Real Recipes From Real Home Cooks ®

sweet potato pecan bread

review
Private Recipe by
Annacia *
Moose Jaw, SK

This will be especially nice if you happen to have leftover caramelized sweet potatoes to use. That is certainly not a must however and it will be enjoyed as written.

yield serving(s)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For sweet potato pecan bread

  • 1 md
    (8oz/225g) sweet potato
  • 1 1/2 c
    (225g) all-purpose flour
  • 3/4 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1/2 c
    (110g) brown sugar
  • 1 lg
    egg
  • 1/4 c
    (60ml) vegetable oil
  • 3/4 c
    (180ml) buttermilk
  • 1/2 c
    (50g) chopped pecans

How To Make sweet potato pecan bread

  • 1
    Scrub and rinse sweet potato. Prick it all over with a fork. Roast in 350°F (180°C) oven for 45 to 50 minutes. Remove and let cool. Peel and mash well.
  • 2
    Grease and flour a loaf pan.
  • 3
    In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
  • 4
    In a large bowl, combine sugar, egg, vegetable oil, buttermilk, and sweet potatoes. Add dry mixture to sweet potato mixture. Stir until well combined. Fold in pecans.
  • 5
    Spoon batter into loaf pan. Bake in a 350°F (180°C) oven for 55 to 60 minutes. Remove and cool on a wire rack for 10 minutes. Remove bread from pan and allow it to cool completely before slicing.
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