Weekend Cabin-Style Sweet Potato Loaf

A warmly spiced, moist loaf featuring roasted sweet potatoes and crunchy pecans—perfect for cozy weekends by the fire.

This loaf quickly became my go-to for weekend breakfasts at the cabin; it fills the kitchen with a comforting aroma.

Ingredients

• Wet Ingredients: 1 cup (225 g) cooked, mashed sweet potato (from about 1 large sweet potato), 2 large eggs, 1/2 cup (120 ml) vegetable oil or melted butter, 1/2 cup (120 ml) buttermilk or milk, 2/3 cup (130 g) light brown sugar, packed, 1/4 cup (60 ml) pure maple syrup, 1 tsp vanilla extract
• Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/8 tsp ground cloves
• Add-ins: 1 cup (110 g) pecan halves or pieces, toasted, 1/3 cup (60 g) golden raisins or dried cranberries (optional)

Instructions

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

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Step 1:

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.

Step 2:

Pierce the sweet potato with a fork, roast at 400°F (200°C) until soft (about 45 minutes), then cool, peel, and mash until smooth.

Step 3:

In a large bowl, whisk together the mashed sweet potato, eggs, oil or melted butter, buttermilk, brown sugar, maple syrup, and vanilla until thoroughly combined.

Step 4:

In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Step 5:

Add the dry ingredients to the wet mixture. Stir gently until just combined—do not overmix.

Step 6:

Fold in pecans and optional raisins or cranberries.

Step 7:

Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with a few extra pecans, if desired.

Step 8:

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 9:

Cool in the pan for 10 minutes, then lift out and transfer to a wire rack to cool completely before slicing.

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

Check price on Amazon

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

Check price on Amazon

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This recipe often brings our family together around the breakfast table on crisp weekend mornings.

Required Tools

9x5-inch (23x13 cm) loaf pan, mixing bowls, whisk, rubber spatula, parchment paper, wire rack

Notes

For extra flavor, add 2 tbsp finely chopped crystallized ginger. Swap pecans for walnuts if desired. Serve warm with salted butter or cinnamon cream cheese. This loaf freezes beautifully wrap tightly and freeze for up to 2 months.

Nutritional Information

Per slice (based on 10 slices): Calories 265, Total Fat 13 g, Carbohydrates 34 g, Protein 4 g

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Measure spices, liquids, and baking ingredients accurately for consistent results in cooking and baking.

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This sweet potato and pecan loaf is sure to be a new favorite for cozy mornings.

Recipe Questions & Answers

→ Can I substitute pecans with other nuts?

Yes, walnuts work well as a substitute and provide a similar crunchy texture and rich flavor.

→ What is the best way to roast sweet potatoes for this loaf?

Pierce the sweet potato and roast at 400°F (200°C) for about 45 minutes until soft. Let cool before peeling and mashing.

→ Can I use plant-based milk and oil for a dairy-free version?

Absolutely, substituting buttermilk with plant-based milk and using vegetable oil instead of butter makes it dairy-free.

→ How do warm spices affect the loaf's flavor?

Spices like cinnamon, nutmeg, ginger, and cloves create a comforting aroma and depth, complementing the sweet potato's natural sweetness.

→ Is it okay to add dried fruits in the loaf?

Yes, adding golden raisins or dried cranberries brings bursts of tartness and sweetness that enhance the overall flavor profile.