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Sweet Potato Cinnamon Bread

Sweet potato cinnamon bread with a cinnamon swirl and a lightly crisp cinnamon-sugar top. This American loaf is moist from sweet potato puree and bakes to a clean-toothpick finish.
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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: 320
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 9x5 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
Mix wet ingredients
  1. Whisk sweet potato puree, granulated sugar, brown sugar, vegetable oil, eggs, sour cream, and vanilla until smooth.
Combine batter
  1. Fold the dry mixture into the wet mixture until just combined, avoiding overmixing.
Add swirl and bake
  1. Pour half the batter into the loaf pan and drizzle the cinnamon swirl mixture over the surface.
Finish batter and swirl
  1. Add the remaining batter, then swirl with a knife to marble the cinnamon throughout.
Top and bake
  1. Sprinkle the cinnamon sugar topping over the top, then bake for 60-65 minutes until a toothpick comes out clean.

Notes

For the cleanest slices, cool the loaf in the pan for 10 minutes, then transfer to a rack to cool fully before slicing (the cinnamon swirl sets as it cools). Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze wrapped slices for up to 2 months. For a lighter version, use reduced-fat sour cream (texture may be slightly softer but still moist).