Cinnamon Sweet Potato Bread Without Eggs
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!
Equipment
- Digital Food Scale
- Stand Mixer
- 1-pound Loaf Pan
- Parchment Paper Sheets (optional)
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 170 grams sweet potato puree
- ½ cup milk (room temperature)
- 160 grams all purpose flour
- 30 grams Kamut 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 and milk and mix to combine.
- Then add the dry ingredients: all purpose flour, Kamut 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 in an airtight contianer room temperature for up to 5 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- I use my stand mixer here, but a hand mixer also works too.
- Make sure butter and milk are room temperature for the best results.
- If you don't have cinnamon or want to use something else, any spice you like would work. Nutmeg, cloves, ginger, pumpkin spice, or allspice are also cozy spices that would work.
- Let the loaf cool completely before cutting (at least 2+ hours), this will ensure clean cuts and the best texture.
- Store in an airtight container or under a cake dome to keep fresh. You can also wrap individual slices of bread in plastic wrap if needed, though I don't love this as it's not as eco friendly as a storage container.
- Vegan: Make this dairy free or vegan sweet potato bread by replacing the butter with your favorite vegan butter. I recommend Miyoko's for the best flavor.
- High Altitude – Follow the recipe as noted.
Nutrition
Calories: 265kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 29mgSodium: 275mgPotassium: 171mgFiber: 2gSugar: 20gVitamin A: 3966IUVitamin C: 4mgCalcium: 74mgIron: 1mg
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