Today we’re sharing a recipe for Southern Style Sweet Potato Bread. This delicious sweet potato bread with pecans, raisins and then a brown sugar and pecan topping. It’s absolutely delicious and the perfect bread for breakfast, a snack or dessert.
All about Southern Style Sweet Potato Bread
This bread is perfect bread to make when you have extra sweet potatoes, an abundance of sweet potatoes, or just want a little something different. It’s a nice change from other quick bread recipes such as banana or pumpkin bread. This bread is perfect for this holiday season with a delicious moist and lightly spiced crumb, pecans and raisins throughout and then a delicious brown sugar and pecan topping.
This unique twist is perfect for breakfast, a snack, or dessert. The sweet potato adds a wonderful moistness to the bread and gives it wonderful flavor. The addition of raisins and chopped pecans also give it a little extra something which you will enjoy too.
This bread recipe has quickly become a favorite. While everyone loves banana and pumpkin bread, this bread has a little something that makes it special. You might not think it would anything amazing, but surprisingly, the sweet potato bread is a hit. It’s the perfect bread to make at the start of you week or a wonderful bread to make and give away as a gift.
Southern Style Sweet Potato Bread
This delicious sweet potato bread with pecans, raisins and brown sugar pecan topping.
Ingredients
- 1 large cooked and mashed sweet potato 2 small sweet potatoes
- 1 cup brown sugar
- 2 eggs
- 1/3 cup water
- 1/3 cup oil
- 1 tsp vanilla
- 1/4 cup raisins
- 1/2 cup chopped pecans
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp baking powder
- pinch of salt
- 1 3/4 cup flour
Brown Sugar Pecan Topping
- 1 1/2 cups chopped pecans
- 1/2 cup brown sugar
- 3 tbsp butter, melted
- 1 tsp cinnamon
- pinch of salt
Instructions
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Combine mashed sweet potato, brown sugar, eggs, water, oil, and vanilla in a stand mixer or large bowl.
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Add the raisins, pecans, cinnamon, nutmeg, baking soda, baking powder, salt, and flour. Mix just until combined.
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Transfer the batter to a prepared, greased, and lined loaf pan or four mini loaf pans.
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For the topping, melt butter, then add the chopped pecans, brown sugar, cinnamon, and pinch of salt. Mix well and spread evenly on top of the batter. Press the mixture lightly into the batter.
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Bake at 375 degrees for 45 minutes or until a toothpick inserted comes out clean.
How long will this bread keep?
This bread will keep for several days at room temperature in an airtight container or wrapped. You will want to move the bread to the refrigerator after a couple days or if you live somewhere with high humidity to help it keep longer.
We’d love to hear what you think about this recipe. What is your favorite quick bread recipe? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
