Moist Spiced Sweet Potato Loaf

This sweet potato bread transforms simple pantry ingredients into a beautifully spiced treat that brings warmth to any autumn day. The natural sweetness of sweet potatoes creates a moist, tender loaf that pairs perfectly with your morning coffee or serves as an afternoon indulgence. The bread’s texture stays soft for days, and the cozy spices provide a comforting aroma with every slice.

I first discovered this recipe during a fall harvest gathering where it vanished faster than any other dish. Since then, it has become my signature contribution to holiday brunches and my favorite creative use for sweet potatoes beyond the typical casserole.

Ingredients

• Granulated sugar: provides the perfect level of sweetness without overpowering the natural flavors of the sweet potato
• Brown sugar: adds depth and moisture while complementing the warm spices
• Large eggs: bind everything together and contribute to the bread’s tender structure
• Vegetable oil: ensures the bread stays moist for days after baking
• Pure vanilla extract: enhances all the flavors and adds aromatic complexity
• Cooked and mashed sweet potato: is the star ingredient delivering natural sweetness and beautiful color choose fresh or welldrained canned for best results
• Allpurpose flour: creates the perfect structure while still allowing for a tender crumb
• Baking soda: provides just the right amount of lift without making the bread too cakey
• Cinnamon and nutmeg: create that signature warm autumn spice profile that makes this bread irresistible
• Pecans: add a wonderful textural contrast with their buttery crunch in every bite select fresh, lightly toasted nuts for best flavor

Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit and line your loaf pan with parchment paper, making sure the paper hangs over the sides for easy removal later. This prevents sticking and helps the bread keep its perfect shape.

Mix Wet Ingredients:

In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, water, vanilla, and sweet potato mash until completely combined. The mixture will appear somewhat wet, which is exactly what you want for a moist final product.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Mixing these separately ensures even distribution of leavening agents and spices throughout the bread.

Combine Wet and Dry Mixtures:

Add the dry ingredients to the wet ingredients and mix just until there are no dry flour patches left. Stop mixing immediately once combined because overmixing develops gluten and makes the bread tougher instead of tender.

Add Pecans:

Gently fold in the chopped pecans, distributing them evenly throughout the batter. Folding carefully maintains the air in the batter and ensures nuts in every bite.

Bake to Perfection:

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

Cool Completely:

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Cooling lets the structure set properly for clean and easy slicing.

The sweet potato is truly the hero of this recipe. I discovered its magic when my garden produced a bumper crop one year and I needed creative ways to use them. Now I intentionally grow extra sweet potatoes just for this bread as nothing from the store quite matches the flavor of homegrown.

Make Ahead and Storage

This sweet potato bread actually improves with time as the flavors meld and deepen. Make it up to two days ahead of serving and store it at room temperature wrapped tightly in plastic wrap or in an airtight container for up to four days. For longer storage, slice the cooled bread, wrap individual pieces in plastic wrap, then place them in a freezer bag and freeze for up to three months. Thaw slices at room temperature or gently warm in the microwave to restore perfect texture.

Easy Substitutions

This recipe adapts well based on what you have. Swap pumpkin puree for sweet potatoes for a traditional fall flavor. Use walnuts instead of pecans or sunflower seeds for a nutfree option. To keep it dairyfree, the oil is already suitable, but try coconut oil for a subtle tropical note. If you want to use less refined sugar, replace some or all granulated sugar with maple syrup and slightly reduce the water to compensate.

Serving Suggestions

Turn this loaf into an elegant dessert by warming slices and topping with vanilla ice cream and caramel sauce. Toast slices lightly for breakfast and spread with cream cheese or apple butter. Cut into cubes to make a spectacular bread pudding for holiday gatherings. The mild spice also pairs wonderfully with savory dishes like butternut squash soup or a harvest salad.

Enjoy warm or toasted slices with butter or cream cheese. The loaf also freezes well for make ahead convenience.

Common Recipe Questions

→ Can I use canned sweet potatoes?

Yes, canned sweet potato puree works well when drained properly. Fresh sweet potatoes can also be boiled or steamed and mashed for best results.

→ How can I make this bread healthier?

Substitute applesauce for part or all of the oil, use wheat flour instead of all-purpose, and reduce sugar slightly for a lighter loaf.

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

Absolutely! Adjust baking time to 20-25 minutes and test with a toothpick. This yields about 12 standard muffins.

→ What’s the best way to store this bread?

Keep it in an airtight container at room temperature for up to 3 days, or freeze tightly wrapped for up to 3 months.

→ Why avoid overmixing the batter?

Overmixing develops gluten, resulting in a dense, tough texture. Mix just until combined for a tender crumb.

→ What variations can enhance the flavor?

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