My journey with this sweet potato bread recipe began during a challenging harvest season when my CSA box delivered sweet potatoes for six straight weeks. After exhausting my usual savory preparations, I turned to breakfast baking and discovered this game-changing recipe. Through countless iterations, I’ve perfected the spice blend that complements sweet potatoes’ natural sweetness. What fascinates me is that sweet potatoes were once considered purely medicinal – the ancient Chinese used them therapeutically long before they became culinary staples.
Cinnamon Sweet Potato Breakfast Bread
Warmly spiced sweet potato breakfast bread combines comforting cinnamon flavors with nutritious vegetables for morning perfection.
Prepare Your Sweet Potatoes
Preheat your oven to 350°F. Peel 2 medium sweet potatoes and cut them into 1-inch chunks. Place in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap (leave a small vent), and microwave on high for 15-17 minutes until very soft. Alternatively, bake whole sweet potatoes at 400°F for about 45-60 minutes until tender. Cool slightly, then mash thoroughly with a fork or potato masher. Measure out 1½ cups of mashed sweet potato.
Prepare Your Baking Pan
Spray a 9×5-inch loaf pan with cooking spray, then dust lightly with flour, tapping out any excess. For easier removal, you can also line the pan with parchment paper, leaving overhang on the long sides as handles.
Mix the Wet Ingredients
In a large bowl, combine the 1½ cups mashed sweet potatoes, 2 eggs, ½ cup oil, ¼ cup buttermilk, and 1 teaspoon vanilla extract. Whisk together until smoothly combined and no large sweet potato lumps remain. The mixture should be thick but smooth.
Combine the Dry Ingredients
In a separate medium bowl, whisk together 1¾ cups flour, 1¼ cups granulated sugar, ¼ cup brown sugar, 2 teaspoons baking soda, all the spices (1 tablespoon cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ½ teaspoon allspice, ½ teaspoon cloves), and ¼ teaspoon salt until well blended and no lumps of brown sugar remain.
Create the Batter
Add the dry ingredient mixture to the wet ingredients. Using a rubber spatula or wooden spoon, fold together gently until just combined and no dry flour pockets remain. Be careful not to overmix, which can make the bread tough. If using optional nuts or dried cranberries, fold them in now with just a few strokes.
Transfer to Pan and Prepare for Baking
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any air bubbles. For even baking, create a slight depression down the center of the loaf (this helps prevent the center from doming too much).
Bake the Bread
Bake at 350°F for 60-70 minutes, until the top is domed and golden, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent the pan with aluminum foil during the last 15-20 minutes of baking.
Cool and Store
Allow the bread to cool in the pan for exactly 10 minutes, then carefully remove it to a wire rack to cool completely. For the cleanest slices, wait until the bread is fully cooled before cutting. Store at room temperature, tightly wrapped, for up to 5 days, or freeze slices individually wrapped for up to 3 months.
Serve with Complementary Toppings
For a complete breakfast experience, serve slices slightly warmed with a spread of salted butter, cream cheese, or almond butter. For a sweeter option, drizzle with a light maple glaze made from 1 cup powdered sugar mixed with 2-3 tablespoons of pure maple syrup.
Cinnamon Sweet Potato Bread
Learn how to make delicious Cinnamon Sweet Potato Bread with this step-by-step guide that's adaptable for various dietary needs.
This bread solves the eternal breakfast dilemma by incorporating vegetables directly into your morning routine without sacrificing flavor. The batter comes together in just 15 minutes using a single bowl, and the sweet potatoes provide natural moisture that keeps the bread fresh for days – perfect for meal prepping. The natural sugars in the potatoes also allow for reducing the refined sugar while maintaining sweetness, creating a breakfast option with sustained energy rather than a sugar spike.
Every slice delivers a tender, moist crumb studded with warm spice notes of cinnamon, nutmeg, and ginger. The sweet potatoes create a golden-hued interior with a delicately crisp crust that makes a satisfying contrast in textures. The aroma while baking is nothing short of therapeutic – warm spices mingling with the caramelizing natural sugars fill the kitchen with an invitation to gather.
While many breakfast breads rely on fat for moisture, this recipe showcases the power of vegetables as the star ingredient for both texture and nutrition. The natural fiber from sweet potatoes slows sugar absorption, making this a genuinely nourishing start to your day. Try serving thick slices lightly toasted with a spread of almond butter for added protein, or enjoy it alongside scrambled eggs for a balanced breakfast that combines comfort and nutrition!
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