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Peppery Sweet Potato Bread

I love experimenting with leftovers. There are a lot of tasty twists on sweet potatoes, but my favorite way to repurpose them is in this delicious quick bread. The loaves freeze well and make a great gift. —Katie Ferrier, Houston, Texas
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 2 cups all-purpose flour
  • 1-1/3 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups mashed sweet potatoes
  • 2/3 cup orange juice
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 finely chopped chipotle pepper in adobo sauce plus 1-1/2 teaspoons adobo sauce
  • 1 cup coarsely chopped pecans


  • Preheat oven to 350°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, sugar, sweet potatoes, orange juice, applesauce, oil, chipotle pepper and adobo sauce until blended. Add to flour mixture; stir just until moistened. Fold in pecans.
  • Transfer to two greased 9x5-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

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