There’s something so comforting about the smell of cinnamon and sweet potatoes baking in the oven—it instantly brings warmth to the whole house.
I love making this Sweet Potato Cinnamon Bread on weekends when I want a treat that feels nostalgic yet nourishing.
It’s soft, flavorful, and topped with the most perfect crackly cinnamon-sugar crust.
One bite, and you’ll understand why it doesn’t last long on my counter!
Why You’ll Love This Recipe
This bread hits all the right notes—moist, gently spiced, and just sweet enough.
It’s the kind of loaf that works for breakfast, snack, or dessert, and it’s a wonderful way to use up leftover mashed sweet potatoes.
Plus, the cinnamon-sugar topping adds a touch of magic that makes every slice feel a little special.
What You’ll Need (Ingredient Highlights)
Mashed sweet potatoes – The star! Brings moisture and a rich, earthy sweetness.
Butter + eggs – For structure and that soft, cake-like crumb.
Cinnamon & nutmeg – Classic warm spices that cozy up every bite.
All-purpose flour – Keeps the texture balanced—not too dense, not too light.
Cinnamon-sugar topping – Adds a delightful crunch and aroma on top.
Pro Tips Before You Start
Make sure your sweet potatoes are mashed until completely smooth—no lumps!
Let your butter sit out in advance so it’s perfectly softened for creaming.
Don’t overmix once you add the dry ingredients—just enough to combine.
Sprinkle the cinnamon-sugar topping generously for a bakery-style finish.
How to Make Sweet Potato Cinnamon Bread
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F.
Grease a 9.25 x 5.25 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with the sugar until the mixture is light and fluffy.
Step 3: Add Eggs, Vanilla, and Sweet Potato
Beat in the eggs one at a time on low speed.
Then mix in the vanilla and mashed sweet potatoes until smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Step 5: Mix Wet and Dry
Gradually add the dry mixture to the wet ingredients.
Stir until just combined—don’t overmix.
Step 6: Pour and Top
Pour the batter into your prepared loaf pan.
In a small bowl, mix the topping sugar and cinnamon, then sprinkle evenly on top of the batter.
Step 7: Bake and Cool
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 15 minutes before removing it. Slice and enjoy!
What to Serve It With
I love enjoying a slice with a cup of coffee in the morning or a warm chai tea in the afternoon.
It also pairs beautifully with whipped cream or a drizzle of maple glaze for dessert.
Variations / Substitutions
Swap nutmeg for pumpkin pie spice for a fall twist.
Add chopped pecans or walnuts for extra texture.
Use brown sugar instead of white sugar for a deeper flavor.
Storage & Leftovers
Store the cooled bread in a large ziplock bag or airtight container in the fridge for up to 5 days.
You can also slice and freeze it—just reheat in the toaster or microwave for a quick treat.
FAQs
Can I use canned sweet potatoes?
Yes, just make sure they’re not candied and are mashed well before using.
Do I need a mixer to make this?
Nope! You can use a whisk and spatula, though a mixer makes it quicker.
How do I know when it’s done baking?
Insert a toothpick in the center—it should come out clean or with a few crumbs.
Can I make this gluten-free?
Yes, just substitute a 1:1 gluten-free all-purpose flour blend.
Can I reduce the sugar?
You can reduce it slightly, but it may affect the texture and taste.
Can I use pumpkin instead of sweet potato?
Absolutely! Pumpkin puree works just as well.
Does it freeze well?
Yes! Wrap slices individually and freeze for up to 2 months.
Final Thoughts
This Sweet Potato Cinnamon Bread is the kind of recipe that feels like a warm hug.
It’s unfussy, deeply comforting, and so satisfying to share.
Whether you’re baking for brunch or gifting a loaf to a friend, it’s always a hit.
Sweet Potato Cinnamon Bread
Ingredients
Method
- Preheat oven to 350°F. Grease or line a 9.25 x 5.25 inch loaf pan.
- Cream together butter and sugar in a large bowl until fluffy.
- Add eggs one at a time, then stir in vanilla and mashed sweet potatoes.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet until just combined.
- Pour into loaf pan. Combine topping sugar and cinnamon, then sprinkle on top.
- See full steps with tips & photos → https://theboatshedcafe.com/sweet-potato-cinnamon-bread/
Notes
- Add chopped pecans or walnuts for a nutty crunch.
- Wrap leftovers tightly to keep moist for 3 days, or freeze for up to 2 months.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.