Pecan Sweet Potato Bread Recipe

3 1
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Pecan Sweet Potato Bread Recipe

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3 1
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This recipe originally started from my favorite banana bread recipe. I substituted sweet potatoes and made a few other adjustments to come up with this delicious quick bread.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup honey
  • 1-1/2 cups mashed sweet potatoes
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup chopped pecans
  • 2/3 cup raisins
  • ICING:
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 2 teaspoons butter, melted
  • 1 teaspoon lemon juice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the honey, sweet potatoes and dry pudding mix and mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and raisins.
Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a small bowl, combine icing ingredients until smooth; drizzle over cooled bread. Yield: 2 loaves (16 slices each).
Originally published as Sweet Potato Bread in Best of Country Breads 2000, p32

Nutritional Facts

1 slice: 198 calories, 8g fat (3g saturated fat), 32mg cholesterol, 190mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 2g protein.

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup honey
  • 1-1/2 cups mashed sweet potatoes
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup chopped pecans
  • 2/3 cup raisins
  • ICING:
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 2 teaspoons butter, melted
  • 1 teaspoon lemon juice
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the honey, sweet potatoes and dry pudding mix and mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and raisins.
  2. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. In a small bowl, combine icing ingredients until smooth; drizzle over cooled bread. Yield: 2 loaves (16 slices each).
Originally published as Sweet Potato Bread in Best of Country Breads 2000, p32

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