Name: Cozy Sweet Potato Loaf with Cinnamon Crumble Topping.
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 Cup All-purpose flour; 3/4 Cup Wheat flour; 2 tsp. Cinnamon; 1/4 tsp. Nutmeg; 1/4 tsp. Cloves; 1/2 tsp. Ginger (ground); 1/2 tsp. Baking soda; 1 tsp. Baking powder; 1/2 tsp. Salt; 2/3 Cup Honey; 1 Cup sweet potato (cooked, peeled and cooled); 1/2 Cup Neutral Oil (such as avocado, canola or vegetable oil); 1 tsp vanilla extract; 2 eggs; 1/2 Cup Greek yogurt (Plain); 1/3 Cup All-purpose Flour; 1/4 Cup Brown sugar; 1/2 Tbsp. Cinnamon; 3 Tbsp. Unsalted butter (Cold and cut into small pieces)

Move over pumpkin bread, this cozy sweet potato loaf with crumble topping is flavorful, moist, and even made a little heathier! And you only need easy to find ingredients and less than 20 minutes of prep time to make this easy sweet potato bread recipe! It will quickly become you new favorite bread to make in the cooler months.

I came up with this recipe because I wanted something a little different from the usual banana bread rotation. Sweet potato brings so much natural moisture and a subtle sweetness to the loaf, and when you pair it with cinnamon, nutmeg, cloves, and ginger, the flavor is just so warm and satisfying. It’s the kind of loaf that works for breakfast with your morning coffee, as an afternoon snack, or even as a simple dessert.

If you love baking with cozy fall flavors, my glazed apple fritter bread is another one worth adding to your list. Same easy quick-bread style, but with cinnamon apples layered right into the batter.

Sweet potato bread cut into on a cutting board.

Why You’ll Love This Recipe

Warm and cozy flavor: Cinnamon, nutmeg, cloves, and ginger all work together to make every slice taste like fall in the best way.

Real sweet potato: Cooked sweet potato adds natural moisture and sweetness to the loaf without making it heavy or dense.

That crumble topping: The buttery cinnamon crumble on top takes this loaf from simple to something that feels really special.

What I Love:

This loaf is easy enough to make on a weekday but feels special enough to serve at a weekend brunch. I love slicing it up and setting it out for the family. It never lasts long!

The ingredients needed to make the sweet potato loaf.

Ingredient Notes and Substitutions

Flour: This recipe uses a mix of all-purpose and wheat flour, which gives the loaf a little extra heartiness. You can use all all-purpose flour if you prefer a softer texture, or swap in a 1:1 gluten-free flour if needed.

Sweet Potato: You will need about 1 cup of cooked and cooled sweet potato. You can roast, steam, or microwave the sweet potato ahead of time to make prep easier. Canned sweet potato puree can also work in a pinch, just be sure there is no added sugar or spices.

Honey: Honey naturally sweetens the loaf and adds a little extra moisture. You can swap for maple syrup if that is what you have on hand.

Greek Yogurt: Plain Greek yogurt keeps the loaf moist and adds a slight tang. Any percent works in this recipe. You can replace with sour cream or a plain dairy-free yogurt if needed.

Neutral Oil: Avocado, canola, vegetable, or sunflower oil all work well. A neutral oil keeps the flavor clean so the spices and sweet potato shine through.

Crumble Topping: The crumble is made with cold butter cut into flour, brown sugar, and cinnamon. Cold butter is key. It helps the crumble stay crumbly and not melt flat into the loaf.

Sweet potato bread batter in a loaf before being baked.

How to Make Sweet Potato Loaf: Step-by-Step Instructions

Preheat the oven to 350 degrees F. Grease or line a 9×5 inch metal bread pan with parchment paper and set aside.
In a medium mixing bowl, combine the all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ground ginger, and salt. Whisk together and set aside.
In a separate large mixing bowl, add the eggs, honey, vanilla extract, Greek yogurt, cooked sweet potato, and oil. Whisk together until fully combined.
Pour the dry ingredients into the wet ingredients and gently stir until just combined. Be careful not to overmix.
To make the crumble topping, add the flour, brown sugar, and cinnamon to a medium bowl. Whisk together. Add the cold butter pieces and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse sand.
Pour the sweet potato batter into the prepared bread pan. Evenly sprinkle the crumble topping over the batter.
Bake for 45-50 minutes, or until the batter is fully set and a toothpick inserted into the center comes out clean. Let the loaf cool slightly before slicing and enjoying!

Sara’s Tip

Do not rush the cooling step! The loaf will continue to set as it cools, and slicing too early can cause it to fall apart. Give it at least 15-20 minutes in the pan before transferring to a wire rack. This is one of those loaves that actually gets even better as it sits and the flavors settle in.

Whole sweet potato loaf on a cutting board.

Recipe FAQs

How do I cook the sweet potato?

You have a few easy options. Roasting is my favorite, just poke a few holes in the sweet potato, wrap it in foil, and bake at 400 degrees for about 45 minutes until tender. You can also microwave it in 2-3 minute intervals until soft, or steam it on the stovetop. Once it is cooked, peel and mash it until smooth, then let it cool before adding it to the batter.

Can I use canned sweet potato puree?

Yes! Canned sweet potato puree works great here and saves a lot of time. Just make sure you are using plain sweet potato puree, not sweet potato pie filling, which has added spices and sugar.

Can I use canned pumpkin instead of sweet potato?

Unfortunately for this recipe, you cannot swap pumpkin puree for the sweet potato. Pumpkin puree has more moisture so a clean swap will not work.

But if you would like a pumpkin bread, check out my spiced pumpkin bread or chocolate chip pumpkin bread recipe!

Can I make this loaf ahead of time?

Absolutely. This sweet potato loaf actually tastes great the next day once the flavors have had time to meld. Bake it the night before and store it tightly wrapped at room temperature or in the fridge.

How do I store leftovers?

Store the loaf tightly wrapped or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I prefer storing it in the fridge to keep it fresh longer. Just pop a slice in the microwave for a few seconds before enjoying.

Can I freeze this loaf?

Yes! Wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

Can I turn this into muffins?

You can! Fill a lined muffin tin with batter, add the crumble on top, and bake at 400 degrees for 5 minutes. Then reduce the heat to 350 degrees and bake for an additional 13-17 minutes, or until fully set.

Can I add mix-ins?

Yes! Chocolate chips, chopped pecans, or walnuts would all be great additions to this loaf. Fold them in right before adding the batter to the pan.

Looking for more cozy quick breads to add to your baking rotation? There are so many good ones worth trying.

I also love how versatile this sweet potato loaf is. It works just as well for a cozy snack as it does for breakfast. My pear bread with brown butter has that same cozy, bakery-style feel and is another one I keep coming back to whenever the weather turns cool.