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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.

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  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

313.6 calories; 4.1 g protein; 38.7 g carbohydrates; 31.2 mg cholesterol; 149.5 mg sodium. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2004
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. Read More
(63)

Most helpful critical review

Rating: 3 stars
04/05/2005
Excellent taste and wonderfully moist but getting three stars because it really was not very sweet potatoey. It tasted pretty much like any other spice loaf. Yummy...but not what I thought I was going to get. Read More
(7)
83 Ratings
  • 5 star values: 63
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/04/2004
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. Read More
(63)
Rating: 5 stars
02/04/2004
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. Read More
(63)
Rating: 5 stars
06/26/2003
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! Read More
(42)
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Rating: 5 stars
04/28/2005
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!!!! Read More
(34)
Rating: 5 stars
03/31/2003
Yummm! This very easy recipe was a hit with my family and company. It's very moist and easy to make. I should have read the recipe a little closer. I thought it was going to be like a yeast bread but was more of the consistency like a zucchini bread. Be sure to allow for the 70 minutes baking time. Read More
(23)
Rating: 5 stars
05/30/2005
This is a delicious bread! I made a few changes that worked well. Used 1/2 cup wheat flour for part of the flour measure; 1/2 Splenda and 1/2 c. sugar; egg beaters for the eggs and walnuts instead of pecans. Since I cooked several sweet potatoes in the fall I measured out 1 cup servings and froze to enjoy this bread any time of the year. Remember using Splenda will cut down the baking time somewhat. Read More
(20)
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Rating: 5 stars
02/04/2004
I've made tons of recipes from this site and most are really good but this one blows them all away. It has tons of flavor great consistency etc. The only thing I changed from the directions was to add almonds as well (since I was low on pecans) and to add dried cranberries sultanas etc. instead of just raisins. Either way the bread itself is really top notch; what you add to it is just icing on the cake so to speak. Fabulous recipe; will be one of our family's favories I'm sure. Read More
(17)
Rating: 4 stars
01/22/2005
Very good grankids like it. I used half brown half white sugars also added a tsp. of vanilla half applesauce and half margarine instead of oil. I didn't have golden raisins so I used dark raisins instead. Read More
(17)
Rating: 5 stars
03/28/2003
If you like pumpkin bread then your socks will be knocked off with this Southern Sweet Potato Bread with pecans. The blend of sweet potato pecans and sweet spices in this moist loaf makes your mouth water!!! This bread is a great for a Fall brunch. Read More
(16)
Rating: 5 stars
03/19/2009
A very good recipe yielding a moist cake-like texture gently spiced & lightly sweet. I chose to leave out the raisins & put the chopped pecans into a streusel crumb topping. I added the topping in the last 15 minutes of baking (take care to not press bread down). The next (& 3rd) time I make this I'll reduce oil by 2 Tbsp. as I was able to detect oiliness in the original recipe. I'll also line the loaf pan with buttered wax paper as I had the 1st time I made this for ease of removal. Even if you bake this in a glass (Pyrex) loaf pan do keep to original suggested temperature instead of lowering temp. by 25 degrees as some advise when baking in glass. Read More
(14)
Rating: 3 stars
04/05/2005
Excellent taste and wonderfully moist but getting three stars because it really was not very sweet potatoey. It tasted pretty much like any other spice loaf. Yummy...but not what I thought I was going to get. Read More
(7)