Our maple cinnamon sweet potato bread blurs the line between breakfast and dessert & combines subtle spices of maple syrup, and sweet potatoes into one yummy loaf.
What’s not to love about Sweet Potatoes? You can cook them up to eat like regular potatoes, topped with a little butter and a pinch of salt (yum!) – but you can also use them in breads and rolls, too.
(If you really want to know my favorite way to use Sweet Potatoes, it’s soap. Yes – soap! Sweet Potato soap is crazy awesome for skin!
If anything, sweet potatoes are good at trickery. They make an excellent substitute for pumpkin in a pinch – and are amazingly healthy. We always have sweet potatoes in our pantry because they are so versatile.
Maple Cinnamon Sweet Potato Bread
Let’s talk about this loaf – isn’t it gorgeous? It has a touch of cinnamon, and ginger, alongside the taste of maple all packed into one loaf.
Every week I try to bring a bread and a soup to pass at church, and is always a definite winner.
Not only was it a pinch to mix up, it baked up beautifully. In fact, this is one of my favorite breads to make, so much in fact that I usually double the recipe just so I have two loaves on hand.
Slice up thick slices to enjoy with a cup of tea at breakfast. Or, simply eat it on it’s own with pat of butter. MMMnnn – scrumptious!
We recently gave you 6 reasons to eat more Sweet Potatoes. So go ahead, stock up on them! Because once you try this bread, you’ll want to make sure you always have them around to whip up another loaf, anytime!
Maple Cinnamon Sweet Potato Bread
Equipment
- 9x5 loaf pan
Ingredients
- 1/4 C milk
- 1/4 C coconut oil melted (or, substitute butter)
- 2 eggs room temperature
- 1/2 C maple syrup
- 1 C. sweet potatoes cooked and pureed
- 1/2 C brown sugar
- 1/4 tsp ground ginger
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 C. all purpose flour
Instructions
- Preheat the oven to 350 degrees F. Butter & lightly flour a 9x5 loaf pan.
- In your KitchenAid, mix the coconut oil or butter, brown sugar, sweet potatoes, maple syrup, eggs, milk and vanilla until well blended.
- Stir in the flour, baking powder, baking soda and spices. Mix just until combined.
- Scrape the batter into the prepared loaf pan - shake to distribute evenly.
- Bake for 50-60 minutes - until a toothpick or knife inserted in the center comes out clean.
- Remove from the oven and let cool 10-20 minutes.. then remove from the loaf pan and continue to cool.
- Store in an airtight container.
Notes
If you love Sweet Potatoes, head over & see more Sweet Potato Recipes!
is there a vegan option for this recipe ?
Unfortunately I do not have a Vegan option. I’m sorry!
Hi! All you have to do to make it vegan is use almond milk for the milk and applesauce or banana for the eggs.
You can sub almond milk for milk and 2 tablespoons ground flax in place of the eggs.
It’s simple to convert to Vegan by using a non dairy milk instead of the cows milk called for. I convert recipes for my vegan granddaughter and use vegan butter in place of butter and non dairy milk. There’s a vegan egg replacement for eggs also.
This is absolutely one of my favorite recipes. The flavor of the sweet potatoes and maple come through and mix so well! I usually make the loaf but am making muffins (regular and mini). Thank you so much!
I’m so glad you love it, Kerry!
Can you use regular butter instead of coconut oil?
Absolutely!
So good. I’m going to reduce sugar content a tad next time. I used a cast iron bread pan and preheated it with the oven. Poured batter straight in and it rolled right out when done. Thanks for an amazing recipe.
This recipe is amazing!!! For a vegan option, I replaced the 2 eggs with 1/2c of applesauce and used unsweetened coconut milk, and used whole wheat flour for some extra fiber! Turned out unbelievable, thank you!
I’m so glad! I’ll make a note of your success in the recipe by noting that vegan option. Thanks so much Gabby!