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Granny's Sweet Potato Bread

Granny's Sweet Potato Bread

  • Prep

    20 m
  • Cook

    2 h 5 m
  • Ready In

    2 h 25 m
Jshelton

Jshelton

One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
  2. Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
  3. Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
  4. Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
  5. Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  6. Pour batter into the prepared loaf pan.
  7. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
  8. Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.
  9. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ssschmidt
5

ssschmidt

11/22/2012

okay. haven't had a chance to actually taste it yet but i just finished glazing the bread. a few little annoyances i had with the recipe were: i could not get the butter and brown sugar to actually turn into a glaze as written so I added another tsp of butter; still no glaze action. then I added a small amount of water the pow! we have glaze. I stirred vigorously for about a minute until it started to caramelize, then poured it over the bread and added the pecan to the top. thought it would make it more visually attractive and it did.

brittany mutz
5

brittany mutz

10/28/2012

I made muffins instead of bread and it was amazing they lasted two days. I also added just a dash of ginger, put walnuts and brown sugar(not melted) on top instead of the inside.

Karen M
0

Karen M

7/17/2013

OK so I made this but made muffins rather than a loaf. I made a few changes, I only used 1 cup of white sugar (we don't like things too sweet in our house)and it was plenty sweet enough but think I'll use half a cup of white and half a cup of brown sugar next time. I also didn't add any pecans or make the topping. I reduced the cooking time slightly, the muffins took about 20 mins at 375. I made 24 muffins but they were pretty small so next time I think I'll probably do 16 - 18 larger muffins. Everyone in my family loved them (especially the kids - even the picky one). I only gave it 4 stars as I found cooking the potato a little time consuming - I will peel and boil next time as this only takes about 20mins as opposed to 1 hour in the oven and then having to wait for it to cool enough to peel. I WILL be making this again. My kids loved this!!!!

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