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.
Sweet Potato Cream Cheese Bread
- 1 cup baked sweet potatoes (peeled and mashed)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 1/2 teaspoon orange zest
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- Cream Cheese Filling:
- 1/2 (8 oz) package of cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons all-purpose flour
- Preheat oven to 350F degrees.
- In a medium sized bowl, whisk together the oil and sugars until they're completely mixed together and creamy. Then, add the sour cream, egg, vanilla extract, cinnamon, nutmeg, and orange zest, and mix well.
- Add the flour, baking powder, baking soda, and pinch of salt. Using a spoon, stir until mixed together, being careful not to over mix.
- Spoon a little more than half of the mixture into a 9x5 prepared bread pan, using the back of the spoon to spread it out evenly. Set the remainder aside for now.
- Cream Cheese Filling: In a separate bowl, combine the softened cream cheese, sugar, egg, and flour and whisk until combined.
- Pour the cream cheese filling on top of the bread batter that was earlier poured into the pan. Use a spatula or back of a spoon to spread it out evenly.
- Top with the remaining bread batter, gently spreading it out evenly to cover the cream cheese filling.
- Bake for about 50-60 minutes or until an inserted toothpick comes out with only moist crumbs and not raw batter. Baking time will vary, so be sure to keep an eye on it.
- Let bread cool in pan for about 10-15 minutes, then turn it out onto a wire rack to cool completely. Slice and serve.
Buy fresh nutmeg and freeze it. Then, when you have a recipe that calls for ground nutmeg, simply take it out and grate it.