Pecan and Sweet Potato Bread
Discover the cozy, mouthwatering delight of Pecan and Sweet Potato Bread, a moist and flavorful quick bread that's perfect for fall or any time of year! Infused with the natural sweetness of mashed sweet potatoes, warm spices like cinnamon and nutmeg, and the rich crunch of chopped pecans, this recipe strikes the perfect balance of sweetness and texture. Melted butter and a blend of granulated and brown sugars create a tender crumb, while a sprinkle of pecans on top adds a bakery-style finish. Ready in just over an hour, this bread comes together easily with simple pantry ingredients and is ideal for breakfast, dessert, or a midday snack. Serve it warm with a dollop of butter or alongside your favorite cozy beverage for a comforting treat. With its incredible flavor, soft texture, and nutty crunch, this pecan-studded loaf might just become your new favorite sweet bread recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed sweet potatoes (cooked)
- 0.5 cup whole milk
- 0.75 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper to ensure easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In another bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth and creamy.
Add the eggs, one at a time, to the wet ingredients, whisking well after each addition. Stir in the vanilla extract.
Mix in the mashed sweet potatoes and milk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix.
Fold in the chopped pecans, reserving a small handful for topping if desired.
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chopped pecans on top for added texture, if desired.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 504.0 g | 183% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 273.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 507 mg | 39% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
