Southern Sweet Potato Bread with Pecans
This Southern Sweet Potato Bread with Pecans is incredibly moist, easy to make, and packed with real mashed sweet potatoes and toasted pecans. Made in one bowl with no mixer required, this tender, quick bread stays soft for days and is perfect for brunch, potlucks, gifting, or a cozy afternoon snack.
Servings: 12 slices
Calories: 248kcal
Equipment
- 9x5-inch metal loaf pan
Ingredients
- 1½ cups mashed sweet potatoes, about 2 medium
- 2 eggs, large or extra-large
- 1¾ cups all-purpose flour
- 1½ 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 they are very soft when squeezed. Allow 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 until combined. Do not overmix.
- Pour the batter into a 9x5-inch loaf pan that has been sprayed with non-stick baking spray that contains flour. Optional: Add a parchment paper sling to lift the bread out.
- Bake for 55-65 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean, or with a few moist crumbs. The internal temperature, as measured with a digital thermometer, should be between 200 and 205 °. When checking the internal temperature, insert the thermometer into the center of the loaf and stop before reaching the bottom of the pan, which can give a false high reading.
- Let the bread cool in the pan on a wire baking rack for 10 minutes. Remove from the pan and let cool completely on a wire rack before slicing.
Notes
Check your bread at about 40 minutes. If it looks like it is browning too much, place a piece of foil loosely over the top.
If you are going to freeze this bread, my best advice is to wrap it tightly in plastic wrap, then foil as soon as you take it out of the pan, while it is still warm. This locks in the moisture.
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 inside. 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 ¼ teaspoon of lemon juice or white vinegar to the amount of buttermilk called for, then let it sit for about 5 minutes before adding it to the batter.
I always roast my pecans before using them, 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 at 350°F for about 8 minutes. If your pecans are chopped, they only take 3-4 minutes.
You can substitute canned sweet potatoes in this recipe. Be sure to drain, rinse, and mash them well before adding to the batter. You will need about 1 ½ cups.
If you prefer to cook your sweet potatoes in the oven, preheat the oven to 350°F. Bake the sweet potatoes for 60 minutes or until they are very soft and you can easily squeeze them.
Nutrition
Calories: 248kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 214mg | Potassium: 127mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2411IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1mg
