Granny's Sweet Potato Bread

Granny's Sweet Potato Bread

Jessica Shelton

"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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2 h 25 m servings 396 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 6
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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 actua...

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.

Sweet sweetbread is really good!!!

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 see...

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 thin...

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

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