Moist Spiced Sweet Potato Loaf

This moist spiced sweet potato bread blends the natural sweetness of mashed sweet potatoes with comforting warm spices like cinnamon and nutmeg. The subtle crunch from chopped pecans adds a delightful texture contrast that makes each bite irresistible. Perfect for a cozy fall or winter treat, this bread is great for breakfast, an afternoon snack, or even as part of a holiday spread.

I first made this bread at a fall harvest gathering where it disappeared faster than anything else. Since then it has become my go-to recipe for holiday brunches and a favorite way to enjoy sweet potatoes beyond the usual dishes.

Ingredients

• Granulated sugar: to provide balanced sweetness without overwhelming the sweet potato flavor
• Brown sugar: adds moisture and a mild caramel flavor that complements the warm spices
• Large eggs: bind the ingredients and contribute to a tender crumb
• Vegetable oil: keeps the bread moist for days, better than butter for this recipe
• Pure vanilla extract: enhances the flavors with an aromatic richness
• Cooked and mashed sweet potato: is the star here delivering natural sweetness and beautiful color
• All purpose flour: builds the perfect structure while keeping the bread tender
• Baking soda: gives a gentle lift without making the texture cakey
• Cinnamon and nutmeg: create the cozy spice profile that makes this bread so comforting
• Chopped pecans: add a buttery crunch that contrasts wonderfully with the soft bread

Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit. Line your loaf pan with parchment paper leaving some overhang on the sides. This prevents sticking and makes it easy to lift the bread out when it’s done without any damage to the crust.

Mix Wet Ingredients:

In a large bowl whisk together granulated sugar, brown sugar, eggs, vegetable oil, water, vanilla extract, and the mashed sweet potatoes. Continue mixing until everything is fully combined. The batter will appear quite wet and that is exactly what gives this bread its moist texture.

Combine Dry Ingredients:

In a separate bowl whisk together all purpose flour, baking soda, salt, cinnamon, and nutmeg. Mixing the dry ingredients separately ensures that the leavening and spices are evenly distributed throughout the batter.

Combine Wet and Dry Mixtures:

Add the dry ingredients to the wet ingredients and stir gently just until there are no more streaks of flour visible. Be careful not to overmix as that will develop gluten and make the bread tough instead of soft and tender.

Add Pecans:

Fold in the chopped pecans carefully so that they are evenly spread without knocking too much air out of the batter. This keeps the texture light while ensuring every slice has some nutty crunch.

Bake to Perfection:

Pour the batter into your prepared loaf pan. Place in the oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.

Cool Completely:

Let the bread cool in the pan for about 10 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack and cool fully. This sets the structure and makes slicing easier and less crumbly.

The sweet potato really steals the show in this recipe. One year when my garden yielded a big crop, I experimented with this bread, and it quickly became a family favorite. Now I always make extra sweet potatoes just so I can bake this bread often since nothing beats the flavor of homegrown produce.

Make Ahead and Storage

This bread actually tastes even better as the flavors meld over time, so making it a day or two before serving works great. Store wrapped tightly at room temperature for up to four days. For longer storage slice the cooled bread and wrap individual pieces in plastic wrap before placing in an airtight freezer bag. Frozen slices keep well for up to three months. Thaw at room temperature or warm gently in the microwave before eating.

Easy Substitutions

Pumpkin puree can replace sweet potatoes for a more traditional autumn taste. Swap out pecans for walnuts or sunflower seeds if avoiding nuts. Coconut oil works well instead of vegetable oil for a subtle tropical hint. To cut down on refined sugars try replacing some or all granulated sugar with maple syrup and reduce the water slightly.

Serving Suggestions

Warm slices topped with vanilla ice cream and caramel sauce make a lovely dessert. Toast with cream cheese or apple butter for breakfast. Cubed bread works wonderfully in holiday bread pudding recipes. This bread’s spice profile also pairs nicely with savory dishes like butternut squash soup or fall salads.

Enjoy warm or toasted slices for a cozy treat. It makes a lovely addition to fall breakfasts and holiday spreads.

Common Questions About Recipes

→ 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 be boiled, steamed, or roasted for best flavor.

→ How can I make this bread healthier?

Replace some or all of the oil with applesauce, or use whole wheat flour for a denser texture. Reducing sugar slightly will also lighten sweetness without sacrificing moisture.

→ Is this suitable for muffins?

Absolutely, the batter can be divided into muffin tins and baked for 20-25 minutes. Check doneness with a toothpick for a perfect moist muffin.

→ What is the best way to store the bread?

Store completely cooled bread in an airtight container at room temperature for up to 3 days, or freeze wrapped tightly for up to 3 months.

→ Why should I avoid overmixing the batter?

Overmixing develops gluten, resulting in a tough, dense texture. Mix just until dry ingredients are incorporated for a tender, moist loaf.

→ What variations can I add to enhance flavors?

Try adding chocolate chips, dried cranberries, walnuts, or warming spices like ginger and allspice. A cream cheese swirl also adds richness.