Maple Pecan Sweet Potato Bread
A moist, nutty, and flavorful sweet potato bread topped with sticky maple-glazed pecans. Gluten-free and naturally sweetened, this loaf is high in fiber, packed with healthy fats, and perfect for breakfast, snacks, or meal prep.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 potato masher
- 1 Whisk
- 1 Spatula
- 1 greased bread loaf pan
- 1 small skillet
- Parchment paper
- Cooling rack
Ingredients
For the Sweet Potato Bread:
- 1 ½ cups mashed sweet potato
- 2 cups gluten-free 1:1 flour
- 2 large eggs
- ¾ cup coconut sugar or brown sugar
- 4 tbsp unsalted butter
- ⅓ cup maple syrup
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp sea salt
- 1 cup pecans
For the Maple Pecan Topping:
- 1 tbsp butter
- 2 tbsp maple syrup
- 1 cup pecans
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, ground cinnamon, ground cloves, and sea salt. Use a whisk or fork to thoroughly mix the ingredients, ensuring the spices and leavening agents are evenly distributed. Set this bowl aside—these dry ingredients will later be folded into the wet mixture to create a perfectly balanced batter.
- Mash Sweet Potato Smoothly: Peel and cook your sweet potato if it’s not already cooked. Place the sweet potato in a medium mixing bowl and begin mashing with a fork, breaking down larger chunks. Once it starts to soften, switch to a potato masher and continue mashing until the sweet potato is completely smooth. The texture should be creamy with no lumps, providing a silky base for your bread.
- Incorporate Maple Syrup and Vanilla: Pour the maple syrup over the smooth sweet potato and add the vanilla extract. Use a whisk to blend the ingredients thoroughly. Stir until the mixture is uniform, and you notice a glossy, fragrant sweet potato base infused with warm, sweet vanilla notes.
- Add Eggs and Whisk Thoroughly: Crack the eggs into the sweet potato mixture one at a time. Use a whisk to incorporate each egg fully before adding the next. This step ensures the batter is light, cohesive, and slightly aerated, helping the bread achieve a tender crumb.
- Mix in Butter and Coconut Sugar: Melt the unsalted butter slightly, then pour it into the sweet potato mixture. Add the coconut sugar as well. Stir gently but completely with a spatula or whisk until the butter is fully incorporated and the sugar is evenly distributed, resulting in a creamy, golden mixture.
- Fold in Dry Ingredients: Gradually add the prepared dry ingredient mixture to the sweet potato batter. Use a spatula to fold the flour into the wet ingredients carefully. Folding, rather than vigorously stirring, prevents overmixing and helps the bread remain tender. Continue folding until there are no streaks of flour visible, and the batter is uniform.
- Add Pecans to Batter: Gently fold in the chopped pecans. Ensure they are evenly distributed throughout the batter without overmixing. This will give your bread a delightful crunch in every bite while keeping the batter light and airy.
- Prepare Baking Pan: Grease a bread loaf pan lightly with butter or cooking spray. Optionally, line the pan with parchment paper for easy removal. Carefully transfer the sweet potato batter into the pan, spreading it evenly with a spatula to create a smooth surface.
- Bake the Bread: Preheat your oven to 350°F (175°C). Place the prepared loaf pan in the oven and bake for approximately 40 minutes. Keep an eye on the bread after 35 minutes, as oven temperatures may vary. To check doneness, insert a toothpick or skewer into the center; it should come out clean or with a few moist crumbs clinging.
- Cool Bread on Rack: Once baked, remove the loaf from the oven and let it rest in the pan for 5–10 minutes. Then transfer the bread carefully to a cooling rack. Allow it to cool completely or until slightly warm before adding the topping. Cooling ensures the bread sets properly and prevents the topping from sliding off.
- Prepare Maple Pecan Topping: In a small skillet, melt the butter over low-medium heat. Once melted, pour in the maple syrup and stir to combine. Add the pecans and stir continuously for 2–3 minutes, ensuring all nuts are coated in the sticky maple glaze. Remove the skillet from heat.
- Cool Topping Slightly: Spread the maple-glazed pecans on a sheet of parchment paper. Allow them to cool for a few minutes until they harden slightly but remain sticky enough to adhere to the bread. This step ensures the topping will not slide off and provides a perfect crunch.
- Assemble Bread with Topping: Once the bread has cooled to a safe temperature to handle, sprinkle the maple pecans evenly over the top. Press gently so the nuts stick but avoid pressing too hard, which could break the crust.
- Serve and Enjoy: Slice the bread with a serrated knife for neat, even pieces. Serve as a wholesome breakfast, an indulgent snack, or a dessert. Each slice delivers moist sweet potato richness, warm spices, and the sweet, nutty crunch of maple-glazed pecans—perfect for any time of the day.
Notes
- Keep an eye on baking time: Oven temperatures vary, so check for doneness around 35 minutes with a toothpick.
- Smooth sweet potato is key: Fully mash the sweet potato to avoid lumps in the bread.
- Fold gently: Overmixing the batter can lead to a dense loaf.
- Toast pecans lightly: For added crunch and aroma, toast the pecans before folding into the batter.
- Maple topping can be customized: Adjust the maple syrup for a lighter or sweeter glaze.
- Make-ahead friendly: This bread can be baked ahead and stored or frozen for later enjoyment.
