Sweet Potato Cinnamon Bread
This bread is a cold-weather dream come true, with sweet potatoes, spices, and a crunchy topping that will make you lick your fingers. It can be frozen and it makes great sweet toast.
- Breakfast and brunch. This sweet potato bread makes great sweet toast. The cinnamon sugar caramelizes and adds even more crunch. You don't even need a topping.
- Freezable. The recipe makes 2 loaves so my top recommendation is to slice leftovers and freeze them.
- Flavor. It reminds me of cinnamon bread with a different undertone. The spice swirl is what makes it sweet and moist, and the crunchy topping, well, you'll love it! It's a traditional streusel, but it adds a layer of flavor that makes the whole so much better than the parts.
For the bread:
1 tablespoon active dry yeast
Pinch of sugar
¼ cup warm water
1 cup warm buttermilk
1 cup sweet potato purée (see Notes below)
3 tablespoons sugar
3 tablespoons sunflower or canola oil
Grated zest of 1 lemon
About 4 to 4 ½ cups bread flour
For the spice streusel:
¼ cup sugar
¼ cup brown sugar
Grated zest of 1 orange or lemon
½ teaspoon cinnamon
Pinch each of ground ginger and allspice
⅓ cup all purpose flour
4 Tbs 60g butter, cold, cut into pieces
For the spiced sugar:
1 ¼ cups light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
3 tablespoons unsalted butter, melted + additional for pans