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Sweet Potato Cinnamon Bread

Sweet potato cinnamon bread with a tender crumb and a cinnamon-sugar swirl through the center. Baked in a loaf pan at 350°F with a glistening cinnamon sugar topping for a warm, spiced slice.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 cup sweet potato puree (roasted and mashed)
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.33 cup sour cream
  • 1 tsp vanilla
Cinnamon swirl
  • 0.33 cup brown sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp melted butter
Cinnamon sugar topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Place a sheet pan in the oven while it preheats to help keep the loaf pan steady and promote even baking.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined, with no visible clumps.
Mix wet ingredients
  1. Whisk the sweet potato puree, granulated sugar, brown sugar, vegetable oil, eggs, sour cream, and vanilla until smooth and glossy.
Combine batter and swirl
  1. Fold the dry ingredients into the wet mixture until just combined, stopping as soon as no dry streaks remain.
  2. Pour half the batter into the greased loaf pan, then drizzle the cinnamon swirl mixture over the batter.
  3. Add the remaining batter on top, then swirl once or twice with a knife to marble the center.
Top and bake
  1. Sprinkle the cinnamon sugar topping evenly over the top so it forms a light, speckled crust.
  2. Bake for 60–65 minutes at 350°F until a toothpick inserted in the center comes out clean, with the loaf domed and set.

Notes

Use fully cooled sweet potato puree for the smoothest batter; if it’s warm, the batter can look slightly loose. Store the loaf wrapped at room temperature for up to 3 days or in the fridge for up to 7 days; freeze slices in an airtight bag for up to 2 months. For a dairy-light swap, use plain low-fat Greek yogurt in place of sour cream (texture stays tender).