This Maple Bourbon Sweet Potato Bread is a delightful fall treat that blends naturally sweet sweet potatoes with warm spices and a hint of bourbon.
Packed with fiber, plant-based nutrients, and heart-healthy fats from pecans, it’s both satisfying and nourishing.
Quick to mix and bake, it makes a perfect breakfast, snack, or dessert that’s wholesome and indulgent.
Maple Bourbon Sweet Potato Bread
Equipment
- 1 × 9×5-inch loaf pan, Mixing bowls, Whisk, Wire cooling rack
Ingredients
Bread:
- 15 ounces canned sweet potatoes drained
- 1 ¼ cups granulated sugar
- ⅓ cup water
- ⅓ cup vegetable oil
- 2 tablespoons pure maple syrup
- 1 tablespoon bourbon
- 2 large eggs room temperature
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
Cinnamon Glaze & Topping:
- 1 cup powdered sugar
- 2 –4 tablespoons whole milk
- 2 tablespoons ground cinnamon
- ½ cup Heath Bar baking bits
Instructions
- Preheat and Prepare the Loaf Pan: Begin by preheating your oven to 350°F (175°C). This ensures even baking from the start. Lightly coat a 9×5-inch loaf pan with non-stick cooking spray, or line it with parchment paper for easier removal later. Set the pan aside so it’s ready when the batter is fully mixed. Proper preparation prevents sticking and ensures a smooth, golden loaf.
- Mash the Sweet Potatoes: Drain 15 ounces of canned sweet potatoes thoroughly, removing all excess liquid. Place them in a large mixing bowl and mash until smooth using a fork, potato masher, or hand mixer. The goal is a creamy, lump-free texture that will provide a tender, moist bread. Small, soft lumps are fine, but avoid large chunks to maintain uniform baking.
- Combine Wet Ingredients: Add 1 ¼ cups granulated sugar, ⅓ cup water, ⅓ cup vegetable oil, 2 tablespoons maple syrup, and 1 tablespoon bourbon to the mashed sweet potatoes. Crack in 2 large eggs at room temperature. Using a hand mixer or sturdy spoon, blend until fully combined. The mixture should be smooth, slightly glossy, and pourable but thick enough to hold its shape in the pan.
- Mix Dry Ingredients Separately: In a medium bowl, sift together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¾ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon allspice, and 1 teaspoon cinnamon. Whisk thoroughly to ensure even distribution of the spices and leavening agents. This step guarantees a balanced flavor and even rise in the finished bread.
- Incorporate Dry Ingredients Into Wet: Gradually fold the dry flour mixture into the sweet potato batter using a spatula or spoon. Stir gently until no streaks of flour remain. Avoid overmixing to prevent a dense, heavy loaf. The batter should be thick, slightly sticky, and well-combined, ready to accept the pecans evenly.
- Fold in Pecans: Add ½ cup chopped pecans to the batter. Fold them in carefully to distribute them throughout the mixture. Pecans provide a crunchy texture and a nutty flavor that enhances the richness of the sweet potato and spices. Ensure an even spread so each slice contains some nutty bites.
- Transfer Batter to Loaf Pan: Pour the prepared batter into the greased or lined loaf pan. Smooth the top gently with a spatula to create an even surface. This ensures uniform baking and a visually appealing, professional-looking loaf.
- Bake Until Golden and Set: Place the loaf pan on the center rack of the preheated oven. Bake for 60–70 minutes, checking at the 60-minute mark for doneness. Insert a toothpick into the center it should come out clean or with a few moist crumbs. The loaf should have a deep golden-brown top and a fragrant, spiced aroma filling your kitchen.
- Cool the Bread in Pan: Remove the loaf from the oven and allow it to cool in the pan for 15 minutes. This resting period helps the bread firm up slightly, making it easier to remove without breaking and setting the structure for glazing.
- Prepare the Cinnamon Glaze: While the loaf cools, combine 1 cup powdered sugar, 2–4 tablespoons whole milk (adjust for desired consistency), and 2 tablespoons ground cinnamon in a medium bowl. Whisk until smooth and creamy. The glaze should coat the back of a spoon but remain pourable for drizzling over the loaf.
- Remove Loaf from Pan: After cooling, carefully lift the loaf out and place it on a wire cooling rack. Allow it to cool completely before glazing. Cooling fully prevents the glaze from melting off and ensures the bread slices neatly.
- Glaze and Add Crunchy Topping: Drizzle the cinnamon glaze evenly over the cooled loaf. Immediately sprinkle ½ cup Heath Bar baking bits on top to add a crunchy, caramel flavor. The glaze sets beautifully once poured over the cooled bread, creating a sweet, spiced topping.
- Slice and Serve: Once the glaze has slightly set, use a serrated knife to slice the loaf into 10 generous pieces. Serve warm or at room temperature as a snack, breakfast, or dessert. Leftovers can be stored as described in the storage section for best results.
Notes
- Use fully drained sweet potatoes to prevent a wet, dense loaf.
- Room temperature eggs help the batter mix evenly and create a lighter texture.
- Measure flour carefully; spoon it into the measuring cup and level it off rather than scooping directly, which can lead to dry or dense bread.
- For a richer flavor, use pure maple syrup instead of imitation.
- The cinnamon glaze can be adjusted in thickness with milk to suit your preference. More milk makes a thinner, drizzled effect; less milk produces a thicker glaze.
- Chop pecans evenly to ensure consistent crunch throughout the loaf.
- Allow the loaf to cool completely before glazing; glazing too soon may result in a runny topping.
Chef’s Secrets: Insider Baking Tips Revealed
To achieve a moist, tender loaf, always start with smoothly mashed sweet potatoes.
A few small lumps are fine, but large chunks can create uneven texture.
Mixing the wet and dry ingredients gently but thoroughly ensures the bread rises evenly without becoming tough.
Toasting the pecans lightly before folding them in can enhance their nutty aroma.
Finally, using a wire rack for cooling prevents the bottom from becoming soggy, keeping the loaf perfectly textured.
Serving Suggestions: Perfect Pairings Ideas
This sweet potato bread is incredibly versatile.
Serve warm slices with a spread of cream cheese, butter, or nut butter for a satisfying breakfast or snack.
It pairs beautifully with a hot cup of coffee, chai tea, or pumpkin spice latte for a cozy fall treat.
For dessert, add a scoop of vanilla ice cream on the side, or layer slices with whipped cream and toasted nuts for an indulgent mini trifle.
Storage Tips: Keep Bread Fresh Longer
To maintain freshness, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container.
At room temperature, it will stay soft for up to 3 days.
For longer storage, refrigerate for up to 7 days, but allow slices to come to room temperature or lightly toast before serving.
This loaf also freezes beautifully wrap tightly and freeze for up to 2 months.
Thaw overnight in the fridge and reheat slices for a freshly baked experience.
Frequently Asked Questions
1. Can I use fresh sweet potatoes instead of canned?
Yes! Roast or boil fresh sweet potatoes, then mash them until smooth. Use the same weight (about 15 ounces) to maintain proper moisture and consistency.
2. Can I make this recipe without bourbon?
Absolutely. The bourbon adds subtle warmth and depth, but you can substitute with vanilla extract or simply omit it. The flavor will still be delicious.
3. Can I substitute pecans with another nut?
Yes, walnuts or almonds work well as alternatives. Toasting them slightly before adding enhances flavor and adds a satisfying crunch.
4. How can I make the glaze thicker or thinner?
Adjust the milk in small increments. Less milk creates a thick glaze that stays on top, while more milk produces a thinner, pourable drizzle.
5. Can I prepare this loaf ahead of time?
Definitely! The batter can be made a few hours in advance and kept in the fridge until ready to bake. You can also bake and store the loaf as described; it actually develops richer flavors after a day.
