Southern Sweet Potato Bread with Pecans Recipe -
Southern Sweet Potato Bread with Pecans Recipe

Southern Sweet Potato Bread with Pecans

Recipe by  

"A fragrant southern style quick bread. Perfect for the holidays."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings


  1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
  2. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
  3. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2004

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.

Most Helpful Critical Review
Apr 05, 2005

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.

Jun 26, 2003

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!

Apr 28, 2005

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!!!!

Mar 31, 2003

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.

May 30, 2005

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.

Feb 04, 2004

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.

Jan 22, 2005

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.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 150 mg
  • 6%

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

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