Save A warmly spiced, moist loaf featuring roasted sweet potatoes and crunchy pecans perfect for cozy weekends by the fire.
I love making this loaf for weekends at the cabin where its aroma fills the home with warmth and comfort.
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 add-ins:
- 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.
Save My family always gathers around to enjoy this loaf fresh out of the oven especially on chilly weekend mornings.
Required Tools
9x5-inch (23x13 cm) loaf pan Mixing bowls Whisk Rubber spatula Parchment paper Wire rack
Notes
For extra flavor add 2 tbsp finely chopped crystallized ginger Swap pecans for walnuts if desired Serve warm with salted butter or cinnamon cream cheese
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
Save 
This loaf offers a perfect combination of flavors and textures that make it an irresistible treat for any occasion.
Common Recipe Questions
- → How do I roast the sweet potato for this loaf?
Pierce the sweet potato with a fork and roast at 400°F (200°C) for about 45 minutes until soft. Let cool, peel, and mash until smooth.
- → Can I replace pecans with other nuts?
Yes, walnuts work well as a substitute and provide a similar crunchy texture and nutty flavor.
- → What spices are used to flavor the loaf?
The loaf includes ground cinnamon, nutmeg, ginger, and cloves for a warm, spiced profile.
- → Is it possible to make this loaf dairy-free?
Use plant-based milk and oil instead of buttermilk and butter, ensuring allergen-friendly alternatives.
- → How should the loaf be stored after baking?
Wrap tightly and store at room temperature for up to 2 days or freeze for up to 2 months for longer freshness.
- → What is the recommended serving suggestion?
Serve warm with salted butter or a spread of cinnamon cream cheese to enhance the flavor.