Lightly sweetened, with the flavors of cinnamon and sweet potato, our recipe for Cinnamon Sweet Potato Bread will be a treat for the whole family. Studded with chopped pecans, this will be a great afternoon snack, breakfast bread, or contribution for a workplace potluck brunch.
With a cheerful orange color and slightly sweet taste, sweet potatoes are powerhouses of nutrition. Sweet potatoes are high in Vitamin A, Vitamin C, and Vitamin B6, and they also provide fiber and potassium. These sweet tubers have lots of antioxidants, those cancer-fighting chemicals that you just cannot get enough of.
Did you know that sweet potato are not actually potatoes at all? What we call sweet potatoes are actually tubers, the roots of a plant in the morning glory family. Additionally, sweet potatoes come in other colors than just orange. In many other countries, you can find sweet potatoes that have white, yellow, or purple flesh in addition to our typical orange sweet potato.
Our recipe for Cinnamon Sweet Potato Bread begins with microwaving the sweet potatoes. However, that isn’t necessarily the only way to begin. If you are baking some sweet potatoes for dinner, why not throw a couple of extras into the oven while you’re at it? Simply mash the flesh and proceed as directed in the recipe below.
Cinnamon Sweet Potato Bread Recipe
- 9-Inch Loaf Pan
- Microwave-Safe Plate
- Potato Masher
- Large bowl
- Medium-Sized Bowl
- Baking Rack
- 2 pcs Medium-Sized Sweet Potatoes
- 2 pcs Eggs
- ½ cup Butter
- ½ cup Buttermilk plus one tablespoon
- 1 teaspoon Vanilla Extract
- 1¾ cups Flour
- 1½ cups Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 cup Chopped Pecans
- Preheat your oven to 325 degrees. Spray a 9 by 5-inch loaf pan with cooking spray and set this aside until you are ready to use it.
- Use a fork to poke the sweet potatoes all over and put them on a plate in the microwave. We use a plate because sometimes sweet potatoes seep liquid as they are cooked, and the plate will help you prevent a mess in your microwave. Microwave the sweet potatoes on high for about 3 minutes.
- Open the microwave and turn them over, rearranging them on the plate. Microwave the sweet potatoes again for about 2 minutes or until the sweet potatoes feel very soft when you squeeze them. You may need to add time, depending on the strength of your microwave and the size of your sweet potatoes.
- Set the potatoes on the counter for about 5 minutes so that they can cool enough to be handled. When they are cooler, cut the sweet potatoes open and scoop out the cooked flesh into a large bowl. Use a potato masher or a fork to mash the cooked sweet potato into a pulp.
- Microwave the butter for about 30 seconds until it is melted.
- To the bowl that contains the sweet potatoes, add the buttermilk and the melted butter. Use a spoon to stir these ingredients together. Add the eggs and stir them into this mixture along with the vanilla extract.
- In a medium-sized bowl, stir together the flour, sugar, salt, cinnamon, and baking soda.
- Add the flour mixture to the sweet potato mixture one half at a time, stirring after you add each half. Stir just until the mixture is combined. Add the pecans and stir again. Don’t beat the mixture, because when quick bread batters are mixed too much the result is a tough, dry, unappealing bread texture. Stir just until all the dry ingredients are moistened.
- Spread the batter into the prepared pan. Place the pan into the center of the oven and bake it for 50 to 60 minutes or until the center of the loaf tests done. Remove the loaf from the pan and cool it on a wire baking rack for about an hour before slicing and serving.
- To store, wrap the bread tightly in aluminum foil. Use the bread within 5 days. This bread is also very good frozen for longer-term storage. Wrap it tightly in 2 layers of aluminum foil and put it in the freezer for up to three months. To thaw the bread, put it in the refrigerator overnight before you plan to eat it.