Sweet Potato Pecan Bread

M. Bryan


I prefer to use 1/4 or less teaspoon of nutmeg just for my personal taste since this spice can be a bit strong.

Sweet potatoes can be cooked a day or so ahead and stored in refrigerator. I use small potatoes and cook them in a pressure cooker (skins on). I find it faster than baking or peeling & boiling. Plus retains flavor better than if boiled.

This is a fall favorite at our house and will make your house smell so good while baking.


☆☆☆☆☆ 0 votes

10 - 12
1 Hr 10 Min


  • 1 1/2 c
    sifted all-purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1/4 to 1/2 tsp
  • 1 tsp
  • 1 c
  • 2 large
    eggs, lightly beaten
  • 1/4 c
    vegetable oil
  • 2 Tbsp
  • 1 c
    cooked, mashed sweet potatoes
  • 1 c
    chopped pecans
  • 1/2 c
    golden raisins

How to Make Sweet Potato Pecan Bread


  1. Preheat oven to 325. Grease loaf pan.
  2. Sift together flour, baking powder, salt and spices in mixing bowl. Stir in sugar, eggs, oil, and milk and blend well.
  3. Stir in mashed potatoes, pecans and raisins.
  4. Pour batter in prepared pan.
  5. Bake 1 hour & 10 minutes or until toothpick comes out clean. May need to cover with foil after 30-40 minutes during baking to prevent over browning of the top.
  6. Cool in pan for 15 minutes and finish on wire rake.

Printable Recipe Card

About Sweet Potato Pecan Bread

Course/Dish: Sweet Breads
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Quick & Easy

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