Moist Spiced Sweet Potato Bread

This moist spiced sweet potato bread blends the natural sweetness of mashed sweet potatoes with cozy autumn spices like cinnamon and nutmeg, creating a tender loaf that holds moisture for days. Its lightly crunchy pecan bits add a delightful texture contrast, making every bite a comforting treat perfect for cooler months. This recipe is quick to prepare using straightforward pantry staples, ideal for an easy, crowd-pleasing bake whether as a breakfast compliment or a sweet snack.

I first tried this recipe during a fall harvest gathering where it quickly vanished from the table. Since then, it has become my favorite contribution to holiday brunches and a creative way to showcase sweet potatoes beyond the usual casserole.

Ingredients

• Granulated sugar: provides balanced sweetness without masking the sweet potato’s flavor
• Brown sugar: adds moisture and a rich depth that complements the spices
• Large eggs: help bind the batter and lend a tender crumb
• Vegetable oil: keeps the loaf moist even days after baking
• Pure vanilla extract: deepens the flavor with aromatic complexity
• Cooked and mashed sweet potato: is the star ingredient, lending natural sweetness and vibrant color. When selecting sweet potatoes, choose firm ones without blemishes for the best flavor and texture
• All purpose flour: gives the bread structure while maintaining a soft texture
• Baking soda: offers the right amount of lift to prevent heaviness without becoming cakey
• Cinnamon and nutmeg: deliver the warm, inviting aroma and taste typical of autumn
• Chopped pecans: provide a buttery crunch that contrasts beautifully with the tender crumb. For pecans, look for fresh nuts without any rancid smell to ensure perfect crunch and taste

Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper, making sure the paper hangs over the edges to make later removal easy. The parchment also ensures no sticking and helps maintain the loaf’s shape.

Mix Wet Ingredients:

In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, water, vanilla extract, and mashed sweet potato until the mixture is smooth and fully combined. It will look somewhat wet, which is important for the bread’s moist final texture.

Combine Dry Ingredients:

In a separate bowl, whisk the all purpose flour, baking soda, salt, cinnamon, and nutmeg. Mixing these separately ensures the spices and leavening powder distribute evenly throughout the batter.

Combine Wet and Dry Mixtures:

Add the dry mixture to the wet ingredients and fold gently using a spatula. Stir just until there are no visible streaks of flour remaining. Avoid overmixing as this can cause the bread to become dense and tough by developing gluten.

Add Pecans:

Carefully fold in the chopped pecans, spreading them evenly through the batter. This delicate folding keeps the batter light and airy while ensuring every slice has that lovely nutty crunch.

Bake to Perfection:

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

Cool Completely:

Let the bread cool in the pan for about 10 minutes before using the parchment paper to lift it out onto a wire rack. Cooling fully is essential because it helps the bread set so it slices cleanly without crumbling.

Sweet potatoes truly steal the show here. One year my garden gifted me an unexpected harvest of them and I needed a recipe that would use them in a special way. This bread was the delicious result, so satisfying that I now intentionally grow extra sweet potatoes just for baking this loaf because nothing from the store quite compares.

Make Ahead and Storage

This bread improves in flavor if made a day or two ahead as the spices meld beautifully. Keep it wrapped tightly in plastic or stored in an airtight container at room temperature for up to four days. For longer storage slice it first and wrap individual slices before freezing for up to three months. To serve, thaw at room temperature or warm gently in the microwave to restore the soft texture.

Easy Substitutions

Pumpkin puree works wonderfully instead of sweet potato to capture traditional fall flavors. Walnuts or sunflower seeds can replace pecans for different textures or nut-free options. Replace vegetable oil with coconut oil for a subtle tropical twist. If you prefer less refined sweetness try maple syrup instead of granulated sugar but reduce water slightly to keep the batter balanced.

The Sweet Potato Secret

How you cook your sweet potatoes affects the flavor and texture of this bread greatly. Roasting whole sweet potatoes concentrates sugars and adds caramel notes while steaming keeps the flavor brighter and more delicate. I prefer roasting at 400 degrees Fahrenheit for about 45 minutes until very soft, then cooling before peeling and mashing. This approach gives the richest taste and color. If using canned sweet potatoes drain any extra liquid to avoid a wet batter. Make sure your mash is smooth for the most consistent bread texture.

Serve slices warm or at room temperature for best flavor and texture. Leftovers reheat well and freeze beautifully for easy future breakfasts or snacks.

FAQs About This Recipe

→ Can canned sweet potatoes be used instead of fresh?

Yes, canned sweet potato puree works well. Just drain excess liquid to maintain batter consistency. Fresh can be boiled, steamed, or roasted before mashing.

→ How can I make this loaf healthier?

Substitute part or all of the oil with applesauce and consider using whole wheat flour for a denser texture. Reducing sugar slightly won't affect moisture much.

→ Is it possible to bake muffins instead of a loaf?

Absolutely, the same batter yields about 12 muffins. Adjust baking time to 20-25 minutes and test for doneness with a toothpick.

→ What is the best way to store the baked loaf?

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

→ Why avoid overmixing the batter?

Overmixing develops too much gluten, resulting in a tough and dense texture. Mix only until ingredients are combined for a tender crumb.

→ What variations can be added to this loaf?

Try chocolate chips, dried cranberries, walnuts, or spices like ginger or allspice. A cream cheese swirl adds richness as well.