Save Pin 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)
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Instructions
- 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.
Save Pin 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
Save Pin 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.
