Best Southern Sweet Potato Bread With Pecans Recipes

SOUTHERN SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
• Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

SOUTHERN SWEET POTATO BREAD

Steps:

• Preheat oven to 350°F
• Add the flour, sugar, cinnamon, nutmeg and allspice to a mixing bowl. Whisk to combine the dry ingredients together.
• Next, add the vegetable oil, eggs and milk to the dry ingredients and combine using a hand mixer.
• Next, add the mashed sweet potatoes and mix to combine.
• Next, dust the pecans and raisins with flour then add the the bread batter. Mix to combine.
• Spray a 9 x 5 loaf pan with cooking spray (or grease with shortening) and add the batter.
• Bake for 1 hour and 15 minutes, or until done.
• All the bread to cool before serving.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

SOUTHERN SWEET POTATO BREAD

Steps:

• Preheat oven to 325ºF.
• Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
• Stir together flour and spices in mixing bowl.
• With a spoon, stir in sugar, eggs, oil and milk; blend well.
• Stir in sweet potatoes, pecans and raisins.
• Pour batter into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• For easier slicing, wrap loaf and store overnight in a cool place.
• Bread mellows over time and will keep for several days.
• NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.

SWEET POTATO PECAN BREAD

Steps:

• Preheat the oven to 350°F.
• Combine the sugar, water, oil, eggs, and sweet potatoes mix good.
• Add dry ingredients and mix to combine; add pecans and mix well.
• Divide the dough into 2 greased loaf pans.
• Bake at 350°F for 50 minutes.
• Cool in pans before removing.

PECAN SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
• Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
• Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.