It’s fall, y’all!
Which for me means I can indulge my love of all things sweet potato and cinnamon. And one of my favorites that contains both is sweet potato bread.
This recipe is sort of a take on the sweet potato bread that’s a must-have for us every fall/winter, except it has the tangy addition of cream cheese in the middle.
Can you say yummmm?
I certainly can.
Between the cinnamon, nutmeg, rich cream cheese, and the sweet potatoes, this is the perfect Fall dessert for me. Because it really is more of a dessert to me than just a loaf of bread. Of course, that didn’t stop me from having a slice for breakfast this morning 😉
Start off by whisking together the wet ingredients, sugars, zest, and spices. Then mix in the mashed sweet potato.
Once that’s done you add in the dry ingredients (flour, salt, baking soda, and baking powder) and mix until incorporated being careful not to over mix.
Spoon a little over half of the batter into a prepared pan. Set the rest aside.
Then, in a separate bowl mix together the ingredients for the cream cheese filling (cream cheese, sugar, flour, and egg).
Check out that ultra bright yolk! Now, that’s a very fresh duck egg. The best eggs for baking. . . duck eggs. Large, rich, and great for making fluffy baked goods.
Now, spoon the cream cheese mixture on top of the bread batter in the pan, spreading it out evenly. Top with the remainder of the batter.
Bake in a preheated oven for about 50 – 60 minutes, give or take. Baking times will vary, so the time listed is more of a suggestion than a rule of thumb.
Once done, let it cool for about 10 – 15 before unmolding on to a cooling rack. Let it cool completely before slicing.
Serving suggestions: While this bread is delicious by itself, I love a slice slathered with a little butter. Yumm.