Cinnamon Sweet Potato Bread
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This Cinnamon Sweet Potato Bread is a comforting snack bread for breakfast, afternoon, or evening! This lightly spiced cinnamon bread uses sweet potato for a moist and tender crumb that will make you feel like fall with just one bite! The best way to eat this is with a slab of butter on top!
If you’re looking for more snack bread ideas, try some of my other favorites like my Frosted Gingerbread Banana Bread, Cranberry Orange Apple Bread, or my Eggless Mini Chocolate Chip Banana Bread.

Table of Contents
Cinnamon Sweet Potato Bread is a warm, spiced organic bread that perfectly blends the natural sweetness of sweet potatoes with aromatic cinnamon. This moist and tender bread is a comforting treat, ideal for breakfast, a midday snack, or even dessert. Made with wholesome organic ingredients, including mashed sweet potatoes, this organic bread offers a naturally rich flavor and a soft, dense texture. The addition of cinnamon enhances the bread’s warmth, making each bite full of cozy, fall-inspired goodness!
Whether served plain, warmed with butter, or topped with a drizzle of honey, this Cinnamon Sweet Potato Bread is a delicious way to enjoy seasonal flavors. For those who appreciate homemade, organic bread, this sweet potato bread is a fantastic choice that balances nutrition with indulgence. Sweet potatoes provide natural sweetness, reducing the need for excessive sugar while adding fiber and essential nutrients!

Why You'll Love This Recipe
Fall Vibes: This Cinnamon Sweet Potato Bread has all the fall vibes! It’s lightly spiced with cinnamon and uses sweet potato (similar to how you’d use banana in banana bread) and I top it with pumpkin seeds for a comforting organic bread that's perfect for snacking or dessert.
Moist & Fluffy: This moist and fluffy Cinnamon Sweet Potato Bread has a light and tender crumb thanks to the sweet potato, butter, and eggs! I love topping this with a big smear of butter!
Anytime Snack: This organic bread is the perfect snack any time of day. It makes a delicious breakfast with coffee, a delicious afternoon snack paired with a cup of tea or hot cocoa, or a delicious end to a meal!

Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Vanilla Extract: Be sure to use a high quality vanilla extract, not imitation.
- Sweet Potato Pie Mix: I use Farmer's Market Sweet Potato Pie Mix.
- Eggs: Use large eggs.
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Rye Flour: I also use King Arthur Organic Rye Flour, which gives this sweet potato bread more depth of flavor, which I love!
- Baking Powder: Use baking powder for the most tender crumb.
- Salt: Use fine sea salt.
- Pumpkin Seeds: I use organic pumpkin seeds on top.
- Turbinado Sugar: I top this organic bread with a little turbinado sugar, which is what gives it this amazing texture and subtle sweet crust on top.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you could make this sweet potato bread with a hand mixer or even just a bowl with a spatula.
- 1-pound Loaf Pan: I use my Caraway 1-pound loaf pan, which is how this sweet potato bread gets its unique round shape.
- Parchment Paper: If you're not using the Caraway loaf pan, I recommend nontoxic parchment paper so you can easily remove it from the pan. The Caraway loaf pan releases breads so easily, so I don't need it when I use that pan.

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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the edges for easier removal.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the sweet potato pie mix, eggs, and heavy whipping cream and mix to combine.
Add the all purpose flour, rye flour, cinnamon, baking powder, and sea salt in that order. Mix on low until combined and there are no bits of flour. Transfer to the prepared baking pan and spread evenly.
Step 3
Bake for 15 minutes, then open the oven and sprinkle with pumpkin seeds and turbinado sugar (optional). Return to the oven and continue baking for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. (If you're baking at high altitude, be sure to check the bottom of the recipe for the Notes for high altitude baking instructions!).

FAQ's
No, as I used Farmer’s Market Sweet Potato Pie Mix and this has the addition of sugar and nutmeg in it. I don’t know the ratios they use, so I can’t provide instructions to make with homemade sweet potato puree as there is the added sugar and nutmeg.
I use my stand mixer simply because I’m lazy and I like hands free baking! But, you can also use a hand mixer for this recipe. And you could even use just a bowl with a wooden spoon if you aren’t afraid of a little more work!
If you don’t have rye flour, you can use all purpose flour in its place. If you are replacing the rye flour with all purpose flour, be sure to add 30 grams (1/4 cup) organic all purpose flour.
I think that this bread is best with just a slab of butter smeared on top. It also goes well with a big glass of milk, a cup of coffee, a scoop of vanilla ice cream, or even a dollop of Homemade Whipped Cream!
This Cinnamon Sweet Potato Bread is moist and fluffy, so it needs to be stored in an airtight container. This can be a Tupperware or even a cake dome. You can store at room temperature for up to 5 days.


Craving More?

Cinnamon Sweet Potato Bread
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 170 grams Farmer’s Market Organic Sweet Potato Pie Mix
- 2 large eggs
- ¼ cup heavy whipping cream
- 160 grams all purpose flour
- 30 grams rye flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- Roasted salted pumpkin seeds
- Turbinado sugar
Instructions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the edges for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the sweet potato pie mix, eggs, and heavy whipping cream and mix to combine.
- Add the all purpose flour, rye flour, cinnamon, baking powder, and sea salt in that order. Mix on low until combined and there are no bits of flour. Transfer to the prepared baking pan and spread evenly.
- Bake for 15 minutes, then open the oven and sprinkle with pumpkin seeds and turbinado sugar (optional). Return to the oven and continue baking for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Store at room temperature for up to 5 days.
Notes
Nutrition
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