Moist Spiced Sweet Potato Loaf

This sweet potato bread beautifully combines the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg to create a tender, moist loaf perfect for cozy mornings or indulgent treats. The addition of chopped pecans adds a delightful crunch that contrasts with the soft crumb, making this loaf a versatile favorite for fall and winter gatherings. With simple pantry staples and a quick prep time, this recipe delivers impressive results without fuss.

I first discovered this recipe at a fall harvest gathering where it vanished faster than anything else. It quickly became my go to for holiday brunches and a delicious way to use sweet potatoes beyond the usual casserole.

Ingredients

• Granulated sugar: Provides sweetness without overpowering the sweet potato
• Brown sugar: Adds depth and moisture to complement the warm spices
• Large eggs: Bind ingredients and give the loaf a tender structure
• Vegetable oil: Keeps the bread moist for days
• Pure vanilla extract: Enhances flavors with a lovely aroma
• Cooked and mashed sweet potato: The star, bringing natural sweetness and beautiful color
• All purpose flour: Creates structure while maintaining a tender crumb
• Baking soda: Ensures just the right lift for a soft texture
• Cinnamon and nutmeg: Supply that classic warm autumn spice
• Pecans: Add a buttery crunch for texture contrast

Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper allowing the paper to hang over the sides for easy removal later. The parchment also prevents sticking and helps maintain the bread’s shape.

Mix Wet Ingredients:

In a large bowl whisk together both sugars eggs vegetable oil water vanilla extract and the sweet potato mash until fully combined. This mixture will look wet which is key for a moist final product.

Combine Dry Ingredients:

In a separate bowl whisk together the flour baking soda salt cinnamon and nutmeg. Mixing dry ingredients separately ensures even distribution of spices and leavening throughout the batter.

Combine Wet and Dry Mixtures:

Add the dry ingredients to the wet and stir just until no dry flour remains. Be careful not to overmix because overdeveloped gluten can lead to tough bread instead of tender.

Add Pecans:

Gently fold in the chopped pecans to distribute them evenly without deflating the batter’s airiness. This step makes sure every slice has a wonderful nutty crunch.

Bake to Perfection:

Pour the batter into the prepared pan and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Cool Completely:

Let the bread cool for about ten minutes in the pan then transfer it to a wire rack to cool completely. Cooling sets the structure and allows for clean even slicing.

The sweet potato truly shines here. One year after a bountiful harvest from my garden I experimented with this bread and was amazed by the depth of flavor fresh sweet potatoes add. Since then I grow extra just for this recipe as nothing store bought compares.

Make Ahead and Storage

This bread actually tastes better after a day or two as the flavors deepen and meld. You can make it two days before serving. Store it wrapped tightly at room temperature for up to four days. For longer storage slice once cooled wrap slices individually and freeze for up to three months. Thaw at room temperature or warm gently before serving.

Easy Substitutions

Pumpkin puree can replace sweet potato for a traditional fall feel. Walnuts make a great alternative to pecans or try sunflower seeds for a nut free option. For a dairy free twist coconut oil can replace vegetable oil adding a subtle tropical note. Use maple syrup instead of granulated sugar if you want less refined sugar just reduce water slightly then.

Serving Suggestions

Warm slices topped with vanilla ice cream and caramel sauce transforms this bread into an elegant dessert. For breakfast toast and spread with cream cheese or apple butter. Cut into cubes for a luscious bread pudding or pair with savory dishes like butternut squash soup or harvest salads for contrast.

Let slices cool completely before slicing for the best texture. Serve warm with butter or enjoy as a dessert with ice cream.

Common Recipe Questions

→ Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potato puree works well. Just drain excess liquid to avoid overly wet batter. Fresh sweet potatoes can also be boiled, steamed, or roasted for varied flavors.

→ How can I make this loaf healthier?

Substitute applesauce for some or all of the oil, use whole wheat flour instead of all-purpose, or reduce sugar slightly to maintain moisture while lightening the loaf.

→ Can I make muffins with this batter?

Absolutely. Bake in muffin tins for 20-25 minutes. Check doneness with a toothpick. This makes about 12 standard muffins with the same tender texture.

→ How should I store the sweet potato loaf?

Keep cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months, thawing before serving.

→ Why avoid overmixing the batter?

Overmixing develops gluten, causing a tough texture. Mix just until dry ingredients disappear for a tender and moist crumb.

→ What variations can I add?

Try adding chocolate chips, dried cranberries, walnuts, or a pinch of ginger or allspice for extra warmth. A cream cheese swirl also adds richness.