Spiced Sweet Potato Bread with Pecans
Moist, warmly spiced sweet potato bread with pecans is a mouthwatering treat that tastes incredible with coffee or tea. Packed with toasted pecans and finished with a buttery cinnamon glaze, this sweet potato quick bread will be your go-to fall dessert!
Servings: 10 servings
Calories: 411kcal
Ingredients
Sweet Potato Bread
- 1 ¼ cups chopped pecans
- 1 cup mashed sweet potato
- 1 cup light brown sugar or dark
- ½ cup vegetable oil or canola oil
- ¼ cup sour cream
- 2 larges eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon salt
Cinnamon Glaze
- 1 cup powdered sugar
- 2 tablespoons unsalted butter melted and cooled
- 2 - 4 tablespoons milk or cream
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Spread chopped pecans on a baking sheet and bake for 7 minutes until toasted. Set the pecans aside.
- Lower oven temperature to 350°F. Spray a 9 ½-inch loaf pan with nonstick cooking spray and line with parchment paper, leaving an overhang on two sides to help remove the loaf after baking. Set the pan aside.
- In a large mixing bowl, whisk sweet potato, brown sugar, vegetable oil, sour cream, eggs, and vanilla until combined.
- Fold in the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and salt until no more dry flour is visible. Be careful not to overmix. Gently fold in 1 cup of the chopped and toasted pecans.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes until golden brown and a toothpick inserted into the center comes out with no wet batter. Allow the loaf to cool completely in the pan.
- Meanwhile, whisk the powdered sugar, butter, milk, and vanilla until smooth, thick, and pourable. Drizzle the glaze over the completely cooled loaf then top with the remaining chopped pecans.
Notes
- To make this recipe vegan, whisk 4 tablespoons of ground flaxseed and 6 tablespoons of warm water in a small bowl. Let it sit for 5 minutes until thickened, and use it in place of the eggs. For a vegan glaze, omit the butter and use non-dairy milk to thin it.
- Leftover sweet potato bread can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1Slice | Calories: 411kcal | Carbohydrates: 57.4g | Protein: 5.5g | Fat: 18.3g | Saturated Fat: 3.6g | Cholesterol: 47mg | Sodium: 398mg | Potassium: 204mg | Fiber: 2.1g | Sugar: 36.2g | Vitamin A: -3IU | Calcium: 79mg | Iron: 2mg