Granny's Sweet Potato Bread Recipe - Allrecipes.com
Granny's Sweet Potato Bread Recipe
  • READY IN ABOUT hrs

Granny's Sweet Potato Bread

Recipe by  

"One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast."

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Ingredients Edit and Save

Original recipe makes 1 5x9-inch loaf Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 5 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
  2. Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
  3. Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
  4. Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
  5. Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  6. Pour batter into the prepared loaf pan.
  7. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
  8. Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.
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Reviews More Reviews

Oct 28, 2012

I made muffins instead of bread and it was amazing they lasted two days. I also added just a dash of ginger, put walnuts and brown sugar(not melted) on top instead of the inside.

 
Nov 22, 2012

okay. haven't had a chance to actually taste it yet but i just finished glazing the bread. a few little annoyances i had with the recipe were: i could not get the butter and brown sugar to actually turn into a glaze as written so I added another tsp of butter; still no glaze action. then I added a small amount of water the pow! we have glaze. I stirred vigorously for about a minute until it started to caramelize, then poured it over the bread and added the pecan to the top. thought it would make it more visually attractive and it did.

 

7 Ratings

Sep 22, 2014

Sweet sweetbread is really good!!!

 
Sep 11, 2014

I have tried this recipe and it turned out very good. I made it into muffins (about 12-14 per recipe)that I baked 20 mins. Also since I can't eat the nuts, I substituted 1/3 cup of pumpkin seeds whole. The only issue I had was that there is 1/3 cup of water listed in recipe and not in instructions. So I omitted the water and found it worked fine. Oh, also I cut the sugar to 1 cup which also worked. I did not make the topping as I was looking for a simple "make it and bake it" recipe, but I'm sure it would be delicious. To add a final touch I sprinkled some pumpkin seeds on top once the batter was loaded into liners. I made two batches and I think 25 mins is a better cooking time as the first batch was a bit "pale." The cinnamon and nutmeg blended well with sweet potato and pumpkin seeds for an early fall treat! Give this one a try---but I would pull back the sugar because even at 1 cup I thought they were plenty sweet.

 
Jul 17, 2013

OK so I made this but made muffins rather than a loaf. I made a few changes, I only used 1 cup of white sugar (we don't like things too sweet in our house)and it was plenty sweet enough but think I'll use half a cup of white and half a cup of brown sugar next time. I also didn't add any pecans or make the topping. I reduced the cooking time slightly, the muffins took about 20 mins at 375. I made 24 muffins but they were pretty small so next time I think I'll probably do 16 - 18 larger muffins. Everyone in my family loved them (especially the kids - even the picky one). I only gave it 4 stars as I found cooking the potato a little time consuming - I will peel and boil next time as this only takes about 20mins as opposed to 1 hour in the oven and then having to wait for it to cool enough to peel. I WILL be making this again. My kids loved this!!!!

 
Feb 16, 2013

This was really good. I didn't do the glaze and pecan topping. I bet that would be great though.

 

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Nutrition

  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 58 g
  • 19%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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