Pin it A warmly spiced, moist loaf featuring roasted sweet potatoes and crunchy pecans—perfect for cozy weekends by the fire.
I remember baking this loaf one chilly weekend at the cabin and the whole house smelled amazing while we enjoyed it with butter.
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 mixtures:
- 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 Enjoying this loaf warm with salted butter was a cherished family moment at our weekend cabin.
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). Using plant-based milk and oil can make this dairy-free but 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 a delicious treat that’s simple to make and perfect for sharing with loved ones.
Recipe Questions & Answers
- → How do I roast the sweet potatoes for this loaf?
Prick the sweet potato with a fork and roast at 400°F (200°C) for about 45 minutes until soft. Let cool before peeling and mashing for the batter.
- → Can I substitute pecans with other nuts?
Yes, walnuts work well as a substitute and provide a similar crunchy texture with a slightly different flavor profile.
- → What spices are used in this loaf?
A warm blend of cinnamon, nutmeg, ground ginger, and a hint of cloves complements the sweetness of the potatoes and pecans.
- → Is it possible to make this loaf dairy-free?
Using plant-based milk and vegetable oil instead of buttermilk and butter will make the loaf dairy-free. Be sure to check all labels for allergens.
- → How should the loaf be stored after baking?
After cooling completely, wrap tightly and store at room temperature for up to two days or freeze for up to two months to maintain freshness.