Southern Sweet Potato Pecan Bread
The combination of sweet potatoes and pecans in this bread creates a wonderful balance of flavors and textures, making it a favorite among those who enjoy the delightful pairing of sweet and nutty elements. Whether served warm from the oven or enjoyed at room temperature, Sweet Potato Pecan Bread is sure to transport you to the South and become a beloved treat for anyone who tastes it.
Credit: Vicky Perreault, Mess for Less
Ingredients:
- 1 can sweet potatoes 15 oz (drain, saving 2 tablespoon liquid)
- 1 ¼ Cup sugar
- ⅓ Cup water
- ⅓ Cup vegetable oil
- 2 large eggs
- 1 ¾ Cup flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon baking powder
- ½ Cup Better Halves Fresh pecans, chopped
Directions:
- Preheat oven to 350°F.
- Prep bread pan with baking spray and set aside.
- Add the sweet potatoes and the reserved sweet potato liquid in a large bowl. Mash the sweet potatoes.
- Add sugar, water, oil and eggs to the mashed sweet potatoes. Mix well.
- Slowly add the flour, baking soda, salt, baking powder, and pumpkin pie spices. Stir to mix well.
- Add most of the chopped pecans, stirring to mix. Save a little of the pecans to top the batter once it is in the loaf pan.
- Pour the bread batter into the bread pan and add the rest of the pecans to the top.
- Bake for 70 minutes. (Insert a toothpick in the center to make sure the bread is done. The toothpick should come out clean,)
- Remove from the oven. Allow to cool for 15 minutes while still in the pan.
- Turn out the bread on a wire rack to cool completely.
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