Southern Sweet Potato Bread Recipe

5 2 2
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Southern Sweet Potato Bread Recipe

Read Reviews
5 2 2
Publisher Photo
Creamy orange spread delightfully dresses this moist quick bread. -North Caroline Sweet Potato Commission
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1/4 cup butter or margarine, softened
  • 1/2 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 1 cup mashed sweet potatoes
  • 3 tablespoons milk
  • 1 teaspoon grated orange peel
  • 2 cups self-rising flour*
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped pecans
  • ORANGE CREAM SPREAD:
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon orange juice
  • 1 teaspoon grated orange peel

Directions

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add sweet potatoes, milk, and orange peel; mix well. Combine flour, allspice and nutmeg; add to creamed mixture. Mix just until combined. Fold in nuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack. Cool completely.
In a mixing bowl, combine spread ingredients; beat until smooth. Serve with bread. Yield: 1 loaf.
Editor's Note: 2 cups of all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt may be substituted for self-rising flour.
Originally published as Southern Sweet Potato Bread in Taste of Home October/November 1994, p17

Nutritional Facts

1 slice: 166 calories, 7g fat (3g saturated fat), 40mg cholesterol, 239mg sodium, 23g carbohydrate (9g sugars, 1g fiber), 3g protein.

  • 1/4 cup butter or margarine, softened
  • 1/2 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 1 cup mashed sweet potatoes
  • 3 tablespoons milk
  • 1 teaspoon grated orange peel
  • 2 cups self-rising flour*
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped pecans
  • ORANGE CREAM SPREAD:
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon orange juice
  • 1 teaspoon grated orange peel
  1. In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add sweet potatoes, milk, and orange peel; mix well. Combine flour, allspice and nutmeg; add to creamed mixture. Mix just until combined. Fold in nuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack. Cool completely.
  2. In a mixing bowl, combine spread ingredients; beat until smooth. Serve with bread. Yield: 1 loaf.
Editor's Note: 2 cups of all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt may be substituted for self-rising flour.
Originally published as Southern Sweet Potato Bread in Taste of Home October/November 1994, p17

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Reviews forSouthern Sweet Potato Bread

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MY REVIEW
mdbull4 User ID: 3722378 5735
Reviewed Oct. 23, 2013

"Delicious! We tried it with a pineapple butter :) I have not tried the orange spread topping. But it's good as it is! For the mashed sweet potatoes I used instant both times I made this bread."

MY REVIEW
sgronholz User ID: 1473861 10372
Reviewed Mar. 27, 2013

"Our very favorite bread recipe using sweet potatoes! (And the orange spread is wonderful too!)"

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