PECAN SWEET POTATO BREAD

Pecan Sweet Potato Bread image

This recipe originally started from my favorite banana bread recipe. I substituted sweet potatoes and made a few other adjustments to come up with this delicious quick bread.

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
1 cup sugar
3 eggs
1/2 cup honey
1-1/2 cups mashed sweet potatoes
1 package (3.4 ounces) instant vanilla pudding mix
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup chopped pecans
2/3 cup raisins
ICING:
1 cup confectioners' sugar
1 tablespoon milk
2 teaspoons butter, melted
1 teaspoon lemon juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the honey, sweet potatoes and dry pudding mix and mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and raisins. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a small bowl, combine icing ingredients until smooth; drizzle over cooled bread.

Nutrition Facts : Calories 198 calories, Fat 8g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 190mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.