Print

Cozy Sweet Potato Cinnamon Bread with Cream Cheese Frosting

sweet potato cinnamon bread - featured image
Print Recipe

This sweet potato cinnamon bread is incredibly moist and tender, thanks to the sweet potato puree. Topped with a tangy cream cheese frosting, it’s the perfect cozy treat for fall brunches, rainy afternoons, or any time you need a slice of comfort.

Ingredients

Scale
  • 1 ½ cups cooked sweet potato puree (about 1 large sweet potato, mashed smooth; canned works too—just drain excess liquid)
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar (can reduce to ¾ cup if preferred)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (spoon and level for accuracy)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup milk (whole milk works best, but any milk or plant-based alternative is fine)
  • 4 oz cream cheese, softened (full-fat gives the best texture)
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed for consistency

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving some overhang on the sides for easy lifting.
  2. If using fresh sweet potatoes, roast them whole at 400°F for 45-50 minutes until fork-tender. Let them cool slightly, then peel and mash with a fork or potato masher until smooth. Measure 1 ½ cups. If using canned, drain and mash any chunks.
  3. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and the sweet potato puree. Mix until just combined. The batter will look a bit lumpy.
  5. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with half the flour mixture, then half the milk, then the remaining flour, and finish with the remaining milk. Mix on low speed or fold with a spatula until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked. If the top is browning too quickly (around 40 minutes), tent loosely with foil.
  8. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before frosting—at least 1 hour.
  9. While the bread cools, make the cream cheese frosting: Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Add the sifted powdered sugar and vanilla extract, then beat on low speed until combined. Increase speed to medium and beat for 1-2 minutes until fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until you reach a spreadable consistency. If it’s too thin, add a little more powdered sugar.
  10. Once the bread is completely cool, spread the cream cheese frosting evenly over the top. Use a spatula to create swirls or keep it smooth. Slice and enjoy!

Notes

Don’t overmix the batter to avoid a dense bread. Use room-temperature ingredients for best results. Let the bread cool completely before frosting to prevent the frosting from melting. Leftover slices can be toasted for a crispy edge. The flavors deepen after a day or two.

Nutrition

Keywords: sweet potato bread, cinnamon bread, cream cheese frosting, quick bread, fall recipe, cozy dessert

Find it online: https://bouncybowl.com/cozy-sweet-potato-cinnamon-bread-with-cream-cheese-frosting/