Sweet Potato Pecan Bread (Printable Version)
A moist, dense quick bread with sweet potatoes, warm spices, and pecans that's perfect for autumn mornings or holiday tables.
# Ingredients:
→ Wet Ingredients
01 -
½ cup granulated sugar
02 -
½ cup brown sugar (light or dark)
03 -
2 large eggs
04 -
½ cup vegetable oil
05 -
1 teaspoon pure vanilla extract
06 -
⅓ cup water
07 -
1 cup cooked and mashed sweet potato
→ Dry Ingredients
08 -
1 ¾ cups sifted all-purpose flour
09 -
1 teaspoon baking soda
10 -
¼ teaspoon salt
11 -
½ teaspoon ground cinnamon
12 -
½ teaspoon ground nutmeg
→ Mix-ins
13 -
½ cup roughly chopped pecans
# Steps:
01 -
Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×5 inch (approximately 23x13 cm) loaf pan with parchment paper.
02 -
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, water, vanilla extract, and the mashed sweet potato until well combined.
03 -
In a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
04 -
Add the dry ingredients to the wet ingredients and mix gently just until no dry patches of flour remain. Do not overmix to maintain proper texture.
05 -
Fold in the chopped pecans until evenly distributed throughout the batter.
06 -
Transfer the 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 wire rack before removing from the pan and serving.
# Notes:
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 slightly denser.
03 -
Canned sweet potato puree works well in this recipe, or you can steam or boil fresh sweet potatoes to make your own mash.
04 -
The batter should be wet and loose - this is normal and contributes to the bread's moisture.
05 -
This recipe can be used to make muffins by adjusting the baking time to 20-25 minutes.