Sharing is caring!

Sweet potato bread is the perfect balance of hearty and sweet, with warm spices like cinnamon and nutmeg and an irresistible cinnamon topping, which adds a crunchy, sugary layer that perfectly complements the soft texture of the bread.

This bread is moist, tender, and packed with flavor, making it a comforting treat for breakfast, a snack, or even dessert. The scrumptious cinnamon crunch topping is amazing and makes this Fall treat irresistible.

I wasn’t too sure how I’d like a sweet quick bread made with sweet potatoes? I love my slow cooker candied sweet potatoes, but I have never used them in baking. Oh sure, I’ve heard of Sweet-Potato Pie! I’ve just never had the pleasure of having a slice of that particular southern dessert.

Sweet Potato Bread is so easy to make. This recipe makes one loaf of bread, but can be doubled to make two. One for you and one for a friend!

A cup of your favorite hot beverage, a slice of this yummy dessert bread, while snuggled up on the sofa is a great afternoon break treat! Let’s get baking!

Ingredients Needed

• 1½ cups sweet potatoes, mashed
• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup granulated sugar (for topping)
• 1 teaspoon cinnamon (for topping)

Sweet Potato Bread Batter

Preheat the oven to 350°(F). Grease a 9.25 x 5.25 inch loaf pan.

TIP: To prevent bread from sticking, line your loaf pan with parchment paper so you can lift the loaf out of the pan after it is baked.

In a large bowl, or the bowl of your mixer, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.

Add in the mashed sweet potato.

Note: You can use either canned sweet potatoes or yam, or you can bake a sweet potato, cool, peel, and mash. I like to toss one or two extra in when I’m baking them for dinner. Remove the skin, mash, and place in a storage container or ziplock freezer bag and freeze until ready to use.

Dry Ingredients

In a separate large bowl, add flour, baking soda, salt, cinnamon, and nutmeg. Using a large wire whisk, whisk the ingredients to combine.

This helps the dry ingredients incorporate more easily when mixing with the wet ingredients, and helps to remove any lumps.

Gradually add the dry ingredients to the wet ingredients, with your mixer on low speed. Mix until just combined.

Pour the batter into the prepared loaf pan.

TIP: I like to use heavy-duty paper clips to hold my parchment paper in place while adding the bread batter.

In a small bowl, combine the sugar and cinnamon topping. Mix until well blended.

Sprinkle the cinnamon sugar over the top of the sweet potato batter. You do not have to use all the cinnamon sugar topping. I used about 3/4 of the topping for this loaf.

Baking Instructions

Place the bread in the preheated 350°(F) in the center of the oven on the middle rack.

Bake the bread for 55–65 minutes, or until a toothpick inserted into the center comes out clean. You can also push the center of the loaf and see if it springs back. If it does, it’s ready. I prefer the touch method over the toothpick method, but both work fine.

Place the bread on a cooling rack and cool for 15 minutes before removing it from the pan.

Once cool, slice and serve. This bread can be served warm or cold. It’s tasty with a smear of butter or softened creamed cheese. Apple butter would be divine on a slice or two. (Note I didn’t limit you to only one serving…I’m just not that unkind!)

Store the cooled bread in a large ziplock bag in the refrigerator for up to 5 days…if you’re lucky enough to have it last that long!

This dessert bread is not overly sweet. The bread is tender and moist, with the subtle hint of sweet potato. The sweetness in this bread comes from its crunchy cinnamon topping! This quick bread is a comforting treat for breakfast, a snack, or even dessert.

It’s a treat that feels like a cozy hug in every bite, perfect for sharing with family and friends or keeping all to yourself.

Some of My Favorite Quick Bread Recipes

• Oatmeal Pumpkin Scones with Maple Glaze
• Lemon Blueberry Bread with Lemon Drizzle
• Bakery Style Cranberry Orange Streusel Muffins
• Cranberry Eggnog Bread with Vanilla Glaze
• Traditional Moist Pumpkin Bread
• Chocolate Chip Banana Bread from Diary of a Real Housewife

Whether you’re a seasoned baker or a newbie, this recipe is a great addition to your seasonal baking list!

Thanks, as always, for stopping by today and visiting with me! I hope your Nest will enjoy this recipe as much as we do. The free printable recipe is below.

Happy Nesting!

Sharing is caring!