to make it gluten-free.

For a nutty crunch, I add walnuts or pecans.

If I want an extra sweet topping, I sprinkle cinnamon sugar before baking.

I’ve tried adding dark chocolate chips for a more indulgent twist—it works beautifully.

To reduce fat, I replace half the oil with unsweetened applesauce.

Storage/Reheating

Once the loaf has completely cooled, I store it in an airtight container at room temperature for up to 3 days.
For longer storage, I wrap it tightly in plastic wrap and freeze it for up to 3 months. I slice it before freezing, so I can reheat individual portions in the toaster or microwave. A quick 15-20 seconds in the microwave is usually enough to bring it back to that warm, soft texture.

FAQs

Can I use canned sweet potato puree?

Yes, I often use canned sweet potato puree when I don’t have time to roast a sweet potato. Just make sure it’s 100% pure sweet potato with no added sugars or spices.

Can I make this recipe vegan?

Absolutely. I replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and use maple syrup and coconut oil for a fully plant-based version.

What flour works best for this recipe?

I prefer whole wheat pastry flour for its light texture and whole grain benefits, but all-purpose flour works just as well. A gluten-free blend also holds up nicely.

Why is my bread dense?

If the batter is overmixed or too much flour is added, the bread can turn out dense. I make sure to measure my flour properly and stir just until combined.

Can I make this into muffins?

Yes! I scoop the batter into a lined muffin tin and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean.

Conclusion

This sweet potato cinnamon bread is everything I want in a cozy baked good: soft, flavorful, and just sweet enough. I love how versatile it is—easy to adapt to different dietary needs or flavor preferences. Whether I’m sharing it with friends or enjoying a slice with my morning coffee, this loaf never disappoints.

Recipe:

Sweet Potato Cinnamon Bread

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Author: Sophia
Total Time: 1 hour
Yield: 10 slices
Diet: Vegetarian

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Description

A moist and warmly spiced quick bread made with sweet potato puree and cinnamon, offering natural sweetness, a tender crumb, and wholesome ingredients. Perfect for breakfast, brunch, or an afternoon treat.