Sweet Potato Bread Recipe

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We raise and sell sweet potatoes on our farm in the lower part of Texas panhandle. Years ago, a customer shared his wife's sweet potato bread recipe with me. It's been a family favorite ever since.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 32 servings

Ingredients

  • 3 cups sugar
  • 3 eggs, lightly beaten
  • 2 cups cold mashed sweet potatoes
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chopped pecans, optional

Nutritional Facts

1 serving (1 slice) equals 145 calories, 1 g fat (trace saturated fat), 20 mg cholesterol, 78 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves.
Originally published as Sweet Potato Bread in Cookin' Up Country Breakfasts Cookbook 1994, p68

Nutritional Facts

1 serving (1 slice) equals 145 calories, 1 g fat (trace saturated fat), 20 mg cholesterol, 78 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Sweet Potato Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Oct. 26, 2013

"I found this recipe and gave it to my sister who was looking for a different recipe for our fall festival. I must say that it is the best bread ever. I highly recommend it."

MY REVIEW
Reviewed Dec. 30, 2011

"This is a wonderful bread. The top of this bread turns out as if you sprinkled sugar on top. awesome!!"

MY REVIEW
Reviewed Feb. 12, 2009

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