Southern Sweet Potato Bread with Pecans

Southern Sweet Potato Bread with Pecans

66

"A fragrant southern style quick bread. Perfect for the holidays."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 314 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 150 mg
  • 6%

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.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

66
  1. 70 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 w...

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...

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 th...

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 f...

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 ...

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 ins...

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 directio...

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 ...

If you like pumpkin bread, then your socks will be knocked off with this Southern Sweet Potato Bread with pecans. The blend of sweet potato, pecans, and sweet spices in this moist loaf makes yo...

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 toppi...