Weekend Cabin-Style Sweet Potato Pecan

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

I enjoy making this loaf on chilly weekends when friends gather around the fireplace for warmth and good company.

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

Preheat Oven:

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

Prepare Sweet Potato:

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.

Mix Wet Ingredients:

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.

Mix Dry Ingredients:

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

Combine Mixtures:

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

Add Add-ins:

Fold in pecans and optional raisins or cranberries.

Prepare Batter:

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

Bake:

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

Cool:

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

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Our family loves sharing this loaf during weekend mornings it always fills the cabin with warmth and delicious smells.

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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This loaf combines wholesome ingredients for a comforting treat that is sure to become a weekend staple.

Recipe Questions & Answers

→ Can I substitute the pecans with other nuts?

Yes, walnuts or almonds make great alternatives, offering slightly different textures and flavors while maintaining the loaf’s nutty essence.

→ What is the best way to roast the sweet potatoes?

Roast whole sweet potatoes at 400°F until soft, about 45 minutes. This intensifies their natural sweetness and yields a smooth mash for the loaf.

→ Can I make this loaf dairy-free?

Yes, by using plant-based milk alternatives and vegetable oil instead of butter and buttermilk, the loaf can be adapted for dairy-free diets.

→ How do I store leftovers to maintain freshness?

Wrap the cooled loaf tightly in plastic wrap or foil and keep it refrigerated. It also freezes well for up to 2 months when wrapped securely.

→ Are the warming spices adjustable?

Absolutely. You can modestly adjust cinnamon, nutmeg, and cloves to suit your taste while preserving the cozy flavor profile.