Toasted Coconut Sweet Potato Pecan Bread with Brown Butter Glaze

I remember being in Brooklyn one crisp November morning, the window fogged from my little kitchen and the smell of roasting sweet potatoes filling the air. I wanted something more than pumpkin. I wanted texture. I wanted warmth. That’s when I riffed on sweet potato bread and added toasted coconut flake for crunch, and drizzled rich brown butter glaze over the top. The result: something rustic yet elegant, perfect for holiday brunch or afternoon coffee.

Those first slices still warm from the oven? Magic.

Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.

Table of Contents

Why You’ll Love This Toasted Coconut Sweet Potato Pecan Bread

Flavor Profile — Warm Spice Meets Tropical Crunch

This loaf balances earthy sweet potato and cozy cinnamon with crunchy pecans and toasted coconut flakes. The brown butter glaze adds caramel notes that deepen every bite. You get sweet, nutty, toasty, and just a hint of tropical — a sophisticated comfort-bread experience.

Texture & Comfort — Moist Loaf for Brunch or Dessert

It’s moist without being pudding-like. It slices clean yet holds together with a satisfying chew. It works beautifully as breakfast bread, holiday table offering, or dessert with a scoop of vanilla ice cream. Because it’s not overly sweet, the glaze feels like indulgence without overwhelming.

If you love sweet quick-breads, check out our [Bread loaf Recipe ideas] .

Ingredients You’ll Need for Toasted Coconut Sweet Potato Pecan Bread

Dry & Spice Ingredients

• All-purpose flour (2 cups)
• Ground cinnamon (1 tsp)
• Salt (½ tsp)
• Baking soda (1 tsp)
• Brown sugar (1 cup)

Wet & Mix-ins

• Mashed roasted sweet potatoes (1 cup)
• Unsalted butter, softened (½ cup)
• Eggs (2 large)
• Vanilla extract (1 tsp)
• Chopped pecans (1 cup)
• Toasted coconut flakes (½ cup)

Brown Butter Glaze (optional but recommended)

• Unsalted butter (3 Tbsp)
• Powdered sugar (½ cup)
• Milk or cream (2–3 tsp as needed to thin glaze)
• Vanilla extract (½ tsp)

Roasting Tips

• For the sweet potato, roast until fully tender and caramelized edges. Use variety like Jewel or Beauregard for vibrant color. Roast at high temperature (425°F) until edges begin to brown, then mash carefully.
• Toasting coconut flakes lightly in a dry pan or oven enhances the aroma and gives crisp texture in every bite.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan.
2. In a mixing bowl, whisk together the flour, cinnamon, salt, baking soda, and brown sugar.
3. In a separate bowl, cream the softened butter and brown sugar until light and fluffy. Add the mashed sweet potatoes, eggs, and vanilla. Mix well.
4. Gradually fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing.
5. Gently fold in the chopped pecans and toasted coconut flakes.
6. Pour the batter into your prepared loaf pan. Smooth the top. Bake for 60–65 minutes, or until a toothpick in the center comes out clean. If the top is browning too fast, tent with foil after 45 minutes.
7. Let the loaf cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool further.
8. Brown Butter Glaze (optional): In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat until it turns golden brown, nutty and fragrant. Remove from heat. Whisk in the powdered sugar, add milk or cream little by little until you reach a smooth glaze consistency; stir in vanilla. Drizzle over cooled loaf. Sprinkle extra toasted coconut flakes or pecan pieces on top.
9. Slice and serve warm or at room temperature.

Tips & Tricks for Perfect Loaf

• Roast sweet potatoes well — caramelize edges for deeper flavor. Let them cool slightly before mashing.
• Toast pecans and coconut before folding into batter to lock in crunch and flavor.
• Check doneness by inserting a toothpick; when it comes out clean (or with few moist crumbs), loaf is done. Also, edges should pull slightly away from the pan.
• Let loaf cool partially before glazing so the glaze holds on without melting off the bottom.

If you love sweet quick-breads, check out our [Bread Recipe ideas] .

Serving Suggestions & Storage Guidance

Serving Ideas

• Serve thick slices as part of a holiday brunch spread.
• Pair with hot coffee, chai tea latte, or a spiced cider.
• Make it part of a dessert board with whipped cream or vanilla ice cream.

Storage & Freezing

• Store cooled loaf tightly wrapped at room temperature for 1–2 days.
• For longer storage, refrigerate (up to 4–5 days), or slice and freeze portions.
• To reheat frozen slices, warm in oven (about 10 minutes at 325°F) or toast lightly.

Nutrition & Health Notes

Nutrition Estimate (per slice):

• Calories: ~ 310–350 kcal (depending on slice size & glaze portion)
• Macros: moderate carbohydrates & natural sugars from sweet potato & brown sugar; moderate fat from butter & pecans; protein from eggs & flour

Healthier Modifications:

• Use less sugar or substitute part of sugar with maple syrup or coconut sugar.
• Swap a portion of butter for apple sauce or mashed banana (though flavor evolves).
• Substitute half whole-wheat flour for all-purpose to boost fiber (adjust liquid slightly).

FAQs — Toasted Coconut Sweet Potato Pecan Bread with Brown Butter Glaze

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Conclusion

If you’re searching for a sweet loaf that feels cozy yet special, this Toasted Coconut Sweet Potato Pecan Bread with Brown Butter Glaze delivers in every slice. The crunch, the sweet potato warmth, the nutty butter glaze — it all works. Add it to your holiday brunch menu or enjoy it with your favorite drink on a crisp morning.

If you love sweet quick-breads, check out our [Related Bread Recipe] .