Moist loaf blending roasted sweet potatoes, pecans, warm spices, and subtle sweetness for cozy enjoyment.
# What You Need:
→ Wet Ingredients
01 - 1 cup cooked, mashed sweet potato (from about 1 large sweet potato)
02 - 2 large eggs
03 - 1/2 cup vegetable oil or melted butter
04 - 1/2 cup buttermilk or milk
05 - 2/3 cup packed light brown sugar
06 - 1/4 cup pure maple syrup
07 - 1 tsp vanilla extract
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 1/2 tsp baking powder
10 - 1/2 tsp baking soda
11 - 1/2 tsp salt
12 - 1 1/2 tsp ground cinnamon
13 - 1/2 tsp ground nutmeg
14 - 1/4 tsp ground ginger
15 - 1/8 tsp ground cloves
→ Add-ins
16 - 1 cup pecan halves or pieces, toasted
17 - 1/3 cup golden raisins or dried cranberries (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Pierce sweet potato with a fork, roast at 400°F until soft, about 45 minutes. Cool, peel, and mash until smooth.
03 - In a large bowl, whisk mashed sweet potato, eggs, oil or melted butter, buttermilk, brown sugar, maple syrup, and vanilla until smooth and uniform.
04 - In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves together.
05 - Add dry mixture to wet ingredients and stir gently until just combined without overmixing.
06 - Gently fold toasted pecans and optional raisins or cranberries into the batter.
07 - Pour the batter into the prepared loaf pan, smooth the top, and optionally sprinkle extra pecans on surface.
08 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
