Pecan Sweet Potato Quick Bread
Pecan Sweet Potato Quick Bread made with sweet potatoes, chopped pecans, warm Fall spices and real maple syrup. My son called this “real food”, we loved it.
The dark rich color of the loaf is just a hint of the goodness inside it. Spiced with cinnamon and nutmeg with the added flavor of maple syrup, this soft quick bread is perfect for Fall. Chopped pecans add more flavor and a nice crunch to the soft texture of the loaf. Bake a delicious taste of Fall with Pecan Sweet Potato Quick Bread, Enjoy!
Pecan Sweet Potato Quick Bread
Ingredients
- 2 cups flour
- 3/4 cup brown sugar
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Teaspoon cinnamon
- 1/4 Teaspoon nutmeg
- 1 cup cooked mashed sweet potatoes cooled
- 1/2 cup maple syrup
- 2 eggs room temperature
- 1/4 cup butter melted cooled
- 1/4 cup milk room temperature
- 2 Teaspoons vanilla
- 1 1/4 cups chopped pecans divided
Instructions
- Preheat oven to 350 degrees, butter a 9x5 loaf pan.
- Beat the melted butter and brown sugar in a medium bowl until well incorporated. Add the sweet potato, maple syrup, eggs, milk and vanilla. Beat until well incorporated.
- Sift the flour, baking soda, baking powder, cinnamon,salt and nutmeg together. Make a well in the center of the four, add the sweet potato mixture and 3/4 cup pecans, stir together until just incorporated.
- Pour and spread the mixture evenly into your prepared pan. Sprinkle 1/2 cup pecans evenly over the top of the batter. Bake 50 - 60 minutes until done or tests done with a toothpick. Cool for about 15 minutes before removing loaf from the pan to a cooling rack.
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This looks like a great recipe, I’d like to know if you can use canned sweet potatoes?
I’ve never used canned sweet potatoes Irma, you can try it and see if it works. If you do come back and tell me!
Bunny have you tried making this as muffins??
Maybe bake for 25 or 30 mins.
I prefer muffin to loaf.
I haven’t tried it as a muffin but I don’t see why it wouldn’t work! I would go for more like 20 – 25 mins to bake. Check with a toothpick at 20 minutes and bake a little longer if nessecary. Let me know how they turn out!
As always, another fabulous recipe Bunny! I made it exactly as written and wouldn’t change a thing.
I do not always have yams in the house, but I always have a can or two of pumpkin. I may get brave and try the substitution, as the bread is perfect for unexpected company (not to mention with coffee for breakfast!) I will report back the results.
Thank you for all your hard work!