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    Home » Recipes » Bread

    Easy Southern Sweet Potato Bread with Pecans

    Modified: Jan 18, 2022 · Published: Oct 29, 2019 by Sharon Rigsby · 13 Comments

    Jump to Recipe
    Pinterest pin for Southern Sweet Potato Bread.

    Easy Southern Sweet Potato Bread with Pecans is the ultimate quick bread! It’s moist, flavorful, and loaded with sweet potatoes and crunchy roasted pecans. Tasty sweet potato bread is the height of quick bread perfection, and trying to resist a slice is futile! 

    A loaf of sweet potato bread with slices cut.

    Southern Sweet Potato Bread is incredible right out of the oven while it’s still warm. And, like this recipe for Banana Bread with Pecans, it’s still as delicious the next day when sliced for breakfast. Yesterday, I heated a slice and added a bit of homemade apple butter a friend had given me. Oh my goodness, it was phenomenal!

    And, as a bonus, just like my recipe for Charleston Chewies, you don’t need an electric mixer, and it’s all made in one bowl.

    What is Sweet Potato Bread:

    Sweet Potato Bread is simply a quick bread that contains sweet potatoes. For this quick bread recipe, I used my favorite banana bread recipe and swapped out mashed sweet potatoes for the bananas. Voila, an amazingly flavorful sweet potato bread with roasted pecans that is perfect for breakfast or snacking.

    More Sweet Potato recipes:

    It’s fall, and the Internet is loaded with all kinds of pumpkin, everything recipes. But here in the South, we love sweet potatoes, and instead of pumpkin, I have been adding them to salads, soups, desserts, and now bread. Check out some of my most popular sweet potato recipes here:

    Fall Harvest Salad with Apples and Sweet Potatoes

    Southern Sweet Potato Casserole with Bourbon

    Easy Southern Sweet Potato Hash

    Southern Candied Sweet Potato Casserole with Pecans

    Sweet Potato Carrot Soup

    Easy Southern Sweet Potato Pie

    Terry’s Traditional Sweet Potato Casserole with Pecan Topping

    If you like sweet potatoes as much as we do, you might also be interested in this sweet potato roundup post: 33 of the Best and Easiest Sweet Potato Recipes for Thanksgiving. 

    What is a quick bread?

    Quick bread is just what it sounds like, a bread that is quick and easy to make. Quick bread doesn’t contain any yeast and uses baking powder and or baking soda as a leavening agent.

    More quick bread recipes:

    Examples of quick breads on my blog include Zucchini Banana Muffins, Easy Southern Cheddar Biscuits, and Traditional Southern Style Cornbread.  Easy Buttermilk Banana Bread with Blueberries, Unforgettable Lemon Bread with Lemon Glaze, Easy Southern Style Apple Bread, and Easy Southern Peach Bread are other examples of quick loaves of bread. 

    How to make Southern Sweet Potato Quick Bread with Pecans:

    Preheat the oven to 325 degrees F. 

    Prick sweet potatoes with a fork and microwave for five minutes. Turn them over and cook for another 3-4 minutes or until the sweet potatoes are very soft when squeezed. Allow to cool for a few minutes and scoop out and mash the flesh. 

    Cooked sweet potatoes for sweet potato bread.

    Combine all ingredients, including the mashed sweet potatoes in a large bowl and mix well. 

    Sweet potatoes, flour, sugar, eggs and pecans in a bowl to make sweet potato bread.

    Pour the batter into a 9×5 inch loaf pan that has been sprayed with non-stick baking spray that contains flour. 

    Pouring sweet potato bread batter into a loaf pan.

    Bake for 55 minutes or until a toothpick or wooden skewer inserted in the middle comes out clean. 

    Remove the bread from the pan and cool on a wire baking rack. Slice and serve. 

    Sweet potato bread on a wooden cutting board.

    Sharon’s Expert Tips – Southern Sweet Potato Bread with Pecans

    The banana bread base recipe that I used is courtesy of my friend, Sylvia Fuller. Sylvia says if you are planning to freeze the bread, wrap the loaf tightly in aluminum foil as soon as you take it out of the pan while it is still warm. 

    If you don’t have a non-stick baking spray with flour, be sure to grease your pan well with butter or shortening. Then take a spoonful of flour and sprinkle it evenly over the pan. Tap the bottom and sides of the pan to spread the flour evenly over the insides of the pan. Pour out any excess and fill and bake as directed. 

    If you don’t have any buttermilk, you can make your own with whole milk and lemon juice or white vinegar. Add a teaspoon of lemon juice or white vinegar to the milk and let it sit for about five minutes before adding it to the batter. 

    I always roast my pecans before, including in a recipe. You can use raw chopped pecans if you like, and the bread will still be delicious. However, if you would like to roast your pecans, spread them out on a baking sheet and roast in a 350 degree F. oven for about 8 minutes. Eight minutes is for pecan halves. If your pecans are chopped, they only take 3-4 minutes. 

    You can substitute canned sweet potatoes in this recipe. Be sure to drain and rinse them and mash well before adding to the batter. You will need about one and one-half cups. 

    If you prefer to cook your sweet potatoes in the oven, preheat the oven to 350 degrees F. Bake the sweet potatoes for 60 minutes or until they are very soft and you can easily squeeze them.

    ★ If you make Southern Sweet Potato Bread with Pecans, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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    A loaf of sweet potato bread with slices cut.

    Southern Sweet Potato Quick Bread with Pecans

    Sharon Rigsby
    Easy Southern Sweet Potato Bread with Pecans is the ultimate quick bread! It's moist, flavorful and loaded with sweet potatoes and crunchy pecans. This tasty quick bread will soon become a new family favorite.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 1 hour hr
    Cooling time 10 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Bread, Breakfast, Breakfast/Brunch, Snack
    Cuisine American, Southern
    Servings 12 slices
    Calories 210 kcal

    Ingredients
      

    • 2 sweet potatoes medium
    • 2 eggs large or extra-large
    • 1-¾ cups all-purpose flour
    • 1-½ cup granulated sugar
    • 1 cup chopped roasted pecans
    • ½ cup vegetable oil
    • ¼ cup buttermilk plus one tablespoon
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • ½ teaspoon kosher salt

    Instructions
     

    • Preheat the oven to 325 degrees F.
    • Prick sweet potatoes with a fork and microwave for five minutes. Turn them over and cook for another 3-4 minutes or until the sweet potatoes are very soft when squeezed. All to cool for a few minutes and scoop out and mash the flesh.
    • Combine all ingredients, including the mashed sweet potatoes in a large bowl and mix well.
    • Pour the batter into a 9x5 inch loaf pan that has been sprayed with non-stick baking spray that contains flour.
    • Bake for 55 minutes or until a toothpick or wooden skewer inserted in the middle comes out clean.
    • Remove the bread from the pan and cool on a wire baking rack.

    Notes

    Sharon's Expert Tips:
    The banana bread base recipe that I used is courtesy of my friend, Sylvia Fuller. Sylvia says if you are planning to freeze the bread, wrap the loaf tightly in aluminum foil as soon as you take it out of the pan while it is still warm. 
    If you don't have a non-stick baking spray with flour, be sure to grease your pan well with butter or shortening. Then take a spoonful of flour and sprinkle it evenly over the pan. Tap the bottom and sides of the pan to spread the flour evenly over the insides of the pan. Pour out any excess and fill and bake as directed.
    If you don't have any buttermilk, you can make your own with whole milk and lemon juice or white vinegar. Add a teaspoon of lemon juice or white vinegar to the milk and let it sit for about five minutes before adding it to the batter.
    I always roast my pecans before, including in a recipe. You can use raw chopped pecans if you like, and the bread will still be delicious. However, if you would like to roast your pecans, spread them out on a baking sheet and roast in a 350 degree F. oven for about 8 minutes. Eight minutes is for pecan halves. If your pecans are chopped, they only take 3-4 minutes.
    You can substitute canned sweet potatoes in this recipe. Be sure to drain and rinse them and mash well before adding to the batter. You will need about one and one-half cups.
    If you prefer to cook your sweet potatoes in the oven, preheat the oven to 350 degrees F. Bake the sweet potatoes for 60 minutes or until they are very soft and you can easily squeeze them.

    Nutrition

    Calories: 210kcalCarbohydrates: 16gProtein: 2gFat: 16gSaturated Fat: 8gCholesterol: 28mgSodium: 230mgPotassium: 124mgFiber: 2gSugar: 10gVitamin A: 3126IUVitamin C: 1mgCalcium: 22mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 4 votes (2 ratings without comment)

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      Recipe Rating




    1. Donna

      January 21, 2024 at 9:59 pm

      5 stars
      I made this sweet potato bread and it is delicious! I baked it in a Bundt pan and it turned out great.

      Reply
    2. Polly

      September 24, 2023 at 12:18 pm

      has anybody added cinnamon or some other spice to this? If so, how much?

      Reply
      • Sharon Rigsby

        September 25, 2023 at 10:56 am

        Hey Polly, a teaspoon of warm spices such as cinnamon or allspice would be delicious. Or you could add a half teaspoon of nutmeg.
        I hope you enjoy it!
        Sharon

        Reply
    3. ISABEL MCINTYRE

      January 19, 2022 at 4:55 pm

      CAN I MAKE THIS WITH ALMOND FLOUR?

      Reply
      • Sharon Rigsby

        January 20, 2022 at 10:50 am

        Hi Isabel, I’m so sorry; I haven’t ever used almond flour in my recipes, so I can’t say if it would work or not. If any of my other followers have experience substituting almond flour for all-purpose flour, feel free to chime in.
        All the best,
        Sharon

        Reply
    4. Emily

      November 15, 2020 at 5:16 pm

      5 stars
      This is 100% delicious! I added raisins and pumpkin pie spice, cause why not. Also had to bake quite a bit longer, but my bread pan is tall and narrow. A definite keeper!

      Reply
    5. Drin Apgar

      January 03, 2020 at 3:53 pm

      Hi, Sharon, Do you know about how many cups of sweet potatoes you use?
      Thanks. Drin Apgar

      Reply
      • Sharon Rigsby

        January 04, 2020 at 1:54 pm

        Hi Drin, It’s about one and one-half cups. It doesn’t have to be exact. Hope this helps and I hope you enjoy the bread.
        Sharon

        Reply
      • Mitzi

        January 18, 2024 at 5:37 pm

        Your recipe sounds delicious and comes together easily. Just what I like.
        Could you possibly and and apple to your recipe? Thanks and appreciate your time.

        Reply
        • Sharon Rigsby

          January 19, 2024 at 1:51 pm

          Hi Mitzi, I haven’t ever added apples, so I can’t say for sure, but I don’t see any reason you couldn’t, as long as you reduce the amount of sweet potato by the amount of apples you add. Please let me know how it works out!
          All the best,
          Sharon

    6. Helen Rask

      November 12, 2019 at 10:47 am

      Thank you for the sweet potato bread recipe. I am ready to use it for the ‘banana-nut bread’ recipe, but
      I don’t have buttermilk or lemons here at the house. I do have white distilled vinegar ( I use it for cleaning).
      I also have apple cider vinegar. Pls advs which one of the vinegars I might use for buttermilk, or neither one.

      Reply
      • Sharon Rigsby

        November 12, 2019 at 11:36 am

        Hi Helen, use your white distilled vinegar with whole milk to make buttermilk.
        I hope you enjoy the bread!

        Reply
      • Charles

        March 22, 2021 at 12:22 am

        Thank You For The Recipe,This Is The One I Was Looking For! Charles

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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