Praline Sweet Potato Bread Recipe

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Praline Sweet Potato Bread Recipe

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I like to give these pretty loaves as gifts. Save time during the busy holiday season by baking a big batch and freezing them.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 cups packed light brown sugar
  • 1-1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 4 eggs
  • 2 cups mashed sweet potatoes
  • 1 cup canola oil
  • 2/3 cup water
  • 1 teaspoon rum extract
  • 1 cup chopped pecans
  • TOPPING:
  • 3 tablespoons dark brown sugar
  • 3 tablespoons dark corn syrup
  • 4 teaspoons butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Directions

Grease and flour two 9x5-in. loaf pans. Line bottoms of pans with waxed paper and grease the paper; set aside.
In a large bowl, combine the first 11 ingredients. In another large bowl, whisk the eggs, sweet potatoes, oil, water and extract. Stir into dry ingredients just until moistened; fold in pecans.
Transfer to prepared pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Carefully peel off waxed paper.
For topping, in a small saucepan, combine the brown sugar, corn syrup, butter and vanilla. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in pecans. Pour over loaves. Cool completely before cutting. Yield: 2 loaves (16 slices each).
Originally published as Praline Sweet Potato Bread in Country Woman Christmas Annual 2012, p37

Nutritional Facts

1 slice: 286 calories, 12g fat (1g saturated fat), 28mg cholesterol, 229mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 3g protein.

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  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 cups packed light brown sugar
  • 1-1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 4 eggs
  • 2 cups mashed sweet potatoes
  • 1 cup canola oil
  • 2/3 cup water
  • 1 teaspoon rum extract
  • 1 cup chopped pecans
  • TOPPING:
  • 3 tablespoons dark brown sugar
  • 3 tablespoons dark corn syrup
  • 4 teaspoons butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  1. Grease and flour two 9x5-in. loaf pans. Line bottoms of pans with waxed paper and grease the paper; set aside.
  2. In a large bowl, combine the first 11 ingredients. In another large bowl, whisk the eggs, sweet potatoes, oil, water and extract. Stir into dry ingredients just until moistened; fold in pecans.
  3. Transfer to prepared pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Carefully peel off waxed paper.
  4. For topping, in a small saucepan, combine the brown sugar, corn syrup, butter and vanilla. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in pecans. Pour over loaves. Cool completely before cutting. Yield: 2 loaves (16 slices each).
Originally published as Praline Sweet Potato Bread in Country Woman Christmas Annual 2012, p37

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