Sweet Potato Cinnamon Bread Recipe
- 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 Eggland's Best Eggs
- 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 eight 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 four 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. Yield: 4 loaves (6 slices each).
Reviews for Sweet Potato Cinnamon Bread(5)
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I got 7 mini-loaves. I made several batches of this sweet potato bread for "little Thanksgiving gifts". Everyone loved them. This recipe is a keeper, thank you!
This recipe is a perfect blend of seasonings - so very tasty! It does NOT, however, make 4 mini loaves. I filled 4 pans 3/4 full & had lots of left over batter. So greased up 2 more pans & divided the batter equally amongst the 6 & the batter still almost filled up the pans. And yes, I used the 5-3/4-in. x 3-in. x 2-in. loaf pans. Another Taste of Home recipe on this site: "Sweet Potato Mini Loaves" is almost identical to this one & states it makes 6 mini loaves.
This is a very good quick bread. Moist & a good balance of sweet & spice. I used the mini loaf pans as suggested, and there was enough batter left to make 1 9x5 loaf. I thought the yeild note at the battom of the recipe was misleading, but it is obvious there will be more than 4 mini loaves.
I wanted to try this recipe, so I prepared it today! I DID make changes in the ingredients! I used about 1 to 1-1/2 cup mashed canned yams and about 2 cups of finely shredded carrots to equal a total of 3-1/2 cups of carrots/sweet potato! I also added 2 tsp. vanilla extract, 1 Tbsp. ground Navel orange, but I did keep the sugar, flour, spices, eggs, oil and milk the same amounts. I kept the salt and baking soda & baking powder the same, too! I DID NOT use nuts-I used 1/2 cup combination of candied fruit and raisins and about 1 cup whole frozen cranberries + 1/8 cup all-purpose flour for preventing the raisins, candied fruit and cranberries from sinking to bottom of the bread! To give the bread a more festive shape, I used a fluted 6-cup greased and floured copper jello mold and filled about 2/3rds of the mold with the batter and an 8-1/2x4-1/2" loaf pan, greased and floured. I baked the fluted mold 50 minutes and I gave the loaf 1 hour at 350o F-I use a cake tester to test my baked products (cake & breads, that is! For me, I find that a cake tester is more accurate as it's longer than a toothpick & I can see if the product needs more baking time!) I cooled the molded cake and the loaf each 10 minutes and I ran a knife around the edge to loosen the breads and tapped the pan on a hard surface as well as with my hands to ease the breads out! The breads rose beautifully and they certainly came out of the pans looking really nice! For me, I'll definitely use this recipe again! Thank you, Nancy Foust, for sharing this recipe! It's a lovely addition to Taste of Home magazine! DELowenstein
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