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
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 snack bread.
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 Cinnamon Sweet Potato 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
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Farmer's Market Sweet Potato Pie Mix
Organic Valley Heavy Whipping Cream
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Roasted & Salted Pumpkin Seeds
Iberia Organic Turbinado Sugar
Tools Needed
Stand Mixer or Hand Mixer
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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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