For a richer flavor, use melted butter instead of canola oil. Toasting the pecans before chopping them enhances their nutty flavor. The bread is best stored in an airtight container at room temperature for up to 3 days.
Granny's Sweet Potato Bread
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PREP TIME20 mins
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COOK TIME2 hrs 5 mins
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TOTAL TIME2 hrs 25 mins
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SERVING12 People
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VIEWS52
Embrace the cozy warmth of autumn with this delightful Sweet Potato Bread. Moist, subtly spiced, and studded with pecans, it's a comforting treat perfect for breakfast, brunch, or an afternoon snack. A touch of brown sugar glaze adds a luscious finish to this heartwarming loaf.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol32 mg
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Fiber2 g
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Protein4 g
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Saturated Fat2 g
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Sodium253 mg
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Sugar40 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil. (5 minutes)
02
StepBake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool slightly. (1 hour)
03
StepIn a large bowl, whisk together granulated sugar and canola oil until well combined. Add eggs and mix thoroughly. (5 minutes)
04
StepIn a separate bowl, sift together flour, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, alternating with water, whisking until just combined. Be careful not to overmix. (10 minutes)
05
StepPeel the cooled sweet potato and mash it well. Gently fold the mashed sweet potato and 1/2 cup chopped pecans into the batter until evenly distributed. (10 minutes)
06
StepReduce oven temperature to 320 degrees F (160 degrees C). Grease and lightly flour a 9x5-inch loaf pan with cooking spray. (5 minutes)
07
StepPour batter into the prepared loaf pan and spread evenly. (2 minutes)
08
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. If the top begins to brown too quickly, tent with foil. (1 hour)
09
StepWhile the bread is baking, prepare the glaze: In a small saucepan, combine brown sugar and butter over low heat. Cook, stirring constantly, until sugar is dissolved and the mixture is smooth, about 5 minutes. Stir in the remaining 1/2 cup chopped pecans. Remove from heat. (5 minutes)
10
StepOnce the bread is done, let it cool in the pan for 10 minutes before inverting it onto a wire rack. Pour the warm glaze evenly over the bread. Let the glaze set before slicing and serving. (10 minutes)
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RECIPE REVIEWS
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Luis Greenholt
Jun 19, 2025The glaze is what makes this bread outstanding. I will be making it again!
Anya Rosenbaum
May 27, 2025I added a little bit of orange zest to the batter and it was amazing!
Kaycee Runte
Apr 18, 2025I never thought to use sweet potatoes in bread, but this recipe has changed my mind!
Wallace Wilkinson
Apr 9, 2025This recipe is a keeper! I'll definitely be making it again.
Ebba Feest
Feb 24, 2025My kids are picky eaters, but they all loved this bread!
Jacinthe Spinka
Dec 2, 2024I made this for a potluck and it was a huge hit! Everyone loved the sweet potato flavor.
Armando Terry
Nov 21, 2024This bread is so moist and delicious! The glaze is the perfect finishing touch.