Sweet Potato Pecan Bread

Diane C.


I have a wonderful recipe for Pumpkin Nut Bread. I just adapted it for sweet potatoes. I made it this morning to use up some leftover sweet potatoes and it came out fabulous!

★★★★★ 1 vote
up to 12 slices
20 Min
1 Hr


1 & 3/4 c
all-purpose flour
1 tsp
baking soda
1 tsp
baking powder
1 tsp
3/4 c
granulated sugar
1 tsp
packed light brown sugar
1/2 c
canola oil
2 large
1 c
cooked sweet potatoes
1 c
pecans, chopped


1Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan.
2In a small bowl, sift together the flour, baking soda, baking powder and cinnamon. Set aside.
3In a large bowl, beat sugars, oil and eggs until well blended. Add the flour mixture alternately with the sweet potatoes in three segments, blending well after each addition. Add nuts and stir.
4Pour into prepared pan. Bake in 350 degree oven for 50-60 minutes. To check for doneness, insert a knife into the center of the loaf. If the knife comes out clean, the loaf is done.
Cool in pan for 10 minutes. Remove loaf from pan and cool on a wire rack. Allow the loaf to cool for at least 30 minutes before slicing.
5Notes: you can use canned sweet potatoes as long as you rinse and drain them before mashing. Leftover roasted sweet potatoes also work.
You can also use walnuts.
To make this into Pumpkin Bread substitute 1 C canned pumpkin for the sweet potatoes and decrease the cinnamon to 1/2 tsp.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #sweet, #Breads, #pumpkin