Moist Spiced Sweet Potato Bread (Printer-Friendly)
Tender bread with sweet potatoes, warm spices, and pecans—perfect for breakfast or dessert any time.
# What You'll Need:
→ Wet Ingredients
01 -
200 g granulated sugar
02 -
80 g light brown sugar, packed
03 -
2 large eggs, at room temperature
04 -
120 ml vegetable oil
05 -
60 ml water
06 -
1 teaspoon vanilla extract
07 -
285 g mashed cooked sweet potato (preferably freshly roasted and cooled)
→ Dry Ingredients
08 -
260 g all-purpose flour
09 -
1 teaspoon baking soda
10 -
0.5 teaspoon fine sea salt
11 -
1.5 teaspoons ground cinnamon
12 -
0.5 teaspoon ground nutmeg
→ Texture Elements
13 -
90 g pecans, roughly chopped
# Steps to Follow:
01 -
Preheat oven to 175°C. Line a 23 x 13 cm loaf pan with parchment paper, leaving an 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 smooth and fully combined.
03 -
In a separate bowl, blend flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
04 -
Add the dry mixture to the wet ingredients and fold gently with a spatula just until no visible flour remains. Avoid overmixing to maintain a tender crumb.
05 -
Fold chopped pecans evenly through the batter for added texture.
06 -
Pour the batter into the prepared pan. Smooth the top and bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
07 -
Remove pan from oven and cool on a wire rack. Once cooled completely, lift loaf from the pan using the parchment overhang and slice as desired.
# Extra Suggestions:
01 -
Allow sweet potatoes to cool before mashing to prevent curdling the eggs.
02 -
Do not overmix the batter—stir only until the flour disappears.
03 -
This bread maintains freshness for up to four days when stored airtight at room temperature.
04 -
Freezes well for up to three months. Thaw slices at room temperature or gently warm before serving.