Moist Spiced Sweet Potato Bread (Printer-Friendly)
A tender sweet potato loaf spiced with cinnamon, nutmeg, and rich pecans for a flavorful fall treat.
# What You’ll Need:
→ Sugars
01 -
3/4 cup granulated sugar
02 -
1/4 cup packed brown sugar
→ Wet Ingredients
03 -
2 large eggs
04 -
1/3 cup vegetable oil
05 -
1/4 cup water
06 -
1 teaspoon pure vanilla extract
07 -
1 cup cooked and mashed sweet potato
→ Dry Ingredients
08 -
1 1/2 cups all-purpose flour
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon salt
11 -
1 teaspoon ground cinnamon
12 -
1/4 teaspoon ground nutmeg
→ Add-ins
13 -
1/2 cup chopped pecans
# Steps to Make This:
01 -
Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, allowing sides to overhang for easy removal.
02 -
In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, water, vanilla extract, and mashed sweet potato until fully blended.
03 -
In a separate bowl, sift together all-purpose flour, baking soda, salt, cinnamon, and nutmeg to ensure even distribution.
04 -
Gradually add dry ingredients to wet mixture, stirring gently until just combined with no visible flour patches; avoid overmixing to maintain tender texture.
05 -
Carefully fold chopped pecans into the batter, distributing evenly without deflating the mixture.
06 -
Pour batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
07 -
Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Additional Notes:
01 -
For best results, bring all ingredients to room temperature before starting. Tent loaf with foil if browning occurs too quickly. Brushing with maple syrup in the last 5 minutes of baking adds extra flavor and shine.