Sweet Potato Nut Bread

Joyce Lowery


This was a favorite of my brother, Donald. He had a friend that he called"Big Mama" that would make it for him. she would not share her recipe, but I kept fooling with this one until he was satisfied with it. The last step of leaving the bread to cool overnight...never happened. He was at the stove cutting him a piece as soon as it came out of the oven.

★★★★★ 1 vote
15 Min
1 Hr


3 c
plain flour
2 c
1 c
brown sugar
1 tsp
baking powder
2 tsp
baking soda
2 c
pecans, chopped
1 tsp
2/3 c
vegetable oil
1 tsp
ground cinnamon
1 tsp
ground nutmeg
eggs, beaten
1 stick
margarine, melted
4 c
sweet potatoes, baked, peeled, and mashed
2/3 c
coffee, strong brewed and cold

How to Make Sweet Potato Nut Bread


  • 1Sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt into a medium bowl. Stir in pecans and set aside.
  • 2Using electric mixer at high speed beat sugars, margarine and oil until light. Add eggs, one at a time. Beating well after each addition.
  • 3Add sweet potatoes. Beat until well blended. Reduce mixer speed to low.
  • 4Beat in dry ingredients alternately with coffee until well blended.
  • 5Pour batter into three greased loaf pans. ( I use a bundt pan).
  • 6Bake in 350 degree oven for one hour or until loaves are golden brown and toothpick comes out clean.
  • 7Cool in pans for 10 minutes. Remove to rack to cool completely. Wrap each loaf in foil. Let stand overnight, in a cool dry place before serving.

Printable Recipe Card

About Sweet Potato Nut Bread

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: Southern