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Cinnamon and Spice Sweet Potato Bread

Happy Monday y'all! I hope you had a wonderful weekend and are ready to start the week! I am super pumped to be sharing today's recipe with you guys because it is friggin fantabulous and it will blow.your.taste.buds.away!

Alright, I'll take the exclamation marks down a notch, but seriously guys, this bread is so good. It's so good. I can't even fathom how good it is. It took me all of five seconds after seeing it on Averie's site to decide I was going to make it. And then it took me all of three seconds after tasting it to declare that it was the best bread I have ever eaten. Ever.

Where do I even begin to describe the awesomeness that is this bread? It is so, so incredibly soft and moist, like you wouldn't believe. And the flavor, oh my goodness, the flavor. When I put in a tablespoon of cinnamon, and two and a half teaspoons combined of the other spices, I was honestly worried that they would be too overpowering, but they weren't at all.

The flavor was perfect. The cinnamon, nutmeg, allspice, and ginger together were a stellar combination and they complimented the sweet potato so incredibly well. I literally could not stop eating this bread. As soon as I'd polish off a slice, I would crave another one. There's a reason why you see the loaf getting smaller in size throughout these pictures.

Oh, and did I mention this bread smells exceptionally good when it's baking? Oh yeah. Yankee candles ain't got nothing on it. Even the batter smells amazing. You know something is going to be good when you can't stop sticking your face in the batter to smell it. Or when you can't stop dipping your finger in the batter to taste it.

With this bread, you'll be doing both. But I do ask that you try to resist eating all the batter because when it's baked, it's even more magically delicious and I really can't have you missing out on that. It's the best part :)

Cinnamon and Spice Sweet Potato Bread

Yield: One 9x5 inch loaf
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1 and 3/4 cups all purpose flour
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 and 1/2 cups mashed sweet potatoes
2 large eggs
1/2 cup canola oil
1/4 cup buttermilk
pinch of vanilla powder (or 1 teaspoon vanilla extract)


Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray, then line with parchment paper, and lightly spray again. (Alternately, you can just spray the pan with cooking spray or grease with vegetable oil)

In a large bowl, whisk together flour, sugars, baking soda, cinnamon, ginger, nutmeg, and allspice. Set aside.

In another bowl, add mashed potatoes, eggs, oil, buttermilk, and vanilla, and stir together until combined. Pour into flour mixture and stir until no streaks of flour remain and batter is smooth. Do not overmix.

Pour batter into prepared loaf pan, and smooth out the top with a spoon or spatula. Bake for 1 hour and 10 minutes, or until a knife inserted into the center comes out clean.

*Note: Start checking for doneness after about an hour, as oven temperatures may vary.

Adapted from Averie Cooks

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