Description
This moist, spiced sweet potato pecan bread combines the earthy sweetness of mashed sweet potatoes with crunchy toasted pecans. It’s perfect for breakfast, brunch, or an afternoon snack — a comforting loaf that tastes like fall in every bite.
Ingredients
Wet Ingredients
- 1 ½ cups mashed sweet potatoes (about 2 medium)
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Add-ins
- ½ cup chopped pecans (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potatoes, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the leavening agents and spices.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Be careful not to overmix to keep the bread tender.
- Add Pecans: Stir in the chopped pecans evenly throughout the batter to add crunch and flavor.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle extra chopped pecans on top if desired for a decorative and crunchy finish.
- Bake: Bake the bread in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain the texture and prevent crumbling.
Notes
- Substitute mashed pumpkin or butternut squash for the sweet potatoes if desired for a different but similarly sweet flavor.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- This bread freezes well for up to 3 months; wrap it tightly in plastic wrap and foil before freezing to preserve quality.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread, Breakfast, Snack
- Method: Baking
- Cuisine: American, Southern
