Description
This Cinnamon Sweet Potato Bread is a moist, warmly spiced quick bread that combines the natural sweetness of mashed sweet potatoes with aromatic cinnamon, ginger, nutmeg, allspice, and cloves. Perfect for breakfast or a cozy snack, it features a tender crumb from buttermilk and a lightly sweetened batter, baked to a golden loaf with a soft, springy texture.
Ingredients
Wet Ingredients
- 1 1/2 cups mashed sweet potatoes (from 2 medium or 1 very large sweet potatoes)
- 3 tablespoons water
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger (or to taste)
- 1 teaspoon ground nutmeg (or to taste)
- 1/2 teaspoon ground allspice (or to taste)
- 1/2 teaspoon ground cloves (or to taste)
- 1/4 teaspoon salt (optional, or to taste)
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Lightly grease and flour one 9-by-5-inch loaf pan (or two 8-by-4-inch loaf pans, a 10-cup Bundt pan, or a muffin pan). Set the prepared pan aside.
- Cook the Sweet Potatoes: Peel and chop sweet potatoes into 1-inch chunks. Place them in a large microwave-safe bowl with 3 tablespoons water. Cover with plastic wrap and microwave on high for 15-17 minutes, or until fork-tender. Alternatively, boil them until soft. Drain any excess water, mash with a fork, and allow to cool slightly to prevent scrambling eggs.
- Mix Wet Ingredients: To the mashed sweet potatoes, add eggs, oil, buttermilk, and vanilla extract. Whisk together thoroughly and set aside.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt if using. Whisk well to evenly distribute the spices and leavening.
- Combine Wet and Dry: Pour the wet sweet potato mixture over the dry ingredients. Gently fold and stir until just combined, ensuring no dry flour pockets remain. Be careful not to overmix, which can make the bread tough.
- Bake the Bread: Pour the batter into the prepared pan(s), smoothing the top gently. Bake for 60-70 minutes if using a 9x5-inch pan, or until the top is domed, golden, and a cake tester inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 15 minutes. Adjust baking time accordingly for other pan sizes.
- Cool: Let the bread cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing.
Notes
- Microwaving sweet potatoes is a time-saving step, but boiling works just as well.
- If using buttermilk powder, adjust the liquids accordingly as noted in Step 3.
- Do not overmix the batter to keep the bread tender and avoid toughness.
- Baking times vary by pan size; always check doneness with a toothpick or cake tester.
- Store bread airtight at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Quick Bread
- Method: Baking
- Cuisine: American
