sweet potato pecan bread
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.
prep time
cook time
1 Hr 10 Min
method
Bake
yield
10 - 12
Ingredients
- 1 1/2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1/4 cup vegetable oil
- 2 tablespoons milk
- 1 cup cooked, mashed sweet potatoes
- 1 cup chopped pecans
- 1/2 cup golden raisins
How To Make sweet potato pecan bread
-
Step 1Preheat oven to 325. Grease loaf pan.
-
Step 2Sift together flour, baking powder, salt and spices in mixing bowl. Stir in sugar, eggs, oil, and milk and blend well.
-
Step 3Stir in mashed potatoes, pecans and raisins.
-
Step 4Pour batter in prepared pan.
-
Step 5Bake 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.
-
Step 6Cool in pan for 15 minutes and finish on wire rake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
Keyword:
#pecan
Keyword:
#Fall
Keyword:
#Sweet Potato
Keyword:
#bread
Method:
Bake
Culture:
Southern
Ingredient:
Potatoes
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