Description
This Cinnamon Swirl Sweet Potato Bread is a moist and flavorful loaf combining the natural sweetness of mashed sweet potatoes with a fragrant cinnamon swirl. Perfect as a comforting breakfast or snack, it features warm spices and optional crunchy walnuts for added texture.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes (about 1 cup mashed)
- 2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Cinnamon Swirl Mix
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 375°F (190°C). Wash, peel, and cut the sweet potatoes into chunks. Boil them in water for 15-20 minutes or until tender. Drain and mash the sweet potatoes thoroughly, then allow them to cool.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 3/4 cup brown sugar, 2 teaspoons ground cinnamon, baking powder, and salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, beat the eggs well, then stir in the melted butter and vanilla extract. Add the cooled mashed sweet potatoes and mix until fully incorporated into a smooth batter.
- Make Cinnamon Swirl Mixture: In a small bowl, blend 2 tablespoons brown sugar with 1 teaspoon ground cinnamon to create the cinnamon swirl topping.
- Combine Batter: Pour the wet sweet potato mixture into the dry ingredients and gently fold them together until just combined. If using, fold in the chopped walnuts.
- Layer Batter and Swirl: Grease a 9×5-inch loaf pan. Pour half of the batter into the pan, then evenly sprinkle the cinnamon swirl mixture over this layer. Pour the remaining batter on top and smooth the surface with a spatula.
- Bake the Bread: Bake the loaf in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Using room temperature eggs and cooled mashed sweet potatoes helps in mixing ingredients evenly.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Check the loaf around 50 minutes to prevent overbaking, as ovens may vary.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
