Sweet Potato Bread With Pecans Recipes

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PECAN SWEET POTATO BREAD



Pecan Sweet Potato Bread image

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

1 cup butter, softened
⅔ cup white sugar
⅔ cup packed brown sugar
2 cups mashed sweet potatoes
1 (14 ounce) can sweetened condensed milk
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
2 cups baking mix (such as Bisquick ®)
2 tablespoons baking mix (such as Bisquick ®)
1 cup chopped pecans

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

SWEET POTATO BREAD WITH CARAMEL AND ALEPPO-SPICED PECANS



Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans image

Provided by Gerardo Gonzalez

Categories     Bread     Breakfast     Bake     Pecan     Sweet Potato/Yam     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 portions, makes 1 small loaf

Number Of Ingredients 17

1 pound sweet potatoes (about 1 large potato)
1/4 cup whole milk
2 large eggs
3/4 cup vegetable oil, such as canola
1 tablespoon vanilla extract
1 1/2 cups dark-brown sugar
1 3/4 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Butter, for greasing loaf pan
3 tablespoons store-bought caramel sauce or dulce de leche
1/4 teaspoon flaked sea salt, such as Maldon, for sprinkling
1 1/2 teaspoons Aleppo pepper flakes
1/4 cup chopped toasted pecans
Special equipment:
9" x 5" loaf pan

Steps:

  • Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
  • Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
  • Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
  • Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.

SWEET POTATO CINNAMON BREAD



Sweet Potato Cinnamon Bread image

My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 4 loaves (6 slices each).

Number Of Ingredients 14

3-1/2 cups all-purpose flour
2-2/3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs, room temperature
2 cups mashed sweet potatoes
2/3 cup canola oil
2/3 cup 2% milk
1-1/2 cups raisins
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 299 calories, Fat 10g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

SWEET POTATO BREAD WITH PECANS



Sweet Potato Bread with Pecans image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 2 loaves

Number Of Ingredients 11

2 1/3 cups sugar
2/3 cups water
2/3 cup oil
4 eggs
2 cups mashed sweet potatoes
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 350 degrees F.
  • Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.

SOUTHERN SWEET POTATO BREAD WITH PECANS



Southern Sweet Potato Bread with Pecans image

A fragrant southern style quick bread. Perfect for the holidays.

Provided by Tanja Miller

Categories     Bread     Quick Bread Recipes

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup white sugar
2 eggs, beaten
½ cup vegetable oil
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
½ cup golden raisins

Steps:

  • Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
  • In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
  • Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 38.7 g, Cholesterol 31.2 mg, Fat 16.9 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.1 g, Sodium 149.5 mg, Sugar 22 g

SWEET POTATO PECAN BREAD



Sweet Potato Pecan Bread image

I found this recipe in The Ultimate Bread Machine Cookbook. It has a sweet touch without all the sugar.

Provided by TishT

Categories     Breads

Time 2h10m

Yield 1 loaf

Number Of Ingredients 13

2 1/4 teaspoons yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 tablespoons powdered milk
3 tablespoons butter or 3 tablespoons margarine
3/4 cup sweet potato, cooked and mashed
3/4 cup water
3 tablespoons dark raisins
1/3 cup pecans, chopped

Steps:

  • Place all ingredients in machine as per your machines order and instruction.
  • Push start.
  • Use raisin bread cycle, adding fruit and nuts at beep.

SWEET POTATO PECAN BREAD



Sweet Potato Pecan Bread image

Make and share this Sweet Potato Pecan Bread recipe from Food.com.

Provided by southern chef in lo

Categories     Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 11

2 1/3 cups sugar
2/3 cup water
2/3 cup oil
4 eggs, beaten
2 cups mashed sweet potatoes (fresh is best but canned will do)
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup coarsely chopped pecans

Steps:

  • Preheat the oven to 350°F.
  • Combine the sugar, water, oil, eggs, and sweet potatoes mix good.
  • Add dry ingredients and mix to combine; add pecans and mix well.
  • Divide the dough into 2 greased loaf pans.
  • Bake at 350°F for 50 minutes.
  • Cool in pans before removing.

PECAN SWEET POTATO BAKE



Pecan Sweet Potato Bake image

The luscious sweet potato pecan recipe was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays. Everyone loves it! -Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

3 cups mashed sweet potatoes
2 large eggs
1/2 cup sugar
1/4 cup half-and-half cream
1/4 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cubed
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

Nutrition Facts :

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