For an even richer flavor, consider browning the butter before creaming it with the sugars. Toasting the pecans before chopping them will enhance their nutty flavor. If you don't have sweet potatoes, you can substitute with an equal amount of butternut squash puree. For a glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth. Drizzle over the cooled bread. The bread can be frozen for up to 2 months. Thaw completely at room temperature before serving.
Pecan Sweet Potato Bread
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME3 hrs 25 mins
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SERVING16 People
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VIEWS51
Transform humble sweet potatoes into a symphony of autumnal flavors with this incredibly moist and tender bread. The warmth of cinnamon, nutmeg, and ginger dance with the sweetness of condensed milk and the satisfying crunch of pecans, making it a delightful treat for any occasion.
Ingridients
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Nutrition
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Carbohydrate49 g
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Cholesterol85 mg
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Fiber2 g
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Protein6 g
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Saturated Fat10 g
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Sodium358 mg
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Sugar33 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. (5 minutes)
03 Step
Recipe View 3 mins Gradually beat in the mashed sweet potatoes, sweetened condensed milk, and beaten eggs until well combined. (3 minutes)
04 Step
Recipe View 2 mins Stir in the cinnamon, nutmeg, ginger, and cloves until evenly distributed. (2 minutes)
05 Step
Recipe View 5 mins In a separate large bowl, place 2 cups of baking mix. Gradually add the sweet potato mixture to the baking mix, stirring until just combined. Be careful not to overmix. (5 minutes)
06 Step
Recipe View 2 mins Gently fold in the chopped pecans. (2 minutes)
07 Step
Recipe View 3 mins Divide the batter evenly between the prepared loaf pans. (3 minutes)
08 Step
Recipe View 1 hrs 5 mins Bake in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean. (60-70 minutes)
09 Step
Recipe View 5 mins Let the loaves cool in the pans for at least 5 minutes before inverting them onto a wire rack to cool completely. (5 minutes)
10 Step
Recipe View 2 hrs Ideally, wrap the cooled loaves tightly in aluminum foil and refrigerate for at least 2 hours before slicing and serving. This allows the flavors to meld and the bread to become even more moist. (120 minutes)
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RECIPE REVIEWS
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Janice Howe
Apr 14, 2025I was a little skeptical about the condensed milk, but it really makes the bread incredibly moist. Great recipe!
Deven Purdy
Jan 28, 2025This bread is amazing! So moist and flavorful. I added a cream cheese frosting and it was a huge hit!
Jordon Baumbach
Nov 5, 2024Easy to follow and delicious results. I added a pinch of cardamom for an extra layer of flavor.
Jonatan Emmerich
Nov 3, 2024I made this for Thanksgiving and it was gone in minutes. Everyone loved it! I will definitely be making this again.