Mimi's Organic Eats » Fall Recipes » Cinnamon Sweet Potato Bread

Cinnamon Sweet Potato Bread

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.

cinnamon sweet potato bread

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!

cinnamon sweet potato bread

Ingredients for Cinnamon Sweet Potato Bread

Organic Valley Salted Butter

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Farmer's Market Sweet Potato Pie Mix

Organic Valley Large Eggs

Organic Valley Heavy Whipping Cream

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

King Arthur Organic Rye Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Food to Live Organic Roasted & Salted Pumpkin Seeds

Iberia Organic Turbinado Sugar

cinnamon sweet potato bread

Tools Needed

Digital Food Scale

Stand Mixer or Hand Mixer

USA Pan 1-Pound Loaf Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

cinnamon sweet potato bread

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cinnamon sweet potato bread

How to Make Cinnamon Sweet Potato Bread

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!).

cinnamon sweet potato bread

FAQ's

Can I use just sweet potatoes instead of sweet potato pie mix?

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.

Do I need a mixer to make this bread?

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!

Do I need to use rye flour?

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.

What can I serve this bread with?

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!

How should I store this bread?

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.

You all know I’m a huge organic advocate. And I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good. Otherwise they are just sweet and they don’t taste like much else.

Organic ingredients are more pure than conventional ones. Therefore they actually have more flavor than the non organic options. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Additionally, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! I linked all the exact ingredients I used when making this recipe in the Ingredients section. You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip — hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post on Food Labels and What They Mean.

cinnamon sweet potato bread
cinnamon sweet potato bread

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cinnamon sweet potato bread
cinnamon sweet potato bread

Cinnamon Sweet Potato Bread

Mimi Council
This moist and fluffy sweet potato bread has a hint of cinnamon with pumpkin seeds and turbinado sugar on top for a delicious snack any time of day!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Makes 9 slices
Calories 295 kcal

Ingredients
 
 

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.

Video

YouTube video

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 295kcalCarbohydrates: 39gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 76mgSodium: 291mgPotassium: 147mgFiber: 2gSugar: 20gVitamin A: 3151IUVitamin C: 1mgCalcium: 67mgIron: 1mg
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