Moist Spiced Sweet Potato Bread (Printer-Friendly)
Tender loaf infused with sweet potatoes, cinnamon, nutmeg, and crunchy pecans for warm, comforting flavors.
# What You'll Need:
→ Sugars
01 -
3/4 cup granulated sugar
02 -
1/2 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, mashed sweet potato
→ Dry Ingredients
08 -
1 3/4 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 Follow:
01 -
Preheat oven to 350°F. Line a loaf pan with parchment paper, allowing the sides to overhang for easy removal.
02 -
In a large bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, water, vanilla extract, and mashed sweet potato until fully incorporated.
03 -
In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of leavening and spices.
04 -
Add the dry mixture to the wet ingredients and stir gently just until no dry flour remains. Avoid overmixing to maintain tenderness.
05 -
Carefully fold the chopped pecans into the batter to distribute evenly without deflating the mixture.
06 -
Pour batter into prepared pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Extra Suggestions:
01 -
For best results, use roasted sweet potatoes to enhance natural sweetness and flavor complexity.
02 -
Avoid overmixing the batter to preserve a tender crumb and prevent toughness.
03 -
This bread improves in flavor after resting for 1-2 days and freezes well up to three months.