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Sweet Potato Cinnamon Bread

Sweet potato cinnamon bread bakes into a tender, warmly spiced loaf with a moist crumb and a clean toothpick test. Stir the batter just until no dry streaks remain, then cool the loaf completely before slicing.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for the pan
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 eggs large
  • 0.75 cup granulated sugar
  • 0.5 cup neutral oil such as canola
  • 1.5 cup sweet potato mashed, cooked, and cooled
  • 1 tsp vanilla extract

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x5-inch loaf pan with nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, whisk the eggs and sugar.
  5. Whisk in the oil, sweet potato, and vanilla until smooth.
  6. Add the flour mixture to the sweet potato mixture and stir just until no dry streaks remain.
  7. Scrape the batter into the prepared pan.
  8. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 15 minutes.
  10. Turn it out onto a wire rack and cool completely before slicing.

Notes

For a tender loaf, stir the batter only until no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze yes, wrapped tightly. For a gluten-free version, use a 1:1 gluten-free flour blend.