Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans

A moist and flavorful sweet potato bread enriched with dark brown sugar and vanilla, topped with a decadent caramel drizzle and spiced pecans. This unique bread combines the sweetness of roasted sweet potatoes with a gentle kick from Aleppo pepper.

8 servings

2 hr 30 min

Published October 4, 2025

Ingredients

•1 pound sweet potatoes
•¼ cup whole milk
•2 large eggs
•¾ cup vegetable oil
•1 tablespoon vanilla extract
•1½ cups dark-brown sugar
•1¾ cups cake flour
•½ teaspoon salt
•1 teaspoon baking powder
•½ teaspoon baking soda
•2 tablespoons butter
•3 tablespoons caramel sauce
•¼ teaspoon flaked sea salt
•1½ teaspoons Aleppo pepper flakes
•¼ cup chopped toasted pecans
•1 piece loaf pan

Cooking Instructions

1.
Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
60 min
2.
Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
10 min
3.
Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
75 min
4.
Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.
5 min

Ingredients

•1 pound sweet potatoes

•¼ cup whole milk

•2 large eggs

•¾ cup vegetable oil

•1 tablespoon vanilla extract

•1½ cups dark-brown sugar

•1¾ cups cake flour

•½ teaspoon salt

•1 teaspoon baking powder

•½ teaspoon baking soda

•2 tablespoons butter

•3 tablespoons caramel sauce

•¼ teaspoon flaked sea salt

•1½ teaspoons Aleppo pepper flakes

•¼ cup chopped toasted pecans

•1 piece loaf pan

Cooking Instructions

Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.

60 min

Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.

10 min

Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.

75 min

Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.

5 min