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Sweet Potato Cinnamon Bread

My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    4 loaves (6 slices each)


  • 3-1/2 cups all-purpose flour
  • 2-2/3 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 large eggs, room temperature
  • 2 cups mashed sweet potatoes
  • 2/3 cup canola oil
  • 2/3 cup 2% milk
  • 1-1/2 cups raisins
  • 1 cup chopped walnuts


  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts.
  • Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
For larger loaves: Prepare recipe as directed, using two greased 9x5-in. loaf pans. Bake in preheated 350° oven 55-60 minutes or until a toothpick comes out clean. Yield: 2 loaves (12 slices each)
Nutrition Facts
1 slice: 299 calories, 10g fat (1g saturated fat), 36mg cholesterol, 236mg sodium, 49g carbohydrate (30g sugars, 2g fiber), 4g protein.

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  • Lauren
    Dec 9, 2020

    Nancy, I’m glad to see you are still baking amazing foods!! Miss you! Forever your little side kick ~Lauren (Chisholm) Watkins

  • DLana
    Sep 28, 2020

    I’m sure this recipe is good as is but I made a couple of changes when I made it. I used half all purpose and half whole wheat flour, half of the listed white sugar and then added some Splenda brown sugar (converted) for the other half, Oui vanilla yogurt and almond milk for the requested milk, apple sauce and only half of the oil requested. I realize that is a lot of changes but I had to use what I had and quite honestly it turned out so good. Even my husband and son ate multiple pieces in one sitting and they are not sweet potato fans.

  • Jo
    Jul 26, 2020

    First, be prepared this recipe makes a lot. Make sure you have a bowl big enough to mix the first 8 ingredients AND tocadd thecwet ingredients. I made this the first time using sweet potato purée I had in my freezer. I had 2/3 cups more than I needed but other than taking a little longer to cook the bread came out very good and very moist. I did make modifications based on some of the reviews and suggestions but the dry ingredient amounts remained the same. I did add nutmeg and vanilla because I love the flavor they add to quick breads. I added shredded carrots (~1 cup) coconut (~1/2 cup), dried cranberries and raisins (50:50).. I made these additions because I needed to use the ingredients before they went bad. I also added 1.5 teaspoons of vanilla extract and decreased the salt by 1/2 tsp as I’m on. lower sodium diet. I also used both brown sugar and cane sugar 50:50. I did not have nuts. The second time I made this I did the recipe in the same manner but used the canned pumpkin (15 Oz rather than 2 cups called for the original recipe) I had in my pantry. For the pumpkin bread I used heaping measurements so likely each was more than what the recipe calls for. Again the nutmeg was fresh ground and I ground maybe 1/2 a nut. This recipe is easy to modify based on your tastes and ingredient availability. I give this recipe a 5 star rating based on that alone. Oh!!! One last thing. I did not have canola oil so used sunflower seed oil instead. The sunflower seed oil worked very well.

  • Valeria
    Feb 16, 2020

    Made this potato bread yesterday it is moist and delicious,will be making it again thanks for the recipe I’ll give it 4 1/2 stars only because I over cooked it by about 5min (I just bought a new range and this was the first thing I baked in it and I’ve got to get adjusted to it)

  • Holly
    Jan 16, 2020

    The bread is awesome! Very moist, almost cake like. It reminds me of zucchini bread. I made a few substitutions just to see and it still came out wonderful. I added a little nutmeg, did half white sugar and half brown sugar, and for the the flour I did 1 1/2 cups all purpose, 1 1/2 cups oat flour and 1/2 cup of almond flour. I did leave out the walnuts as I am not a fan of them. This will definitely be my go to sweet potato bread recipe.

  • bicktasw
    Nov 18, 2016

    My across-the-street neighbor, Carolee, made this delicious quick bread. She followed the recipe exactly and the result was a moist and delicious quick bread with the subtle taste of sweet potato. The raisins added just the right amount of extra sweetness and the walnuts added a nice crunch. If I'd do anything different when I make this recipe, I'd toast the walnuts. Other than that..... delicious!!

  • firebrick
    Nov 1, 2016

    I plan to use some leftover baked sweet potatoes from Thanksgiving to see how that works out.

  • Aderman
    Oct 29, 2016

    I made this Sweet Potato Bread and it's over the top good, so moist , going to make more to give to family and friends when I make up goodie trays for the holidays. The recipe made seven 5-3/4 x 3 x 2 loafs and they raised up way above the pans, I used Bakers Joy non stick spray instead of greasing the pans. Awesome ! Awesome ! Bread......I also wrapped all but one loaf in press and seal and put in zip lock baggy and froze, I had to sample the 7 th loaf.

  • iwilson999
    Nov 8, 2015

    I made this today and followed the recipe to the letter except I substituted pecans for walnuts. It was exceptional.

  • dvhenning
    Mar 5, 2015

    Mmmmmm! Yummy moist quick bread! Only change i made was to use dried cranberries instead of raisins. This recipe is a keeper!