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Sweet Potato Cinnamon Bread

Sweet potato cinnamon bread with a cinnamon swirl through the center and a glistening cinnamon-sugar top. Soft, golden-orange loaf bakes until a toothpick comes out clean, perfect for cozy breakfast slices.
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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: 340
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

Method
 

Prepare and preheat
  1. Preheat oven to 350F and grease a 9x5 loaf pan so the bread releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl 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, stopping as soon as no dry streaks remain.
Layer and swirl
  1. Pour half the batter into the loaf pan and drizzle the cinnamon swirl mixture over the surface.
  2. Add the remaining batter and swirl through the center with a knife to create a marbled pattern.
Finish and bake
  1. Sprinkle cinnamon sugar over the top for a lightly crisp, fragrant crust.
  2. Bake for 60-65 minutes at 350F until a toothpick inserted in the center comes out clean.

Notes

Pro tip: swirl lightly—over-mixing after layering can muddy the cinnamon ribbon. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; warm slices in the toaster oven if desired. Freezing is yes: wrap well and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use reduced-fat sour cream if you want a slightly less rich crumb.