I’ve perfected this Sweet Potato & Pecan Bread recipe after countless attempts to create the perfect balance of wholesome ingredients and comforting flavors. This nutrient-rich quick bread combines the natural sweetness of sweet potatoes with the buttery crunch of pecans, creating a breakfast or snack option that’s both healthy and satisfying.
Sweet potatoes have been a staple in American baking since colonial times, particularly in the Southern United States where they’ve been celebrated for their versatility and natural sweetness. When paired with protein-rich pecans and whole grains, they create a powerhouse of nutrition that keeps you energized throughout the day.
Ingredients
- 1 cup mashed sweet potato (240g)
- 1/3 cup honey (80ml)
- 1/3 cup olive oil (80ml)
- 2 large eggs, room temperature
- 1 cup whole wheat flour (120g)
- 1/2 cup rolled oats (45g)
- 1/2 cup chopped pecans (60g), plus extra for topping
- 1 tsp baking soda (5g)
- 1/2 tsp ground cinnamon (2g)
Instructions
- Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it thoroughly with olive oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of mashed sweet potato (ensure it’s cooled to room temperature if freshly cooked), 1/3 cup honey, and 1/3 cup olive oil. Whisk these ingredients until they’re thoroughly blended and smooth.
- Add the eggs one at a time, whisking well after each addition. This ensures proper incorporation and helps create a lighter texture in the final bread.
- In a separate medium bowl, combine the whole wheat flour, rolled oats, baking soda, and cinnamon. Whisk these dry ingredients together to ensure even distribution of the leavening agents and spices.
- Gradually add the dry ingredients to the sweet potato mixture, stirring just until combined. Be careful not to overmix, as this can lead to a dense, tough bread.
- Fold in the chopped pecans, reserving a handful for topping if desired. The nuts should be evenly distributed throughout the batter.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved pecans on top if using.
- Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and slightly cracked.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Perfect Results
- For the sweetest flavor, choose dark-orange sweet potatoes with smooth, unblemished skin.
- To prepare the sweet potato, I recommend baking it whole until tender, then cooling and mashing. This intensifies the natural sweetness.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- The bread can be frozen for up to 3 months when wrapped tightly in plastic wrap and placed in a freezer bag.
Nutrition Information
Per slice (based on 12 servings):
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 31mg
- Sodium: 168mg
- Total Carbohydrates: 26g
- Dietary Fiber: 3g
- Sugars: 11g
- Protein: 5g
Time Requirements
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
This Sweet Potato & Pecan Bread serves 12 and makes an excellent breakfast option when toasted and spread with a pat of butter or almond butter. It’s also perfect for meal prep, as you can slice and freeze individual portions for quick breakfasts throughout the week.
The combination of whole wheat flour and rolled oats provides complex carbohydrates and fiber, while the olive oil adds heart-healthy fats. Sweet potatoes contribute vitamin A, potassium, and antioxidants, making this bread as nutritious as it is delicious.
