Sweet Potato Bread I Recipe - Allrecipes.com
Sweet Potato Bread I Recipe

Sweet Potato Bread I

Read Reviews (233)

"A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well." 

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 5 inch loaf Change Servings

Directions

  1. Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
  2. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2006

Absolutely LOVED IT!!!! I doubled the recipe. Then added only 1 cup white sugar, 1 cup brown sugar. instead of oil I added 1 cup homemade apple sauce. Instead of water I added apple sauce. It turned out awesome.

 
Most Helpful Critical Review
Oct 29, 2012

I found this recipe a but bland and I followed it exactly, not sure what went wrong, will probably not make this one again

 
Sep 07, 2007

I really love this bread I substituted 1 stick of butter for the oil and poured melted butter on top and sprinkled with cinnamon and sugar mixture the last ten minutes of cooking it was so good even my kids loved it. It was like pumpkin bread but milder. Thanks I'll be making these for gifts during Christmas!

 
Feb 11, 2006

Excellent! I made muffins instead of bread, and my kids loved them. I did use only 1 cup sugar, and they were plenty sweet enough. It's so hard to find a healthy, low fat muffin or bread that tastes good- this one's a winner!

 
May 10, 2005

This is delicious! The changes I made were to add 1/2 teaspoon of allspice along with the cinnamon and nutmeg and used 3/4 cup each of white and brown sugar instead of all white. I used apple juice instead of water for the liquid. This is a very sweet bread, so if you don't like that you might want to try a different recipe. It is moist, fragrantly spicy and a little less heavy than a similar recipe with pumpkin would be.

 
Mar 18, 2007

What a great recipe! Instead of using fresh sweet potatoes, I opted for using the canned yams (you know, the "Bruce's Canned Yams). I used a half of the large can and smashed it up. Also, instead of using water, I used the "juice" from the can for extra sweet potato flavor. This definitely cut back on the time aspect. I also decided to omit the nuts. I think I will try this with pumpkin too, or maybe 1/2 cup of sweet potato and 1/2 cup of pumpkin? Really moist and really scrumptious!

 
Sep 19, 2003

I made this with canned sweet potatoes, left the nuts out, and then baked it in a Pampered Chef Mini-Muffin Pan! I had to double the recipe because the kids kept coming! What a great way to sneak in a veggie!

 
Mar 17, 2008

This bread came out just fantastic. A local restaurant used to sell sweet potato bread that I just loved, and this recipe is near identical to it. I modified it slightly by substituting apple juice (in place of water) and apple sauce (in place of vegetable oil). This didn't give it an overly apple flavor at all, but it kept the bread moist for a week and gave it just a subtle undertone of apple. I also added raisins, instead of pecans. It was a hit with everyone who managed to grab a slice.

 
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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 171 mg
  • 7%

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

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