Sweet Potato Bread with Pecans Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in Pecans: Carefully fold the roughly chopped pecans into the batter, distributing them evenly without overworking the mixture.
- 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.
- 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
Find it online: https://www.sanacooks.com/sweet-potato-bread-with-pecans-recipe/
