Description
This Moist and nutty sweet potato pecan bread combines creamy mashed sweet potatoes, crunchy pecans, and warm spices for a comforting loaf perfect for holiday mornings or cozy fall brunches.
Ingredients
Wet Ingredients
- 2 cups mashed sweet potatoes
- ½ cup oil
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups flour
- ¾ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
Add-ins
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the bread evenly.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potatoes, oil, eggs, and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and baking soda. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Pecans: Carefully fold in the chopped pecans for added crunch and flavor, distributing them evenly through the batter.
- Prepare and Bake: Pour the batter into a greased or parchment-lined loaf pan, smoothing the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack. Serve warm or at room temperature, optionally topped with streusel or a maple drizzle for added sweetness.
Notes
- For extra indulgence, top with streusel or a maple syrup drizzle before serving.
- You can substitute canned pumpkin puree for the mashed sweet potatoes for a different autumn flavor.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Breakfast, Holiday
- Method: Baking
- Cuisine: American
