Moist cinnamon loaf with swirled sweet potato, ideal for breakfast, coffee breaks, or sweet treats.
# Components:
→ Bread Batter
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 cup unsalted butter, melted and cooled
08 - 3/4 cup granulated sugar
09 - 1/4 cup light brown sugar, packed
10 - 2 large eggs, room temperature
11 - 1 cup cooked, mashed sweet potato (from about 1 medium sweet potato)
12 - 1/2 cup whole milk
13 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Swirl & Topping
14 - 1/4 cup granulated sugar
15 - 1 1/2 teaspoons ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl.
03 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Incorporate eggs one at a time, whisking well after each addition. Blend in mashed sweet potato, milk, and vanilla extract until fully integrated.
04 - Add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined. Avoid overmixing for a tender crumb.
05 - In a small bowl, stir together 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon for the swirl and topping.
06 - Spread half of the batter into the prepared pan. Sprinkle half the cinnamon sugar evenly over the batter. Layer with remaining batter, smoothing the surface, then top with the remaining cinnamon sugar.
07 - Use a knife to gently swirl the batter and cinnamon sugar together for a marbled effect.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before slicing.
