Sweet Potato Pecan Bread Too
Dive into the cozy flavors of fall with this Sweet Potato Pecan Bread Too—a moist and tender quick bread that combines the natural sweetness of mashed sweet potatoes with the nutty crunch of pecans. Infused with warm spices like cinnamon and nutmeg, this loaf is the perfect balance of comforting sweetness and aromatic depth. It’s made with simple pantry staples and comes together effortlessly, making it an ideal recipe for breakfast, brunch, or an afternoon snack. With a golden crust and a soft, velvety crumb, this bread is as visually appealing as it is delicious. Serve it warm with a smear of butter or enjoy it on its own—it’s a timeless autumn treat that’s sure to become a new household favorite! Perfect for cozy gatherings or as a giftable bake, this recipe is a must-try for fans of sweet potato recipes and pecan desserts alike.
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Recipe Information
Ingredients
- 2 medium-sized (about 1 cup mashed) sweet potatoes
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup milk
- 2 teaspoons vanilla extract
- 1 cup (chopped) pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Begin by cooking the sweet potatoes: peel and dice them into chunks, then boil in a pot of water for about 15 minutes or until soft. Drain and mash until smooth. Allow the mashed sweet potatoes to cool.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate medium-sized bowl, combine the eggs, vegetable oil, milk, vanilla extract, and the mashed sweet potatoes. Whisk until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined—do not overmix, as this may cause the bread to become dense.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the sweet potato pecan bread on its own or with a spread of butter. Enjoy!
Nutrition Facts
Calories |
4059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 88.8 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 560.6 g | 204% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 297.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 443 mg | 34% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1028 mg | 22% | |
*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.
