Who says sweet potatoes are for baking and casseroles only? This Cinnamon and Spice Sweet Potato Bread will prove otherwise. Moist, spicy, sweet, and delicious!
Tis the season for all things baked with warm spices. Spices like cinnamon, nutmeg, ginger, and cloves. These spices when mixed with the sweet potato become something magical, and very festive.
This bread reminds me so much of crisp cool air, pumpkin patches, hay rides, and leaf piles. Although I never ate this bread growing up, for some reason it takes me back to my childhood.
It makes me think of riding my bike in our yard, along the paths that my daddy had created with cut up leaves, after he mowed the grass. I pretended they were streets, with stop signs, and people driving along. It’s just something about these flavors that take me back to simple times.
Although those times have come and gone, they will always hold a special place in my heart, like so many other wonderful childhood memories. Laying in leaf piles with my niece and our dolls. Guiding “tours” throughout our grandparents yard.
When I think back, I wouldn’t trade those memories for the ones that most kids are making today. Do kids even play in leaf piles anymore?
I’ve never been one to bake with sweet potatoes, outside of pies, casseroles, and the run of the mill baked sweet potato. However, that completely changed this year.
Something was telling me to put away the pumpkin. Don’t worry, I have made plenty of pumpkin treats this season! I don’t know what it was or how it happened, but I quickly found myself searching for sweet potato recipes outside of pies.
I made this No Bake Sweet Potato Cheesecake last year, and I think that may have attributed to think of what I could do with those orange potatoes this year.
I began searching in recipe books, and besides pies, I couldn’t really find anything that was a sweet potato recipe. So I thought why not just omit the pumpkin, and use sweet potato instead.
Ya’ll, it worked! At least in this recipe. I tried another couple of things that clearly should be pumpkin only.
Ingredients for Cinnamon Spice Sweet Potato Bread:
- flour, baking soda, and salt
- sugar and brown sugar
- cinnamon, ginger, nutmeg, cloves, and allspice
- mashed sweet potatoes
- eggs, oil, greek yogurt, and vanilla extract
Can I use canned sweet potatoes to make Cinnamon Spice Sweet Potato Bread?
Yes – although I always prefer fresh, canned will work in this recipe just as well.
Mix in options:
Nuts and/or chocolate chips would be great in this sweet potato bread.
How to make sweet potato bread:
- Mix together your dry ingredients and sugars.
- Mix together your sweet potato with your wet ingredients.
- Combine the wet and dry ingredients, being careful not to overmix.
This bread is so moist, and the spices just go so perfectly with sweet potato. It’s so warm and homey. So perfectly fall and winter. This is one of those recipes that I can already see that I’ll be making year after year. I think you’re really gonna like this one, if you love sweet potatoes!
Here are some more fall baking favorites:
- 1 3/4 cup flour
- 2 teaspoons baking soda
- 1 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1/8 teaspoon salt
- 1 1/2 cups mashed sweet potato I pierced two of medium sized sweet potatoes with a fork, and cooked in the microwave. Allowed to cool completely, and then peeled them.
- 2 eggs, room temperature
- 1/2 cup canola oil
- 1/4 cup plain greek yogurt
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper, spray with non stick spray, and set aside.
- In a medium sized bowl combine flour, baking soda, sugar, brown sugar, spices, and salt. Set aside.
- In a large bowl attached to a stand mixer, beat the sweet potatoes, egg, oil, yogurt, and vanilla together, until thoroughly combined.
- Pour the dry ingredients in the wet, and mix until everything is just combined. Remove the bowl from the mixer, and give the sides a good scraping, and continue mixing with a spatula, to make sure that everything is mixed together, but not over mixed.
- Pour the batter into the prepared loaf pan, bake for 60 to 80 minutes, or until a skewer inserted in the center comes out clean. If the top is getting too brown, you can cover it with foil. Allow to cool in the pan 10 minutes before removing to a wire rack.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 276mgCarbohydrates: 50gFiber: 2gSugar: 30gProtein: 4g