Quick Sweet Potato Pecan Bread You’ll Love
A moist, warmly spiced quick bread featuring mashed sweet potatoes and toasted pecans for a tender crumb and cozy autumn flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (9×5 inch)
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ to 2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon fine salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ¼ cups mashed sweet potato (room temperature)
⅓ cup vegetable oil
2 large eggs
1 cup granulated sugar
½ cup chopped pecans (plus extra for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
2. Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk mashed sweet potato, oil, eggs, and sugar until smooth.
4. Fold dry ingredients into wet until just combined.
5. Add pecans, pour batter into pan, and top with extra pecans.
6. Bake 55–70 minutes until a tester comes out clean.
7. Cool 15 minutes in pan, then transfer to rack to cool completely.
Notes
Use room-temperature ingredients for a smooth batter.
Do not overmix; stop as soon as flour streaks vanish.
Toast pecans before folding in for deeper flavor.
Store airtight 2–3 days at room temperature or freeze slices for later.