Mama's Southern Sweet Bread

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

8-12 depending on sizes
30 Min
50 Min

In many countries sweet bread has as many meanings as there are countries. But for my family in Arkansas when mama said she was making sweet bread for supper, it meant that we were in for a real treat. Something we didn't get too often. That meant mama was baking a cake without a frosting. That is what it meant to us.Typically baked in a long pan, so she could let all of us get a piece of the sweet sensation. You can serve it with fresh fruit, or coolwhip. This recipe from my cookbook is in honor of my mother, my first culinary teacher. She taught me well, & I learned a lot. A simple dessert.


3 c
flour, sifted several times
2 1/3 c
2 stick
5 large
eggs, room temperature
1 1/4 c
1/2 tsp
2 1/2 Tbsp
baking powder
2 tsp
vanilla extract
1 1/2 tsp
almond extract
few drops yellow food coloring, optional

Directions Step-By-Step

Preheat oven to 350 degrees F. Cream butter & sugar till light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour, salt & baking powder in a separate bowl.
Alternately add flour mixture gradually with milk to creamed mixture. Then add extracts & yellow food coloring if using, and beat until blended. Pour into a well greased & lightly floured 9 X 13 X2 inch pan, and bake in preheated 350 degree F. oven for about 45 to 50 minutes, or until toothpick inserted in center comes out clean. Can also be baked in a Bundt pan or Loaf Pan, as you desire.
NOTE: She called it sweet bread, because it could satisfy a sweet tooth I suppose, even though she didn't have the ingredients to make a frosting. With a long pan there was enough for all 13 of us, Mom & Dad plus 11 kids to at least each have a piece. We loved this rare treat that made supper special. Have you ever heard of sweet bread, or was it just at our house in Arkansas?

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #sweet, #flavorful

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Rose Mary Mogan cookinginillinois
Oct 7, 2013
Thank you so much for the comment DeLillie, I appreciate it. It is one of my all time favorite recipes, and it also brought back memories at a recent Arkansas community event where I baked a lot of desserts, and this was one of the first ones to leave the table of the 19 desserts that were featured. Glad it could bring back a memory for you too. It does for me, every time I make it.

Thanks so much for taking the time to make a comment and may God Bless you. Have a nice day. Your comment made mine even better.
DeLillie Jones deejeats
Oct 6, 2013
This recipe tastes like my Aunt Virginia's. She would make it when we would spend the night on Saturday and go to church with her
Sunday morning. It's a wonderful
memory. Thank you so much!!!!!
Sharon Colyer Cmom02
Jul 3, 2013
Rose Mary, I love recipes with stories. And, you are a wonderful story teller. This is a versatile recipe. Thanks for sharing it. I think my husband will like it. He has developed a sweet tooth, over the past couple of years. You'd think he was the diabetic, instead of me.
Rose Mary Mogan cookinginillinois
May 20, 2013
Gail, Thank you for your comment, but if you were to minimize the amount of milk in this recipe, I am sure you would get a more pound cake like texture. You could even cook it in a bundt pan. The mild tends to make the cake less compact, I will see if I can recreate one that is more like a pound cake. I am glad it came close, even though it is not as exactly as you remember. Ours was always like a regular cake instead of a pound cake, and great with sliced peaches, or strawberries or any canned fruit. Thanks again for your comment Gail.
Gail Cole Gail28714
May 20, 2013
I tried the recipe yesterday. It was very good. The taste is very similar to what Mamaw made but it is more cakelike than hers. Hers was a denser bread sort of like a pound cake. This is the closest I have come to Mamaws Sweet Bread. Thank you very much for sharing.