Reviewed: Jun. 6, 2009

Great sweet bread! I didn't use as much sweet potatoes as called for, and next time I will.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

achamberlain

Reviewed: Apr. 30, 2009

Delicious! I made muffins instead of bread and they were brilliant!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rebeccalagnew

Cooking Level: Intermediate

Home Town: Toccoa, Georgia, USA

Reviewed: Mar. 31, 2009

We liked this pretty much, but the flavor didn't really overwhelm me. I guess I prefer the stronger taste of pumpkin - the sweet potato taste doesn't really come through at all. I actually added some shredded coconut to it which I thought was a nice addition.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

Reviewed: Mar. 19, 2009

A very good recipe, yielding a moist, cake-like texture, gently spiced & lightly sweet. I chose to leave out the raisins & put the chopped pecans into a streusel crumb topping. I added the topping in the last 15 minutes of baking (take care to not press bread down). The next (& 3rd) time I make this, I'll reduce oil by 2 Tbsp., as I was able to detect oiliness in the original recipe. I'll also line the loaf pan with buttered wax paper, as I had the 1st time I made this, for ease of removal. Even if you bake this in a glass (Pyrex) loaf pan, do keep to original suggested temperature, instead of lowering temp. by 25 degrees, as some advise when baking in glass.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Rhianna

Cooking Level: Expert

Reviewed: Jan. 15, 2009

Instead of cooked sweet potatoes, I used left over yams that I made on the BBQ. I also left out the pecans and made the mix in a muffin dish. So delicious!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

yammuffin

Home Town: Vancouver, British Columbia, Canada

Reviewed: Dec. 29, 2008

If I could give this recipe 10 stars I would..Excellent!! I did make a few changes I omitted the raisins and nutmeg..I used butter instead of oil and walnuts instead of pecans...I also added the juice of half an orange and a dash of vanilla extract....This was better than my favorite banana bread recipe...Husband took it to work and everyone wanted the recipe....the next time I make it (which will be this weekend) I'm going to make it as a muffin and add some cream cheese frosting to it...Delicious! Thank you for the great recipe! Very moist, even after sitting a day!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

xxHawaiianZeidixx

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Bremerton, Washington, USA

Reviewed: Oct. 31, 2008

I made this recipe tonight and my kids LOVED it! The only thing I changed was I substituted the oil and used butter instead. Tastes great!! This will also be great even without pecans. 5 Stars

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ladyviola

Cooking Level: Expert

Reviewed: Oct. 21, 2008

Excellent, moist and flavorful. This is indeed better after sitting overnight. I made a double batch and baked one as a loaf, and the other as muffins. The muffins baked in 20 minutes and were delicious. I left out raisins for the sake of my family's taste and added in a bit of ginger for my own. Thanks for a great recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Amy

Cooking Level: Expert

Home Town: Sneedville, Tennessee, USA

Living In: Johnson City, Tennessee, USA

Reviewed: Sep. 28, 2008

This recipe was so yummy! I added a spoonfull or so of light sour cream just to keep it moist and substituted whole wheat flour instead of all purpuse. I also left a few chunks of sweet potato when i was mashing them for a little bit of texture, the changes worked well with the recipe and it turned out great!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

caitkat

Reviewed: Aug. 1, 2008

This bread was so delish! And what a great way of using up leftover mashed sweet potatoes. I'm not a fan of raisins so I replaced them with dried sweetened cranberries and I replaced the pecans with finely chopped walnuts. Also, I was out of eggs so I replaced the eggs with "flax seed eggs" (2 tbsp ground flax seed mixed with 6 tbs of hot water = 2 eggs). SO GOOD! I served this bread the next day warmed up with apple butter on top. I will definately be keeping this recipe in my apron pocket!

Was this review helpful? [ YES ]
4 users found this review helpful