Name: Sweet Potato Bread with Cinnamon – Best Sweet Potato Recipes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup milk; 1 teaspoon vanilla extract; 1 cup mashed cooked sweet potatoes

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Some breads just stick with you, don’t they? Sweet potato bread is one of those. It’s soft in the middle, has a cozy cinnamon scent, and tastes like fall rolled up in a slice. You can serve it for breakfast, sneak it in at lunch, or call it dessert and no one’s judging. I first made this after baking way too many sweet potatoes for dinner. Instead of tossing the extras, I mashed them up, added a few pantry staples, and crossed my fingers. What came out was a golden loaf with a tender crumb that made me wonder why I hadn’t tried this sooner. You’ll love how the sweet potato makes the bread moist without being heavy. It’s like banana bread’s cousin who shows up to Thanksgiving wearing a maple syrup sweater. This one’s a keeper—simple to mix, warm out of the oven, and perfect for sharing—or not.

1) Key Takeaways
2) Easy Sweet Potato Bread Recipe
3) Ingredients for Sweet Potato Bread
4) How to Make Sweet Potato Bread
5) Tips for Making Sweet Potato Bread
6) Making Sweet Potato Bread Ahead of Time
7) Storing Leftover Sweet Potato Bread
8) Try these Dessert Recipes next!
9) Sweet Potato Bread
10) Nutrition

1) Key Takeaways

This sweet potato bread uses simple pantry staples and leftover sweet potatoes
Moist, flavorful, and perfect for breakfast, snack, or dessert
No fancy equipment needed and minimal prep time
Perfect for freezing or gifting during cooler months

2) Easy Sweet Potato Bread Recipe

I’ve baked a lot of breads, but sweet potato bread hits differently. Maybe it’s the way cinnamon clings to each slice or how that hint of nutmeg adds just enough warmth. Or maybe it’s the satisfaction of turning leftover sweet potatoes into something that actually feels like a treat. Whatever it is, this loaf has earned a permanent spot in my recipe rotation.

If you’re hunting for sweet potato recipes that aren’t overly complicated, this one should be at the top of your list. It’s an easy way to use extra baked sweet potatoes and it bakes into a cozy, tender loaf that smells like autumn. And trust me, when the house starts smelling like this bread, you’ll wish you doubled the batch.

We keep a few slices around for breakfast, warm with butter or even a swipe of peanut butter. It’s also not shy about showing up at the dessert table. That’s the beauty of this loaf. It wears many hats and makes them all look good.

3) Ingredients for Sweet Potato Bread

All-purpose flour : This is the base that holds everything together. You want it measured right, so don’t pack it. Spoon it in, level it off. No shortcuts here.

Baking soda : Not to be confused with baking powder. Baking soda is what gives this loaf a soft lift and just the right amount of rise without going overboard.

Salt : A small amount that brings out all the other flavors. It doesn’t seem like much, but skipping it leaves the whole thing flat.

Ground nutmeg : Adds a little warmth. Just enough to nudge the flavor forward without stealing the show.

Ground cinnamon : Cinnamon does the heavy lifting in terms of scent and warmth. It’s what hits your nose first when you open the oven door.

Unsalted butter : Softened, not melted. This adds richness and keeps the crumb nice and tender. It also helps with that golden crust.

Granulated sugar : You’ll need a full cup, but it doesn’t make the loaf overly sweet. It balances the earthy sweet potato and brings out the spice.

Eggs : They bind everything and help the loaf set. Two eggs are just right here. Not more, not less.

Milk : Adds moisture. Use whole milk if you have it, but any milk works in a pinch. It keeps the loaf from feeling dense.

Vanilla extract : Just a splash goes a long way. It rounds out the flavor and smooths over the edges of the spice.

Mashed cooked sweet potatoes : This is the heart of the recipe. One cup, mashed smooth. Use leftover baked sweet potatoes or roast a fresh one just for this. Avoid canned if you can.

4) How to Make Sweet Potato Bread

Step 1. Preheat your oven to 350°F. Grab a 9×5-inch loaf pan and either grease it or line it with parchment so you’re not scraping out stuck-on crumbs later.

Step 2. In a bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Mixing the dry ingredients now keeps things even later. Set it aside.

Step 3. In another large bowl, beat the butter and sugar until it’s light. You’re not looking for a workout here, just a fluffy texture that looks a little like frosting.

Step 4. Crack in the eggs, one at a time. Beat well after each. Then stir in the milk and vanilla. Everything should come together smoothly.

Step 5. Fold in the mashed sweet potatoes. You want it blended well so there are no big chunks, but don’t overdo it. Think of it like stirring pancake batter. Gentle, but thorough.

Step 6. Add the dry ingredients to the wet. Stir until just combined. Don’t keep going once the flour disappears.

Step 7. Pour the batter into your loaf pan. Spread the top evenly. If you want, sprinkle a little cinnamon-sugar over the top.

Step 8. Bake for 55 to 60 minutes. When a toothpick inserted in the center comes out clean or with a crumb or two, you’re done.

Step 9. Cool in the pan for about 10 minutes. Then move it to a rack to cool completely. Slice once cool, or eat warm if you just can’t wait. I’ve been there.

5) Tips for Making Sweet Potato Bread

Don’t skip the salt. It matters. Even sweet recipes need a touch of salt to let everything else shine. Think of it as the quiet helper that brings out the best in the spices and the sweet potato.

Use fresh mashed sweet potatoes if you can. Roasting them gives deeper flavor. If you must use canned, make sure they’re plain, not packed in syrup. You’re baking bread, not pie.

Mix gently. Once the dry hits the wet, stir just until combined. Overmixing gives you tough bread. Nobody wants tough bread. Save that energy for the dishes later.

6) Making Sweet Potato Bread Ahead of Time

This sweet potato bread holds up well overnight. If you’re making it for guests or bringing it to a brunch, bake it the day before. Wrap it tightly and let the flavors deepen overnight.

You can slice it ahead, or wait until just before serving. If you’re reheating, a quick warm-up in the oven or toaster brings it back to life. Add butter, maybe honey if you’re feeling it.

Freezing? No problem. Slice the loaf, wrap the slices individually, and pop them in the freezer. Grab one whenever you need something warm and homemade.

7) Storing Leftover Sweet Potato Bread

Once cooled, wrap the bread in plastic wrap or foil. Store it at room temp for up to three days. After that, move it to the fridge or freezer. It keeps better than you’d expect.

If you’re storing slices, put parchment between them so they don’t stick. Reheat gently in a toaster or microwave. Bread like this shouldn’t be cold and chewy. It should be warm and soft.

We’ve had leftovers last almost a week in the fridge. But if your house is anything like mine, there won’t be much left by day two.

8) Try these Dessert Recipes next!

9) Sweet Potato Bread