Pin it A warmly spiced, moist loaf featuring roasted sweet potatoes and crunchy pecans perfect for cozy weekends by the fire.
I love making this loaf during chilly weekends to warm the cabin and bring everyone together for a comforting treat.
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
- 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 Ingredients:
- Add the dry ingredients to the wet mixture Stir gently until just combined do not overmix
- Add Pecans and Raisins:
- 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
Pin it Our family gathers around the table enjoying this warm loaf fresh from the oven sharing stories and laughter.
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
Pin it 
This sweet potato and pecan loaf is the perfect comforting treat to enjoy any weekend or holiday.
Recipe Q&A
- → How do I roast sweet potatoes for the loaf?
Preheat the oven to 400°F (200°C). Pierce the sweet potato with a fork and roast until soft, about 45 minutes. Cool, peel, and mash until smooth before mixing.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great alternative, offering a similar texture and flavor profile to pecans in the loaf.
- → What spices enhance the flavor of this loaf?
A warm blend including cinnamon, nutmeg, ginger, and cloves provides depth and cozy aroma that complements the sweet potato and pecans.
- → How should I store the loaf after baking?
Allow the loaf to cool completely, then wrap tightly. It can be stored at room temperature for a couple of days or frozen for up to two months.
- → What are good serving suggestions?
The loaf is delightful served warm with salted butter or cinnamon cream cheese, enhancing its moist and spiced character.
- → Is it possible to make this loaf dairy-free?
Yes, using plant-based milk and oil instead of dairy options allows a dairy-free version, but always check labels for allergens.