Recipe by Tanja Miller
"A fragrant southern style quick bread. Perfect for the holidays."
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1 1/2 cups
cooked and mashed sweet potatoes
YUM! These loaves are just FULL of the nuts and raisins, and are very moist. Such a really great combination of subtle flavors! I made a few substitutions with great results: I used pumpkin pie spice for nutmeg, 1/3 white sugar & 2/3 light brown, half oil & half applesauce, and used baked sweet potatoes: bake on parchment because they're messy! Prick potatoes, bake about 1hr 40min at 350F. The flesh pretty much pulls away from the skin - put the flesh in a bowl and give it a quick stir with a wisk and it's ready to go. I baked mine in mini-loaf pans (about 5-1/2" x 3-1/2" x 2") - this recipe makes 4 loaves at about 1 generous cup batter per loaf - for 50 minutes. Perfect! These will be holiday gifts for sure (and plenty for us, too!). For a zippy version, I might try dried cranberries in place of the raisins.
Excellent taste and wonderfully moist, but getting three stars because it really was not very sweet potatoey. It tasted pretty much like any other spice loaf. Yummy...but not what I thought I was going to get.
This was really good. A neat way to use sweet potatos! Instead of all white sugar, I used 1/2 brown sugar (ran out of white!). I also lined the pan with wax paper which is a good trick for these moist quick breads. Make sure to really mix in the sweet potatoes. Will make again for sure -- my one year loved it too!
This is the BEST homemade bread I've ever made/had! I made it just like the recipe said, except that I used walnuts instead of pecans and I made them muffin size, instead of in a loaf. Baked for approx. 35 minutes (since they were smaller than a loaf). AWESOME RECIPE!!!!
Yummm! This very easy recipe was a hit with my family and company. It's very moist and easy to make. I should have read the recipe a little closer. I thought it was going to be like a yeast bread but was more of the consistency like a zucchini bread. Be sure to allow for the 70 minutes baking time.
This is a delicious bread! I made a few changes that worked well. Used 1/2 cup wheat flour for part of the flour measure; 1/2 Splenda and 1/2 c. sugar; egg beaters for the eggs and walnuts instead of pecans. Since I cooked several sweet potatoes in the fall I measured out 1 cup servings and froze to enjoy this bread any time of the year. Remember using Splenda will cut down the baking time somewhat.
I've made tons of recipes from this site, and most are really good, but this one blows them all away. It has tons of flavor, great consistency, etc. The only thing I changed from the directions was to add almonds as well (since I was low on pecans) and to add dried cranberries, sultanas, etc., instead of just raisins. Either way the bread itself is really top notch; what you add to it is just icing on the cake, so to speak. Fabulous recipe; will be one of our family's favories I'm sure.
Very good, grankids like it. I used half brown, half white sugars, also added a tsp. of vanilla, half applesauce and half margarine instead of oil. I didn't have golden raisins so I used dark raisins instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Sweet Potato Bread with Pecans
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 152
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