Sweet Potato Pecan Loaf (Printable Version)
Moist, dense quickbread with sweet potato, warming spices and pecans - perfect for autumn breakfasts or holiday celebrations.
# Everything You’ll Need:
→ Wet Ingredients
01 -
1/2 cup granulated sugar
02 -
1/2 cup brown sugar (light or dark)
03 -
2 large eggs
04 -
1/2 cup vegetable oil
05 -
1 teaspoon pure vanilla extract
06 -
1/3 cup water
07 -
1 cup cooked and mashed sweet potato
→ Dry Ingredients
08 -
1 3/4 cups all-purpose flour, sifted
09 -
1 teaspoon baking soda
10 -
1/4 teaspoon salt
11 -
1/2 teaspoon ground cinnamon
12 -
1/2 teaspoon ground nutmeg
→ Add-ins
13 -
1/2 cup pecans, roughly chopped
# Steps to Cook:
01 -
Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×5 inch (approx 23x13 cm) loaf pan with parchment paper.
02 -
In a large bowl, whisk together the sugars, eggs, oil, water, vanilla extract, and the mashed sweet potato until well combined.
03 -
In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
04 -
Add the dry ingredients to the wet ingredients, mixing until just combined with no dry patches of flour visible. Do not overmix.
05 -
Fold in the chopped pecans gently to distribute throughout the batter.
06 -
Transfer batter to the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Allow the sweet potato bread to cool completely on a cooling rack before removing from the pan and serving.
# Extra Suggestions:
01 -
You can substitute applesauce for all or some of the oil for a lighter version.
02 -
Wheat flour can be used instead of all-purpose flour, but the bread will be denser.
03 -
Canned sweet potato puree works well, or you can boil or steam fresh sweet potatoes and mash them yourself.
04 -
The batter should be wet and loose - this is normal and contributes to the moist texture.
05 -
This recipe can be adapted for muffins; adjust baking time to 20-25 minutes.