This sweet potato cinnamon bread is not only a fantastic way to use up those sweet potatoes but also a delightful treat for breakfast or a snack. With its inviting aroma and soft texture, it’s sure to become a new favorite in your baking repertoire.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup mashed sweet potatoes (about 1 medium sweet potato)
1/2 cup vegetable oil or melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
If you haven't done so already, bake or steam the sweet potato until soft, then mash it well. Measure out 1 cup for the recipe.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, granulated sugar, and brown sugar until well combined.
In a separate bowl, whisk together the mashed sweet potatoes, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
In a small bowl, mix the granulated sugar and cinnamon for the topping.
Pour the batter into the prepared loaf pan, smooth the top, then sprinkle the cinnamon sugar topping evenly over the batter.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
