Sweet Potato Cinnamon Bread
A tender, moist loaf with roasted sweet potatoes, warm spices, and a cinnamon-sugar topping. Perfect for breakfast or dessert with autumn flavors and a soft crumb.
- Prep Time: 15
- Cook Time: 55
- Total Time: 70
- Yield: 12 slices
- Category: Cakes & Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 cups mashed cooked sweet potato
1/2 cup buttermilk
1/4 cup granulated sugar plus 2 tbsp for topping
2 tbsp all-purpose flour for topping
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In another bowl, cream butter and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Fold in mashed sweet potato until fully incorporated.
Alternate adding dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients.
Pour batter into prepared pan.
Mix 1/4 cup sugar with 2 tbsp flour for topping; sprinkle over batter before baking.
Bake 45-55 minutes until golden and a toothpick inserted comes out clean.
Notes
Let bread cool completely in pan before slicing. Store leftovers in an airtight container at room temperature for up to 3 days.
For buttermilk substitute, mix 1/2 cup whole milk or non-dairy milk with 1 tsp lemon juice and let sit 5 minutes.
Top can be enhanced with chopped pecans or walnuts if desired.