This Sweet Potato Apple Cinnamon Bread recipe welcomes the colder months with an updated fruitcake everyone will love. Sweet and fruity slices for breakfast or dessert.
Ingredients
In order to make this Sweet Potato Apple Cinnamon Bread recipe less daunting, I’ve separated the instructions into smaller sections. When you separate each major step into a bowl, it makes things much easier.
What to Substitute for Sweet Potato
If you can’t find fresh or frozen sweet potato, you have a couple of choices. Butternut squash will work. You can find it already cubed in the produce section of most larger grocery stores.
If you’re short on time, you can use a cup of mashed, canned pumpkin. Don’t use the mashed pumpkin with spices, though. You’ll want the plain mashed pumpkin.
Substitute for Apples
You can substitute chopped peaches or pears for the apple in this recipe. I don’t suggest that you skip them altogether because, not only do they provided extra sweetness, they also keep the batter moist when baking.
If you are looking for even more sweetness, try adding golden raisins in addition to the fruit.
I’ve not specified the variety of apple in the recipe, but I’ve used Gala apples. I’ve lived in Arkansas nearly my entire life and I’ve only known of 6 or so different varieties of apple. Did you know that there are about 2500 different varieties of apple grown in the United States? That’s a lot of apples!
Substitution for Sour Cream
If you don’t have any sour cream, you can use plain yogurt or Greek yogurt, if you have it handy. Buttermilk is also a good substitute.
Nutrition Information
If you would like to reduce the calories, there’s a quick and convenient way. Just omit the chopped pecans and the Icing. This reduces the calories by a little over 100 calories per slice!
Storage Tips
This quick bread will keep in an airtight container for about three days. It’s so moist that it shouldn’t be left out longer than that. Put it in the refrigerator to solve that problem!
Recipe
Sweet Potato Apple Cinnamon Bread
Equipment
- 9" x 5" Bread Pan
- Small Mixing Bowl
- Medium mixing bowl
Ingredients
Apple Filling
- 2 tablespoons All Purpose Flour
- ⅓ cup Brown Sugar light or dark, packed
- 1 teaspoon Cinnamon ground
- ½ teaspoon Nutmeg ground
- ½ teaspoon Cardamom ground
- 2 medium Apples peeled, cored and chopped in ½" pieces
Dry Ingredients
- 240 grams All Purpose Flour (about 2 cups spoon and fill) *see note
- 1 teaspoon Cinnamon ground
- ½ teaspoon Nutmeg ground
- ½ teaspoon Ginger ground
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Wet Ingredients
- ½ cup Butter softened, 1 stick
- ¾ cup Granulated Sugar
- 2 large Eggs
- 12 ounces Sweet Potato peeled, boiled, mashed and 1 cup reserved
- ¼ cup Sour Cream
- 1 teaspoon Vanilla Extract
- ¾ cup Pecans chopped
- Cooking Spray like spray Pam
Sugar Icing (Optional)
- 2 cups Powdered Sugar sifted to remove lumps
- 1 teaspoon Vanilla Extract
- 2-3 tablespoons Water
Instructions
- Preheat oven to 350℉.
- In a small mixing bowl, stir together Flour, Sugar and Spices of Apple Filling. Mix until combined well. Stir in chopped apples. Set aside.
- In a medium mixing bowl, stir together the dry ingredients. Set aside.
- In a large mixing bowl, cream butter and granulated sugar. Mix in eggs, one at a time until well blended. Mix in 1 cup mashed sweet potato, sour cream and vanilla.
- Mix in dry ingredients, about ½ cup at a time until each addition is well mixed.
- Fold in chopped Pecans.
- Spray a bread pan with cooking spray. Pour and spread about half the batter into the bottom of the pan, Evenly distribute about half the apple filling. Pour the remaining half of the batter and spread evenly. Top with remaining apple filling and spread evenly. With the back of a spoon, press the apples into the batter lightly.
- Bake for 55-65 minutes, until toothpick comes out clean.
- Let cool in the pan for about 10 minutes then on wire rack for at least an hour before adding optional Icing.
- Icing: Place powdered sugar and vanilla in small bowl. Add a little bit of water, one tablespoon at a time, until desired consistency. Spread or drizzle on top of completely cooled bread.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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I can’t wait for it to cool off enough to bake this. All the good seasonings and pecans. I’m in Texas and pecans, sweet potatoes and apples are always around. Thank you for sharing.
This is such a favorite! I hope you enjoy it as much as we do.
Where did the reserved sweet potatoes go?
The reserved one cup of sweet potato is used in the recipe in step 4. If you have any remaining, you can use it as you would like, in something else. I usually just eat it with a little butter and cinnamon. Since sweet potatoes are so different in size, I did the measuring after they were finished cooking.