Cinnamon Raisin Snack Bread Blog

Cinnamon Raisin Sweet Potato Snack Bread

Cinnamon Raisin Sweet Potato Snack Bread

Cinnamon Raisin Sweet Potato Snack bread is a sweet and satisfying treat to enjoy for breakfast or snack with a hot cup of tea. Gluten Free. Paleo.

The fall and winter seasons are full of sweet potatoes. This is a great recipe to make around that time of year because let's face it, sweet potatoes are pretty abundant in the colder months, and this prep makes use of leftover mashed sweet potatoes. If you can't bear the thought of another boring plate of turkey and potatoes, repurpose those leftover sweet potatoes into this Cinnamon Raisins Sweet Potato Snack Bread.

Cinnamon Raisin Sweet Potato Snack Bread is lightly sweetened, filled with plump raisins and of course, nutrient-dense sweet potato making this a recipe that is healthy enough for breakfast, snack or dessert! It has a dense, yet extremely moist texture. Kind of like one of those really rich breakfast loaf recipes you'd find at your local bakery. The only difference is this one ishealthy!

Cinnamon Raisin Sweet Potato Snack Bread

Cinnamon Raisin Sweet Potato Snack Bread Ingredients

  • ½ cup coconut flour
  • ¼-1/2 cup coconut sugar
  • 6 scoops collagen peptides
  • 2 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1 ⅓ cups liquid egg whites
  • 1 cup mashed sweet potato
  • 1 tablespoon pure vanilla extract
  • ½ cup no-sugar added raisins

How to Make Cinnamon Raisin Sweet Potato Snack Bread

Quick breads like this one come together quickly, yes, and that's because they use chemical leaveners such as baking powder and/or baking soda, and not yeast. For this snack bread, you combine the dry ingredients in a bowl; that's the coconut flour and sugar, along with collagen peptides (protein!), cinnamon, and baking powder. In a separate bowl, combine the liquid egg whites, mashed sweet potato, and vanilla extract. Then, you combine the wet and the dry in one big bowl, and add the raisins. Transfer to a loaf pan and bake, and you're on your way to a not-too-sweet snack heaven.

How to Serve and Store Sweet Potato Snack Bread

Enjoy Cinnamon Raisin Sweet Potato Snack Bread alone. We like to prep it up with fresh berries and almonds. It would also be good topped with honey, your favorite nut butter, or ghee. And if you are making and enjoying this at home, give it a little toast in the toaster oven andthen add the ghee. (Or try a slice in a cast iron skillet, as that's also delicious). So perfect! Oh! Did we mention that one serving has 17 grams of protein?! Score!

You can keep this covered at room temperature for 3 to 5 days, typically. This sweet potato snack bread will also freeze well, so you can wrap the whole thing in foil, or individual slices (our preference) and freeze for up to 6 months. Defrost in the microwave, at room temperature, or in a low oven (300 F) to reheat completely.

READ MORE: Cinnamon Apple Banana Snack Bread

Substitutions and Alterations

We wouldn't recommend changing the flour here, as coconut flour is not the easiest one to substitute without having to change the liquid in a recipe.

Canned pumpkin or canned sweet potato would also work here if you don't have leftover mashed potato. It might need to bake a little bit longer; canned sweet potato tends to be more moist than mashed potatoes. But it will work.

Play with the spices, too. Cinnamon is always nice, but ginger would work here, along with a dash of nutmeg or cloves, too. Instead of raisins, you could certainly use dried cranberries for a more tart taste.

Cinnamon Raisin Sweet Potato Snack Bread
Cinnamon Raisin Sweet Potato Snack Bread
Cinnamon Raisin Sweet Potato Snack Bread
Cinnamon Raisin Sweet Potato Snack Bread
Cinnamon Raisin Sweet Potato Snack Bread
Cinnamon Raisin Sweet Potato Snack Bread
Cinnamon Raisin Sweet Potato Snack Bread

Cinnamon Raisin Sweet Potato Snack Bread

Cinnamon Raisin Sweet Potato Snack Bread is satisfying treat (with lots of protein) that you'll love for breakfast or a snack with a cup of hot tea. Gluten Free. Paleo.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Meal Prep
Servings: 6
Calories: 222kcal
Author: Meal Prep on Fleek

Ingredients

  • ½ cup coconut flour 56g
  • 1 ⅓ cup liquid egg whites
  • ¼ cup coconut sugar or a little more, if you want it sweeter
  • 6 scoops Vital Proteins collagen
  • 2 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1 cup mashed sweet potato
  • 1 tablespoon pure vanilla extract
  • ½ cup no sugar added raisins

Instructions

  • Preheat oven to 350 degrees F. Line a 5x9-inch loaf pan with parchment paper and spray it with non-stick spray.
  • In a large bowl, combine the coconut flour, coconut sugar, collagen peptides, cinnamon, and baking powder
  • Fold in the egg whites, mashed sweet potato, and vanilla. Gently combine until no dry streaks remain in the batter.
  • Fold your raisins into your batter, saving a couple of tablespoons for the top, if desired.
  • Pour batter into pan and bake for about 55 minutes or until a toothpick comes out clean. Remove from the oven and transfer the pan to a wire rack.
  • Allow bread to cool for about 15-20 minutes before removing from the pan, using the parchment to help get it out. Let the bread cool for an hour altogether before cutting.
  • Enjoy as a snack, part of a breakfast or even dessert!

Notes

Nutrition for 1 out of 6 servings (1 serving = 2 slices)
17g Protein || 34g Carbs || 2g Fat || 222 calories

Nutrition

Serving: 2slices | Calories: 222kcal | Carbohydrates: 34g | Protein: 17g | Fat: 2g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!
Cinnamon Raisin Sweet Potato Snack Bread

8 Comments

  1. These look SOO good!!! I can’t believe I’ve never thought of making bread with sweet potato before! Thanks so much for posting! 🙂

    1. Getting ready to make this today so printed the recipe. The printed recipe does not list the egg whites. I'm glad I caught that good and will make sure I write it on the printed recipe so I don't forget it if/when I make this again. It does sound delish.

      1. Awesome! Glad I could be of help. My batchnis in the oven right now. Can't hardly wait to try it!

        So, I did notice one other thing that could be added to the "directions." You instruct to leave a couple tbsps of raisins aside, but then the directions don't explain when to add them. 😉

  2. This bread looks so good and wholesome. Its seems very easy to prep for and it is so nice to have a change in taste and texture to the bread that I am used to eating. I can definitely see how great this bread will be with all the serving options that you have suggested too.

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