Preheat oven to 325° F. Line a loaf pan with parchment paper.
Whisk dry ingredients (flours through salt) together in a medium mixing bowl.
In a larger bowl, whisk the eggs.
Whisk the sweet potatoes into the eggs.
Then, whisk in the oil, syrup and vanilla.
Add the dry ingredients to the wet mixture. Stir until blended.
Stir in the pecan pieces.
Transfer the batter to the prepared loaf pan.
Bake for 60 to 70 minutes until a toothpick comes out clean when poked into the centre of the loaf. Allow to cool 10 minutes on a wire rack before removing from pan. Allow to cool completely before slicing.
Store any leftovers in the refrigerator. Sliced sweet potato bread also freezes well.