Southern Sweet Potato Bread with Pecans

Southern Sweet Potato Bread with Pecans

62 Reviews 7 Pics
Tanja Miller
Recipe by  Tanja Miller

“A fragrant southern style quick bread. Perfect for the holidays.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 loaf



  1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
  2. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
  3. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Share It

Reviews (62)

Rate This Recipe


YUM! These loaves are just FULL of the nuts and raisins, and are very moist. Such a really great combination of subtle flavors! I made a few substitutions with great results: I used pumpkin pie spice for nutmeg, 1/3 white sugar & 2/3 light brown, half oil & half applesauce, and used baked sweet potatoes: bake on parchment because they're messy! Prick potatoes, bake about 1hr 40min at 350F. The flesh pretty much pulls away from the skin - put the flesh in a bowl and give it a quick stir with a wisk and it's ready to go. I baked mine in mini-loaf pans (about 5-1/2" x 3-1/2" x 2") - this recipe makes 4 loaves at about 1 generous cup batter per loaf - for 50 minutes. Perfect! These will be holiday gifts for sure (and plenty for us, too!). For a zippy version, I might try dried cranberries in place of the raisins.



This was really good. A neat way to use sweet potatos! Instead of all white sugar, I used 1/2 brown sugar (ran out of white!). I also lined the pan with wax paper which is a good trick for these moist quick breads. Make sure to really mix in the sweet potatoes. Will make again for sure -- my one year loved it too!



This is the BEST homemade bread I've ever made/had! I made it just like the recipe said, except that I used walnuts instead of pecans and I made them muffin size, instead of in a loaf. Baked for approx. 35 minutes (since they were smaller than a loaf). AWESOME RECIPE!!!!

More Reviews

Similar Recipes

Sweet Potato Bread I

Sweet Potato Bread I

Sweet Potato Pound Cake

Sweet Potato Pound Cake

Sweet Potato Pie VII

Sweet Potato Pie VII

Sweet Banana Bread

Sweet Banana Bread

Sweet Potato Bread II

Sweet Potato Bread II

Southern Comfort Sweet Potatoes

Southern Comfort Sweet Potatoes


Amount Per Serving (12 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Sweet Potato Bread I


next recipe:

Pumpkin Sweet Potato Bread