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


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.

About this Recipe

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