Pin It A warmly spiced, moist loaf featuring roasted sweet potatoes and crunchy pecans—perfect for cozy weekends by the fire.
I first served this at a weekend cabin stay and it quickly became a family favorite.
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
- Step 1:
- Preheat your oven to 350°F (175°C) Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper
- Step 2:
- 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
- Step 3:
- 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
- Step 4:
- In a separate bowl whisk the flour baking powder baking soda salt cinnamon nutmeg ginger and cloves
- Step 5:
- Add the dry ingredients to the wet mixture Stir gently until just combined—do not overmix
- Step 6:
- Fold in pecans and optional raisins or cranberries
- Step 7:
- Pour the batter into the prepared loaf pan Smooth the top and sprinkle with a few extra pecans if desired
- Step 8:
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean
- Step 9:
- Cool in the pan for 10 minutes then lift out and transfer to a wire rack to cool completely before slicing
Pin It Sharing this loaf brought us closer on chilly mornings and made every weekend extra special.
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
Calories 265 Total Fat 13 g Carbohydrates 34 g Protein 4 g
Pin It This sweet potato and pecan loaf is perfect for cozy weekends and can be adapted to your taste preferences easily
Recipe Questions & Answers
- → How do I roast the sweet potatoes for this loaf?
Roast sweet potatoes whole at 400°F (200°C) for about 45 minutes until soft. Let cool, peel, and mash smoothly before adding to the batter.
- → Can I substitute pecans with other nuts?
Yes, walnuts or other tree nuts can be used as alternatives to pecans for a different texture and flavor profile.
- → What does the maple syrup add to the loaf?
Maple syrup enhances natural sweetness and adds a rich, warm depth that complements the spices and sweet potatoes perfectly.
- → Is there an option for dairy-free baking?
Using plant-based milk and oil instead of buttermilk and butter allows for a dairy-free version; be sure to check ingredient labels carefully.
- → How should the loaf be stored to maintain freshness?
Wrap tightly and store at room temperature for a couple of days or freeze wrapped for up to two months to preserve moisture and flavor.
- → Can I add other spices for variation?
Yes, finely chopped crystallized ginger or additional warm spices like cloves can be added to tailor the flavor to your liking.