Sweet Potato Bread with Pecans Recipe

Introduction

Sweet Potato Bread is a moist and flavorful quick bread that brings the warmth of autumn spices into every bite. With a tender crumb and a hint of natural sweetness from cooked sweet potatoes, it’s perfect for breakfast, snacks, or dessert.

Ingredients

• ½ cup granulated sugar
• ½ cup brown sugar (light or dark)
• 2 large eggs
• ½ cup vegetable oil (or sunflower or corn oil)
• 1 teaspoon pure vanilla extract
• ⅓ cup water
• 1 cup cooked and mashed sweet potato
• 1 ¾ cups all purpose flour (sifted)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup pecans (roughly chopped)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×5 inch (approximately 23×13 cm) loaf pan with parchment paper to prevent sticking.
2. Step 2: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, water, vanilla extract, and mashed sweet potato until smooth and well combined.
3. Step 3: In a separate bowl, sift together the all purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until no dry patches remain. Be careful not to overmix to keep the bread tender.
5. Step 5: Fold the roughly chopped pecans into the batter evenly.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Step 7: Let the sweet potato bread cool completely on a wire rack before removing from the pan. Slice and serve once cooled.

Tips & Variations

• Use canned or homemade cooked sweet potato, but ensure it is well mashed to avoid lumps.
• Substitute pecans with walnuts or omit nuts for a nut-free version.
• For added sweetness and texture, fold in ½ cup of dried cranberries or chocolate chips.
• Be careful not to overmix the batter to keep the bread light and tender.

Storage

Store the sweet potato bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato puree works well and saves time. Just make sure to drain any excess liquid and mash thoroughly before using.

How can I tell when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back slightly when pressed.

Sweet Potato Bread with Pecans Recipe

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★★★★★

4.5 from 128 reviews

This moist and flavorful Sweet Potato Bread is a delightful twist on traditional quick bread, featuring the natural sweetness of mashed sweet potatoes combined with warm spices and crunchy pecans. Perfect for breakfast, snacks, or dessert, it’s easy to prepare and baked to golden perfection.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup granulated sugar
• ½ cup brown sugar (light or dark)
• 2 large eggs
• ½ cup vegetable oil (or sunflower or corn oil)
• 1 teaspoon pure vanilla extract
• ⅓ cup water
• 1 cup cooked and mashed sweet potato

Dry Ingredients

• 1 ¾ cups all purpose flour (sifted)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Add-ins

• ½ cup pecans (roughly chopped)

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line a 9×5 inch (approx 23×13 cm) loaf pan with parchment paper to ensure easy removal and even baking.
2. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, water, vanilla extract, and cooked mashed sweet potato until well combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until no dry flour patches remain. Avoid over-mixing to prevent a dense texture.
5. Fold in Pecans: Carefully fold the roughly chopped pecans into the batter, distributing them evenly without overworking the mixture.
6. Bake the Bread: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve: Remove the bread from the oven and allow it to cool completely on a wire rack before removing from the pan. Slice and enjoy!

Notes

• Note 1: Vegetable oil can be substituted with sunflower or corn oil for a mild flavor.
• Note 2: Sifting the flour helps create a lighter bread texture.
• Note 3: For the mashed sweet potato, you can bake or boil sweet potatoes until tender before mashing.
• Ensure not to over-mix the batter to keep the bread tender.
• The loaf pan size is important for baking time and texture; a 9×5 inch pan is recommended.

Keywords: sweet potato bread, quick bread, homemade bread, pecan bread, spiced bread, fall recipes, pumpkin alternative, moist bread