Cinnamon-Maple Sweet Potato Bread

Why You’ll Love This Recipe

• Maple syrup and cinnamon create a cozy, aromatic loaf with real depth of flavor.
• Mashed sweet potato adds natural sweetness, moisture, and a gorgeous orange crumb.
• One-bowl mixing, pantry-friendly ingredients, and minimal cleanup.
• Freezer-friendly and perfect for breakfast, snacks, or gifting.

Grocery List

• Produce: 1 large sweet potato (to yield 1 cup mashed)
• Dairy: 2 large eggs
• Pantry: All-purpose flour, pure maple syrup, light brown sugar, neutral oil, vanilla extract, baking soda, baking powder, fine sea salt, ground cinnamon, ground nutmeg, ground ginger, turbinado sugar (optional), pecans or walnuts (optional)

Full Ingredients

For the Cinnamon-Maple Sweet Potato Bread

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup (240 g) mashed cooked sweet potato, cooled (from roasted or microwaved sweet potatoes; see Pro Tips)
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) pure maple syrup
• 1/2 cup (100 g) packed light brown sugar
• 1/2 cup (120 ml) neutral oil (canola, grapeseed, or light olive)
• 2 teaspoons pure vanilla extract
• Optional add-in: 1/2 cup (60 g) chopped pecans or walnuts

Optional Crunchy Topping

• 1 tablespoon turbinado sugar
• 1/4 teaspoon ground cinnamon

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with a parchment sling so the long sides overhang for easy lifting. Lightly coat the pan and parchment with oil or nonstick spray.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined. This ensures the leavening and spices are distributed throughout the batter.

Step 3: Whisk the wet ingredients

In a large bowl, whisk the eggs and brown sugar until smooth and slightly thick, about 30 seconds. Whisk in the maple syrup, oil, and vanilla. Add the mashed sweet potato and whisk until the mixture is silky and no lumps remain.

Step 4: Combine wet and dry

Tip the dry mixture into the wet mixture. Using a flexible spatula, fold gently just until you no longer see dry flour. If using nuts, fold them in now. Avoid overmixing, which can make the loaf tough.

Step 5: Pan and top

Scrape the thick, scoopable batter into the prepared pan and smooth the top. For a crackly finish, stir the turbinado sugar with the cinnamon and sprinkle evenly over the batter.

Step 6: Bake

Bake on the center rack for 55–65 minutes (about 60 minutes for most ovens), until a toothpick inserted in the center comes out with a few moist crumbs, or an instant-read thermometer registers 200–205°F (93–96°C). Rotate the pan at the 40-minute mark. If the top is browning too quickly, loosely tent with foil during the last 15–20 minutes.

Step 7: Cool and slice

Cool the loaf in the pan for 15 minutes, then use the parchment to lift it onto a wire rack. Cool completely, at least 1 hour, before slicing with a serrated knife for the cleanest cuts.

Pro Tips

• Roast for best flavor: Bake whole, scrubbed sweet potatoes at 400°F (200°C) for 45–60 minutes until tender; cool, peel, and mash. For speed, microwave a pierced sweet potato on High for 6–8 minutes, turning once.
• Measure accurately: Spoon and level flour, or use a scale (250 g) to prevent a dense loaf.
• Don’t overmix: Fold only until the flour disappears for a soft, tender crumb.
• Check doneness by temp: 200–205°F (93–96°C) in the center yields a perfectly set, moist loaf.
• Pan matters: A light-colored metal loaf pan promotes even baking and prevents over-browning.

Variations

• Maple-Pecan Crunch: Fold in 1/2 cup (60 g) toasted chopped pecans and add the turbinado-cinnamon topping.
• Chocolate Chip: Fold in 1/2 cup (85 g) mini chocolate chips and reduce the brown sugar by 2 tablespoons to balance sweetness.
• Maple-Cinnamon Glaze: Whisk 1/2 cup (60 g) powdered sugar, 3 tablespoons pure maple syrup, and 1/4 teaspoon cinnamon. Drizzle over the fully cooled loaf.

Storage & Make-Ahead

Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze whole or in slices (separated by parchment) for up to 3 months; thaw at room temperature or warm slices in a 300°F (150°C) oven for 8–10 minutes or in a toaster oven until just heated through. Make the sweet potato puree up to 4 days ahead and refrigerate, or freeze for 1 month and thaw overnight before baking.

Nutrition (per serving)

Approximate for 1 of 10 slices: 295 calories; 12 g fat; 43 g carbohydrates; 4 g protein; 1 g fiber; 27 g sugars; 290 mg sodium.