You want to make this bread. My sweet potato pecan bread is quick bread on a roller coaster, holding a milkshake, trying not to spill any-determined, delicious, and a bit out of the ordinary. Double the recipe, make two loaves and share with your friends, or freeze one and take it out when you have unexpected company coming over. This bread makes me think Fall, but the cold nights of winter can be warmed up with a piece of this toasted up and slathered with butter.
Sweet potato pecan bread
Author: bakesinslippers
Use leftover sweet potatoes in this quick bread for a great dessert or snack
Ingredients
- 1¼ cups sugar
- ½ cup Crisco
- 2 large eggs
- 1 cup cold sweet potatoes (about 2 cooked sweet potatoes)
- 1¾ cup all purpose flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp kosher salt
- ⅓ cup cold water
- ½ cup chopped pecans (walnuts would work great too)
- 1 tsp vanilla
- ½ cup raisins (optional)
Instructions
- Preheat oven to 375
- Line a 9 inch loaf pan with parchment paper and coat lightly with butter or cooking spray
- In stand mixer with paddle attachment, beat sugar and Crisco on medium speed until combined and well mixed
- Add eggs one at a time, beating well between each one
- Scrape down the sides of the mixer and return speed to medium
- Add sweet potatoes and beat for one minute
- In a small bowl whisk flour, nutmeg, cinnamon, baking soda, and salt together
- Alternating between flour and water, add to sweet potato mixture, turning speed down to low
- Add nuts, vanilla, and raisins (if using)
- Spread evenly into prepared loaf pan, baking for 60 minutes or until a toothpick comes out clean
- Cool on cooling rack for at least 20 minutes. Remove and serve.
- Leftovers can be wrapped in plastic wrap and kept at room temp for up to three days
OMG now you have me wanting a hot piece of this slathered in butter…like NOW.
so sweet! thank you
This looks wonderful and I would rather make a bread with sweet potatoes instead of pumpkin. But can I replace the Crisco with butter or oil?
I think you could!
Mmmm, looks delicious! I love to bake ahead extra loaves of bread and store them in the freezer, great tip!
I am loving all your fall recipes lately. This is such a smart recipe with sweet potatoes!
Thank you Andi!
I’ve never had sweet potato bread before but it sounds delicious! Love the addition of pecans, too
Oh my this bread looks just amazing! Moist and packed with yummy pecans…my favorite!
Thank you Julie!
You’re right! I want to make this bread right now! Deliciousness.
G’day! Great photo! Your bread …wish I could try Janelle!
Cheers! Joanne
This sounds so delicious, using sweet potato is such a great idea!
This looks awesome Janelle! Love the pecans in there
Thanks Karen! I like how it gave it a nice crunch
This sounds absolutely amazing! I love that you mixed pecans right into the bread!
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What great ingredients mixed to make this super looking and moist looking bread.
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