PECAN SWEET POTATO BREAD
Moist delicious way to use up excess sweet potatoes or yams after the holidays. This is so delicious that it disappeared within minutes. Wrap in aluminum foil to keep the moisture in. Ideally, refrigerate the loaves for 2 hours or more before serving; or can be frozen and served later. Just remove from freezer and allow to thaw while still covered at room temperature for about 4 hours before serving.
Provided by JENSGEMS
Categories Bread Quick Bread Recipes
Time 3h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
- Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
- Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 49.2 g, Cholesterol 85.3 mg, Fat 22.4 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 10.2 g, Sodium 357.9 mg, Sugar 33 g
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werethless 12
[email protected]This bread was great! Next time, I'll add some chopped pecans to the batter.
Asif Shikder
[email protected]The bread was good, but I found it to be a little too sweet for my taste. I would recommend reducing the amount of sugar in the recipe by 1/4 cup. Other than that, it was a great recipe and I would definitely make it again.
Shahzad Aslam
[email protected]OMG! This bread is amazing!!!
Charie Bandalan
[email protected]I've made this bread several times, and I always experiment with different variations. I've added chocolate chips, dried cranberries, and even grated zucchini. It always turns out great! This is a really versatile recipe.
Gulsen Ansari
[email protected]I really enjoyed this bread! It was easy to make and turned out perfectly. I would definitely recommend it to others. One tip: don't overmix the batter, or the bread will be tough.
Kathy Ting
[email protected]This bread was delicious! I highly recommend it.
leticia gonzalez
[email protected]I've made this bread a few times now and I love it! I usually don't have pecans on hand, so I substitute walnuts and they work just as well. The bread is always moist and flavorful, and it's a great way to use up leftover sweet potatoes.
David Huff
[email protected]I was a little skeptical about this recipe at first, but I'm so glad I tried it! The bread is so moist and flavorful, and the pecans add a nice crunch. It was a hit with my family and friends.
sanjoy datta
[email protected]This bread was a huge success! My family loved it.
Caelan Jordan
[email protected]I've made this pecan sweet potato bread several times now and it's always a hit! The combination of sweet potatoes and pecans is perfect, and the bread is always moist and flavorful. I've even used it as a coffee cake and it was delicious. Definitely