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Side view of a sweet potato loaf cake topped with pecan streusel on a white plate with a couple of pieces sliced
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Sweet Potato Loaf Cake with Maple-Glazed Pecan Streusel

This ultra-moist and tender Sweet Potato Loaf Cake is made with mashed sweet potato, sour cream, eggs, flour, sugar, oil, spices, vanilla and topped with a crispy pecan streusel glazed with maple syrup.
Course Dessert, Sweet treats
Cuisine American, North American
Keyword Comfort food, easy, Fall baking, Loaf Cake, Pecans, Sweet potato
Prep Time 20 minutes
Cook Time 1 hour
Cooling time 45 minutes
Total Time 1 hour 20 minutes
Servings 1 9x5inch loaf

Ingredients

For the Sweet Potato Loaf

  • 1 cup mashed cooked sweet potato, cooled 225 g
  • ½ cup granulated sugar 100 g
  • ¼ cup light brown sugar 50 g
  • ½ cup neutral oil 120 ml
  • 2 large eggs
  • ½ cup full-fat sour cream 120 g
  • 1½ cups all-purpose flour 190 g
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract

For the Pecan Streusel

  • ? cup chopped pecans 40 g
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon melted salted butter or unsalted butter + a pinch of salt

To Finish

  • 1-2 tablespoons pure maple syrup

Instructions

Prepare the Pan

  • Preheat oven to 350°F (175°C).
  • Grease a 9 × 5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.

Mix the Wet Ingredients

  • In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs and the vanilla extract.
  • Whisk until smooth and lightly thickened.
  • Add mashed sweet potato and sour cream and whisk until fully combined.
    Overhead view of a mixing bowl with whisked eggs, sugar, mashed sweet potatoes and other ingredients

Mix the Dry Ingredients

  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg.
    Overhead view of a mixing bowl with flour and spices
  • Fold dry ingredients into wet ingredients just until combined.
    Mixing the dry ingredients into the whisked egg mix
  • Do not overmix. Pour the batter into the prepared pan.
    Sweet potato bread loaf in a baking pan before baking

Make the Pecan Streusel

  • Combine chopped pecans, flour, brown sugar, melted butter
    Chopped pecans, flour, brown sugar, melted butter in a small bowl
  • Mix until crumbly and lightly clumping.
    Chopped pecans, flour, brown sugar, melted butter in a small bowl after being mixed
  • Scatter evenly over the batter and gently press into the surface. This helps the topping anchor as the loaf rises.
    An unbaked sweet potato loaf cake with pecan streusel topping

Bake the Sweet Potato Loaf Cake

  • Bake for 55-65 minutes at 350°F. (Or for 60-65 minutes at 175°C)
  • Tent loosely with foil during the final 10-15 minutes if the top is becoming too dark.

The loaf is done when:

  • A tester inserted in the center comes out clean or with a few moist crumbs, the center springs back lightly, internal temperature reaches about 200-205°F (93-96°C)

Finish with Maple Syrup

  • Cool the loaf in the pan for 15 minutes.
    A baked sweet potato loaf on top of a cooling rack
  • While the loaf is still warm, gently brush the top with maple syrup.
    A baked sweet potato loaf on top of a cooling rack after being brushed with maple syrup
  • Let cool completely before slicing.
    A spatula holding a slice of sweet potato bread