Description
A cozy, autumn-inspired loaf cake made with sweet potatoes, toasted pecans, and a rich brown-sugar glaze.
Ingredients
Scale
- 1 cup mashed sweet potato (roasted)
- 1 3/4 cups all-purpose flour (about 210 g)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil (120 ml)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup milk (60 ml)
- 1 cup chopped pecans (about 100 g)
- 4 tablespoons butter (for glaze)
- 1/2 cup brown sugar (for glaze)
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the mashed sweet potato, 3/4 cup brown sugar, granulated sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
- In another bowl, whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and stir just until incorporated; fold in 3/4 cup of the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle remaining pecans over the batter if desired.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, melt butter in a saucepan over medium heat; add brown sugar and heavy cream, stirring until dissolved.
- Bring to a gentle simmer for about 2 minutes, stir in chopped pecans, then remove from heat.
- Pour the glaze over the cooled loaf and let it set for 10–15 minutes before slicing.
Notes
For a nuttier loaf, replace half the flour with whole-wheat pastry flour. You can also add ground ginger or cloves for extra spice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 32.5g
- Sodium: 130mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2.5g
- Protein: 4.8g
- Cholesterol: 55mg