Weekend Cabin-Style Sweet Potato Loaf

A warmly spiced, moist loaf featuring roasted sweet potatoes and crunchy pecans—perfect for cozy weekends by the fire.

I enjoy making this on weekend mornings to fill the cabin with warm, comforting aromas.

Ingredients

• Wet Ingredients: 1 cup (225 g) cooked, mashed sweet potato (from about 1 large sweet potato), 2 large eggs, 1/2 cup (120 ml) vegetable oil or melted butter, 1/2 cup (120 ml) buttermilk or milk, 2/3 cup (130 g) light brown sugar packed, 1/4 cup (60 ml) pure maple syrup, 1 tsp vanilla extract
• Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/8 tsp ground cloves
• Add-ins: 1 cup (110 g) pecan halves or pieces toasted, 1/3 cup (60 g) golden raisins or dried cranberries (optional)

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.

Roast Sweet Potato:

Pierce the sweet potato with a fork roast at 400°F (200°C) until soft (about 45 minutes) then cool peel and mash until smooth.

Mix Wet Ingredients:

In a large bowl whisk together the mashed sweet potato eggs oil or melted butter buttermilk brown sugar maple syrup and vanilla until thoroughly combined.

Mix Dry Ingredients:

In a separate bowl whisk the flour baking powder baking soda salt cinnamon nutmeg ginger and cloves.

Combine Mixtures:

Add the dry ingredients to the wet mixture Stir gently until just combined& do not overmix.

Add Nuts and Fruit:

Fold in pecans and optional raisins or cranberries.

Prepare Batter:

Pour the batter into the prepared loaf pan Smooth the top and sprinkle with a few extra pecans if desired.

Bake:

Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.

Cool:

Cool in the pan for 10 minutes then lift out and transfer to a wire rack to cool completely before slicing.

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

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My family loves gathering around to share this loaf warm with salted butter on chilly mornings.

Required Tools

9x5-inch (23x13 cm) loaf pan Mixing bowls Whisk Rubber spatula Parchment paper Wire rack

Allergen Information

Contains Eggs Milk (dairy) Tree nuts (pecans) Gluten (wheat) If using plant-based milk and oil can be made dairy-free Always check labels for hidden allergens

Nutritional Information

Per slice (based on 10 slices) Calories 265 Total Fat 13 g Carbohydrates 34 g Protein 4 g

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Keeps sponges and brushes organized beside the sink, making dishwashing and post-cooking cleanup faster and neater.

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This sweet potato pecan loaf is a delightful treat that is simple to prepare and perfect for sharing.

Questions & Answers

→ What type of sweet potato is best to use?

Choose large, fresh sweet potatoes with firm skin for roasting. Their natural sweetness enhances flavor and moisture.

→ Can I substitute pecans with other nuts?

Yes, walnuts or hazelnuts can be used as alternatives, offering a different but complementary crunch.

→ How can I ensure the loaf stays moist?

Roasting sweet potatoes until soft and combining them with oil or butter helps retain moisture throughout baking.

→ Are there options to add a unique twist to the loaf?

Adding finely chopped crystallized ginger or swapping raisins with dried cranberries introduces extra layers of flavor.

→ What’s the ideal way to serve this loaf?

Serve slightly warm with a spread of salted butter or cinnamon-tinged cream cheese for a comforting experience.