Southern Sweet Potato Bread with Pecans Recipe

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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.

—LISAKP71

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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.

—HANNAHBEARLEE

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64 Ratings

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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!

—MKANE99

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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!!!!

—AGONZAL2

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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.

—CBBIER

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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.

—ACURTI

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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.

—SHEPPAR

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Mar 28, 2003

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 your mouth water!!! This bread is a great for a Fall brunch.

—MONICA

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Nutrition

Calories
314 kcal
16%

Carbohydrates
38.7 g
12%

Cholesterol
35 mg
12%

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.

Nutritional Information

Southern Sweet Potato Bread with Pecans

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 314
Calories from Fat: 152

% Daily Value *
Total Fat 16.9g 26 %
Saturated Fat 2.1g 11 %
Cholesterol 35mg 12 %
Sodium 150mg 6 %
Potassium 195mg 5 %
Total Carbohydrates 38.7g 12 %
Dietary Fiber 2.2g 9 %
Protein 4.1g 8 %
Sugars 22g
Vitamin A 65 %
Vitamin C 6 %
Calcium 9 %
Iron 14 %
Thiamin 20 %
Niacin 17 %
Vitamin B6 7 %
Magnesium 8 %
Folate 20 %

* 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.