Cinnamon Sweet Potato Bread Recipe

Get ready to fall utterly in love with Cinnamon Sweet Potato Bread—a cozy, wholesome quick bread that fills your kitchen with a dreamy aroma and your heart with pure comfort. This recipe is the best of both worlds: naturally sweet, warmly spiced, and a sneaky way to add nutritious sweet potato to your baking repertoire. Whether you’re looking for a breakfast treat, an afternoon snack, or the perfect edible gift, this loaf shines with flavor and moist, tender crumb. Your friends and family won’t believe how easy (and nourishing!) homemade bread can be.

Ingredients You’ll Need

Baking Cinnamon Sweet Potato Bread is all about beautiful simplicity—each ingredient pulls its own weight for flavor, texture, and color. The starring roles of sweet potato, cinnamon, and oats make this loaf taste deeply comforting while keeping it wholesome and irresistible.

• Rolled oats (or oat flour): These form the base of the bread, lending a fluffy, nutritious foundation—high-speed blending transforms rolled oats into a soft flour in seconds.
• Ground cinnamon: The signature spice! Earthy and warming, cinnamon gives the bread its unforgettable aroma and flavor—you’ll use it both in the batter and as a sweet topping.
• Baking soda: Works the magic of rise and tenderness, ensuring the loaf is soft and light.
• Sea salt: Just a pinch makes all the other flavors pop; don’t skip it.
• Mashed sweet potato (cooked): The star ingredient! Moisture, sweetness, and a boost of color come from this vitamin-packed veggie—use roasted or steamed for the best flavor.
• Almond butter: Adds richness and keeps the crumb extra tender, with a subtle nutty background note.
• Honey: A natural sweetener that blends with the sweet potato, giving the loaf round, gentle sweetness.
• Large eggs: These bind everything together and add structure for a perfect, sliceable result.
• Vanilla extract: Vanilla lifts the flavor, making the cinnamon and sweet potato even more pronounced.
• Coconut palm sugar (or brown sugar): For sprinkling on top—a little goes a long way for caramelized crunch.
• Softened unsalted butter: Used to whip into honey butter for spreading on warm slices; don’t skip!
• Extra honey: Stirred with butter for the dreamiest finishing touch.

How to Make Cinnamon Sweet Potato Bread

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F and line an 8.5-inch loaf pan with parchment paper, leaving a bit of overhang to help you lift out your finished bread easily—trust me, this makes for the cleanest slices (and quickest cleanup).

Step 2: Make Your Oat Flour

If you’re using rolled oats, pop them into a high-speed blender or food processor and blitz until they have a fine, flour-like texture. This homemade oat flour forms the sturdy but tender backbone of your Cinnamon Sweet Potato Bread.

Step 3: Whisk Together the Dry Ingredients

In a large mixing bowl, combine your fresh oat flour, ground cinnamon, baking soda, and sea salt. Give them a quick whisk—this evenly distributes the leavening and spice so every bite is perfectly flavored and fluffy.

Step 4: Blend the Wet Ingredients

Add your mashed sweet potato, almond butter, honey, eggs, and vanilla extract to a clean blender or food processor. Blend until you have a silky-smooth, thick batter—this makes the finished bread unbelievably moist.

Step 5: Bring It Together

Pour the wet mixture into your bowl of dry ingredients. Gently stir—the batter will be thick—until no pockets of flour remain. A few lumps are fine! Overmixing is the enemy of tender bread, so just combine until you’re sure everything’s together.

Step 6: Fill the Loaf Pan

Scrape the batter into your prepared loaf pan and smooth the top for even baking—this is starting to look irresistible already!

Step 7: Add That Magical Topping

In a small bowl, stir together coconut palm sugar (or brown sugar) and a little cinnamon. Sprinkle this mixture generously over the batter for a crackly, fragrant crust that’s absolute breakfast goals.

Step 8: Bake to Perfection

Slide your pan onto the oven’s middle rack and bake for about 50 minutes. Check with a toothpick inserted in the center—if it comes out clean (or with just a crumb or two), your Cinnamon Sweet Potato Bread is ready!

Step 9: Cool and Savor

Let the bread cool in the pan for about 10 minutes, then use the parchment to lift it onto a wire rack. Give it time to cool completely (resist the urge to slice it right away!)—this keeps your slices neat and prevents gumminess.

Step 10: Whip Up Honey Butter & Serve

Quickly whisk together softened butter and honey in a small bowl until smooth and airy. When your Cinnamon Sweet Potato Bread is just barely warm, slather on some honey butter and enjoy a slice of pure bliss!

How to Serve Cinnamon Sweet Potato Bread

Garnishes

A thick shmear of homemade honey butter is pure magic on Cinnamon Sweet Potato Bread, but you can also sprinkle extra cinnamon on top or add a handful of chopped toasted pecans for a rich, nutty finish. If you’re feeling grand, a dusting of powdered sugar makes every slice bakery-worthy.

Side Dishes

Pair this bread with a creamy Greek yogurt bowl, fresh berries, or some crispy bacon for a soul-satisfying breakfast spread. As an afternoon snack, it’s lovely with a cup of spiced chai or bold coffee—the flavors just sing together.

Creative Ways to Present

For parties, cut the bread into cubes or fingers and serve with little ramekins of honey butter or even a tangy cream cheese dip. Mini loaves make wonderful edible gifts, or simply toast a slice and top with almond butter, banana slices, and a dusting of cinnamon for a vibrant afternoon pick-me-up.

Make Ahead and Storage

Storing Leftovers

Tuck any leftover Cinnamon Sweet Potato Bread in an airtight container and store it at room temperature for up to 2 days. For longer storage, refrigerate—this helps keep it moist and fresh for up to a week. Always let the loaf cool completely before wrapping to preserve its tender crumb.

Freezing

This bread freezes beautifully! Once cooled, wrap the whole loaf or individual slices tightly in plastic wrap, then pop into a freezer bag. It’ll stay delicious for up to three months. Thaw overnight in the fridge or for a couple hours at room temperature whenever you crave it.

Reheating

Want that just-baked vibe? Warm slices in a toaster oven or a quick zap in the microwave (about 15–20 seconds) brings back the irresistible, soft texture. If you’re reheating straight from the freezer, give it an extra minute—add honey butter once warmed for that freshly made taste.

FAQs

Can I use canned sweet potato instead of fresh?

Absolutely! Just make sure it’s plain mashed sweet potato with no added sugar or spices. Canned works in a pinch and will save you a step when you want Cinnamon Sweet Potato Bread in a hurry.

Is this recipe gluten-free?

Yes, as long as you use certified gluten-free oats or oat flour, this Cinnamon Sweet Potato Bread is naturally gluten-free and celiac-friendly—no one will even notice the difference!

Can I substitute another nut or seed butter for almond butter?

Definitely! Peanut butter or sunflower seed butter both work well here. Just know each will bring its own unique flavor to the finished loaf.

What’s the best way to mash sweet potatoes?

Roasting sweet potatoes brings out their natural sweetness and gives the best texture for this bread. Simply pierce, bake until soft, then cool and scoop out the flesh to mash—it’s worth the extra step!

How can I tell if the bread is done baking?

Look for a golden, slightly firm top and test with a toothpick in the center of the loaf—it should come out clean or with just a moist crumb or two. Each oven varies, so start checking around the 45-minute mark.

Final Thoughts

I hope you feel inspired to whip up your own loaf of Cinnamon Sweet Potato Bread soon! Every bite is soft, spiced, and just a little bit magical. Whether you’re brand new to baking or an old pro, this recipe is easy, flexible, and always a crowd-pleaser. You might even want to double the batch—one for sharing, one just for you!

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