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    You are in: Home / Thanksgiving / Sweet Potato Pecan Bread Recipe
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    Sweet Potato Pecan Bread

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 30, 2010

      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.

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    • on March 05, 2010

      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.

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    • on November 17, 2009

      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.

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    • on October 03, 2007

      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

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    • on May 13, 2007

      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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    • on November 21, 2006

      I saw this recipe on Food Network a few year ago and have been making it ever since. It is one of my very favorite nut breads. This is so moist and delicatly flavored with the "fresh" sweet potatoes. Excellent! Thanks for posting it.

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    • on December 29, 2005

      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.

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    Nutritional Facts for Sweet Potato Pecan Bread

    Serving Size: 1 (2196 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3118.2
     
    Calories from Fat 1120
    35%
    Total Fat 124.5 g
    191%
    Saturated Fat 16.3 g
    81%
    Cholesterol 423.0 mg
    141%
    Sodium 3328.2 mg
    138%
    Total Carbohydrate 467.8 g
    155%
    Dietary Fiber 19.9 g
    79%
    Sugars 255.4 g
    1021%
    Protein 44.7 g
    89%

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