SWEET POTATO PECAN BREAD

INGREDIENTS

1 (15 oz) can sweet potatoes, drained * (2 Tbsp liquid reserved)

1 1/4 cups granulated sugar

1/3 cup water

1/3 cup vegetable oil

2 eggs

1 3/4 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

1/2 tsp pumpkin pie spice*

1/4 tsp baking powder

1/2 cup chopped pecans

DIRECTIONS

  • Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. Set aside.
  • In a large mixing bowl, mash sweet potatoes in *2 Tbsp of reserved liquid. 
  • Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
  • Add flour, baking soda, salt, pumpkin pie spice, and baking powder. Mix well.
  • Stir in chopped pecans.
  • Pour evenly into prepared pan. Bake for 70 minutes or until toothpick inserted into center comes out clean.
  • Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.

Notes:

*Apple pie spice or cinnamon can be substituted for pumpkin pie spice.

You can add sliced pecans on top before cooking for more flavor or a thin maple glaze frosting after the bread has cooled.

Maple Glaze: 1 cup confectioners sugar and 1/2 cup pure maple syrup; blend well drizzle over cooled loaf.

This recipe makes one loaf of bread, but it is delicious. Consider doubling this recipe – one loaf will be gone before you know it! This recipe is a perfect start to a Fall morning – enjoy with a hot cup of coffee or tea.

Author: Rhonda Faye

My name is Rhonda. I’m a Mom, wife, philanthropist, hard working, God loving Southern woman that lives in the Midwest (Wisconsin) but grew up in Kentucky. I’m obsessed with sweet tea, desserts, butter, brats and casseroles. Mama taught us how to be a lady but Daddy showed us how to shoot a gun. Hang on we are fixin’ to have some fun.

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