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Sweet Potato Cinnamon Bread

Sweet potato cinnamon bread with a cinnamon swirl and a crisp cinnamon-sugar top. Baked until golden and tender, with a toothpick-clean center and a marbled cinnamon ribbon through the loaf.
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420

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
  • 1 cup sweet potato puree (roasted and mashed)
  • 1 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.33 cup sour cream
  • 1 tsp vanilla
  • 0.333 cup brown sugar for cinnamon swirl
  • 1.5 tbsp cinnamon for cinnamon swirl
  • 1 tbsp melted butter for cinnamon swirl
  • 2 tbsp sugar for cinnamon sugar topping
  • 1 tsp cinnamon for cinnamon sugar topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and loaf pan
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
Mix wet ingredients
  1. Whisk the sweet potato puree, granulated sugar, brown sugar, vegetable oil, eggs, sour cream, and vanilla until smooth.
Combine and swirl
  1. Fold the dry mixture into the wet mixture until just combined.
  2. Pour half the batter into the loaf pan and drizzle the cinnamon swirl mixture over the top.
  3. Add the remaining batter and swirl with a knife to marble the center.
  4. Sprinkle the cinnamon sugar over the top of the loaf.
Bake
  1. Bake for 60 to 65 minutes at 350F until a toothpick comes out clean.

Notes

Pro tip: roast and mash the sweet potato until very smooth so the crumb stays tender and evenly flavored. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced for up to 2 months. For a lighter option, use low-fat sour cream and replace half the vegetable oil with unsweetened applesauce (texture may be slightly less rich).