Save 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 in my family for weekend breakfasts and snacks by the fireplace.
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.
- Prepare 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 Nuts and Fruit:
- Fold in pecans and optional raisins or cranberries.
- Prepare Batter for Baking:
- 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.
Save This recipe always reminds me of cozy mornings with my family gathered around the table enjoying warm slices fresh from the oven.
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 based on 10 slices
Save 
This delicious loaf is perfect warm or toasted with a pat of butter adding a little cinnamon cream cheese makes it extra special.
Recipe FAQs
- → Can I substitute pecans with another nut?
Yes, walnuts make a great alternative to pecans, providing a similar crunch and flavor profile.
- → How can I make the loaf dairy-free?
Use plant-based milk and vegetable oil instead of dairy milk and butter to make it dairy-free.
- → What spices are included in this loaf?
The loaf features warm spices including cinnamon, nutmeg, ginger, and a hint of cloves for depth.
- → Is it possible to add dried fruits to the loaf?
Yes, adding golden raisins or dried cranberries enhances texture and adds subtle sweetness.
- → What’s the best way to store the loaf after baking?
Wrap tightly and freeze up to 2 months for freshness, or store at room temperature wrapped for a few days.