Save to Pinterest A warmly spiced, moist loaf featuring roasted sweet potatoes and crunchy pecans—perfect for cozy weekends by the fire.
This loaf quickly became a favorite at our cabin. The aroma fills the air and the pecans add a delightful crunch.
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.
Save to Pinterest Sharing this loaf at the cabin has become a beloved tradition for our family weekend 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
Calories 265 Total Fat 13 g Carbohydrates 34 g Protein 4 g per slice
Save to Pinterest This sweet potato pecan loaf is sure to bring warmth and comfort to your weekend gatherings.
Frequently Asked Questions
- → What gives the loaf its moist texture?
The mash of roasted sweet potatoes, combined with buttermilk and oil or melted butter, creates a tender and moist crumb that keeps the loaf soft.
- → Can the pecans be substituted with other nuts?
Yes, walnuts can replace pecans for a slightly different but equally delicious crunch and flavor.
- → How do the spices affect the flavor?
Cinnamon, nutmeg, ginger, and cloves infuse the loaf with warm, cozy notes that enhance the natural sweetness of the potatoes and pecans.
- → What is the purpose of folding in raisins or cranberries?
Golden raisins or dried cranberries add bursts of fruity sweetness and texture that complement the rich and spiced loaf.
- → How should the loaf be stored for best freshness?
Store wrapped tightly at room temperature for a couple of days or freeze it securely to keep it fresh for up to two months.