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The Boat Shed Kitchen

Sweet Potato Cinnamon Bread

This sweet potato cinnamon bread is soft, moist, and warmly spiced with cinnamon and nutmeg. Topped with a crunchy cinnamon-sugar crust, it’s perfect for breakfast, snacking, or as a cozy dessert with coffee or tea.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 220
Ingredients Method Notes

Ingredients
  

Bread
  • 1½ cups mashed sweet potatoes
  • ½ cup butter softened
  • 1.2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1.2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
Topping
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon

Method
 

  1. Preheat oven to 350°F. Grease or line a 9.25 x 5.25 inch loaf pan.
  2. Cream together butter and sugar in a large bowl until fluffy.
  3. Add eggs one at a time, then stir in vanilla and mashed sweet potatoes.
  4. In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually mix dry ingredients into wet until just combined.
  6. Pour into loaf pan. Combine topping sugar and cinnamon, then sprinkle on top.
  7. 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.