Sweet Potato Pecan Bread

"Fresh sweet potato bread--yummy!"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr
Ingredients:
11
Yields:
2 loaves
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ingredients

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directions

  • Preheat the oven to 350°F.
  • Combine the sugar, water, oil, eggs, and sweet potatoes mix good.
  • Add dry ingredients and mix to combine; add pecans and mix well.
  • Divide the dough into 2 greased loaf pans.
  • Bake at 350°F for 50 minutes.
  • Cool in pans before removing.

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Reviews

  1. This bread is amazing! I've actually made it as a loaf, as muffins, and as cookies, and it's turned out really well each time.
     
  2. I thought this bread turned out great.I used orange juice in place of the water and I added a 1/2 tsp of nutmeg and a tsp of vanilla.I think next time I'll add some pumpkin pie spice just because I like my bread a little more spicy.I was almost out of pecans so I used frozen cranberries instead.It turned out really moist and had a nice flavor.I could barely taste the sweet potato so people who normally don't care for sweet potato may like this.
     
  3. Very good. I did tweak it some. I used twice the amount of sweet potatoes, 2 tsp pumpkin pie spice, 1 tsp nutmeg and 2 tsp vanilla. Very dense and moist. Just the way we like it.
     
  4. This is a good recipe and a nice change from pumpkin. I am not a sweet potato lover but do like this one. Because we love cranberries (either fresh or dried) I usually add about 1 cup. Hope you like the suggestion. Liz from Halifax
     
  5. I LOVED THIS RECIPE as did my 10 yr old daughter. She said it tasted like Carrot cake, I will be making it for my family reunion. I changed just a few things. Instead of using 2/3 cup water, I used orange juice and I used with the 1 tsp. cinnamon, I used 1/2 tsp. nutmeg and cloves. This was so good that it is definately a staple from NOW ON at our family. Great way to get kids to eat sweet potatoes.
     
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Tweaks

  1. I thought this bread turned out great.I used orange juice in place of the water and I added a 1/2 tsp of nutmeg and a tsp of vanilla.I think next time I'll add some pumpkin pie spice just because I like my bread a little more spicy.I was almost out of pecans so I used frozen cranberries instead.It turned out really moist and had a nice flavor.I could barely taste the sweet potato so people who normally don't care for sweet potato may like this.
     
  2. I LOVED THIS RECIPE as did my 10 yr old daughter. She said it tasted like Carrot cake, I will be making it for my family reunion. I changed just a few things. Instead of using 2/3 cup water, I used orange juice and I used with the 1 tsp. cinnamon, I used 1/2 tsp. nutmeg and cloves. This was so good that it is definately a staple from NOW ON at our family. Great way to get kids to eat sweet potatoes.
     
  3. I had some left over mashed sweet potatoes and wanted something different to make. I reduced the recipe to make 1 loaf, baked it in my mini loaf pans with a yield of 3 miniature loaves. The cooking time for the smaller loaves was about 35 minutes. I was able to use Splenda for part of the sugar and used pumpkin pie spice in place of the cinnamon. This made very tasty, moist bread. The mini loaves make wonderful gifts for neighbors.
     

RECIPE SUBMITTED BY

I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
 
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