Sweet potato and pecan bread recipe

  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes

More of a cake in a loaf tin but so delicious! A great way to use up leftover sweet potatoes. If you only have raw sweet potatoes - cook them in the microwave for 4 to 6 minutes, then scoop out the flesh and let it cool before using.

368 people made this

IngredientsServes: 12

  • 300g caster sugar
  • 120ml vegetable oil
  • 2 eggs
  • 220g sifted plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 80ml water
  • 200g cooked and mashed sweet potato
  • 60g pecans, chopped

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the oven to 180 C / Gas 4. Lightly grease a 23x12cm (9x5 in) loaf tin.
  2. Mix sugar and oil; whisk well. Add eggs and mix again.
  3. Combine flour, bicarbonate of soda, salt, cinnamon and nutmeg in a bowl. Stir flour mixture into egg mixture alternately with water. Stir in sweet mashed potatoes and chopped pecans.
  4. Pour the cake batter into loaf tin. Bake for about one hour.

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Reviews & ratingsAverage global rating:(469)

Reviews in English (375)

I made this bread and it was really delicious, I didn't have nutmeg so I replaced it with mixed spice and it was lovely. It is very easy to make and it is very light, It keeps really well and lasts a couple of days. I also tried it toasted with butter and it really was very good. Very popular with my work friends.-09 Feb 2015

by rde1398

Absolutely LOVED IT!!!! I doubled the recipe. Then added only 1 cup white sugar, 1 cup brown sugar. instead of oil I added 1 cup homemade apple sauce. Instead of water I added apple sauce. It turned out awesome.-28 Sep 2006

by Rebecca Laymance

I really love this bread I substituted 1 stick of butter for the oil and poured melted butter on top and sprinkled with cinnamon and sugar mixture the last ten minutes of cooking it was so good even my kids loved it. It was like pumpkin bread but milder. Thanks I'll be making these for gifts during Christmas!-07 Sep 2007

Sweet Potato Pecan Bread

This is a favorite fall recipe for me. Besides being good to eat, it makes your house smell wonderful. Try it for breakfast with some butter.


  • 1 cup Cooked, Mashed Sweet Potatoes
  • 1-½ cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ½ teaspoons Nutmeg
  • 1 teaspoon Cinnamon
  • 1 cup Sugar
  • 2 whole Eggs, Lightly Beaten
  • ¼ cups Vegetable Oil
  • 2 Tablespoons Milk
  • 1 cup Chopped Pecans
  • ½ cups Golden Raisins


Peel and dice up your sweet potatoes. Cook until tender and mash. Allow time to cool. ( I usually do this the day before and store in the refrigerator.)

Preheat oven to 325. Grease loaf pan. Sift together flour, baking powder, salt, and spices in mixing bowl. Stir in sugar, eggs, oil and milk. Blend well. Stir in sweet potatoes, pecans and raisin. Pour batter into prepared pan. Bake 1 hour and 10 minutes or until toothpick comes out clean. Cool in pan 15 minutes and finish cooling on wire rack.

Sweet Potato Pecan Bread

One of my favorite side dishes in the fall is Candied Sweet Potatoes. This bread was inspired by that classic autumn favorite. I combined the ingredients used in the dish with a quick bread recipe from my previous post Dates and Zucchini Bread. I was not disappointed with the results. The aroma of caramelized sweet potatoes filled the kitchen when the bread was baking in the oven. I could hardly wait to taste it.

Sweet Potato Bread Pudding with Pecan Crumble

Preheat the oven to 350 °F. Generously butter a 13 by 9-inch baking dish.

In a medium saucepan, combine the milk, sugar and 1/2 cup brown sugar divided, sweet potato puree, vanilla, cinnamon and nutmeg. Cook over medium-high heat, just until the mixture begins to boil. Remove from the heat and set aside.

In a medium bowl, whisk the egg yolks until smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of the hot milk mixture and whisk to combine. Pour the egg mixture into the milk mixture. Cook over medium-high heat, stirring constantly, until it’s thick enough to coat the back of a wooden spoon, about 3 to 5 minutes. Strain the custard and reserve.

Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread. Repeat with remaining bread and custard, ending with custard. Cover and refrigerate for 8 hours or overnight.

Sprinkle the bread pudding with the pecan crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.

In a medium bowl, combine flour, 1 cup brown sugar, butter, oats and pecans and mix with a hand mixer on low speed, until well combined.


I absolutely love this recipe. I topped it with a praline topping rather than a caramel sauce, and it was amazing. Definitely a keeper.

I have made this bread several times and really like it. The ingredients scream fall, and the combination of the caramel sauce and the flaked salt on top make it a winner in my book. I have not been able to find the Aleppo pepper but don't miss it in this recipe (my family and friends can't tolerate heat).

Love this recipe. Have made it many times. I sub Cayenne pepper for Aleppo and even sprinkle it in the batter for added heat. Always a hit at work and with friends!

Excellent recipe. It has become my favorite over Pumpkin Bread. I cut the oil down to 1/2 Cup and it still comes out moist. Not having found aleppo spice, I used Trader Joes Sweet and Spicey Pecans on top. Just a hint of spice and crunch!

I made this for a holiday party and it was a big hit! Easy to make and a nice presentation. The sweet potato makes the loaf nice and moist, with hints of spice and a nice crunchy topping - you can't go wrong. I would make this recipe again because I barely got to have any!

I left out the fancy topping. It was time consuming but well worth it. It was nice and moist and flavorful, not too sweet.

Excellent recipe, but time consuming versus other bread and baked good recipes. Flavor of the bread is great, but the toppings get a little lost, especially the aleppo pepper. I would use more next time and maybe even throw some in the batter. Was a hit and I would make it again.

I made this and it was ok. I didn't find anything special about it. The caramel overpowered the sweet potato bread. The pecans and Aleppo pepper were a good addition. Tried I with and without the caramel. The Aleppo peppers can be found online and in Williams-Sonoma. But for the cost ($5 - $7.95) I didn't feel it was worth it. Everyone that tried it thought it was good, but nothing to rave about. just an opinion.

Question, do you use the Orange flesh (yam) or the light flesh sweet potatoes

Delicious bread with complex flavors unusual for a sweet bread. I couldn't find aleppo pepper but read that a reasonable substitute is 4 parts paprika to 1 part cayenne. Will try again once I order some aleppo pepper, but this was a fine substitute.

This is incredibly delicious. A new favorite in our household. The Aleppo pepper is a fantastic new discovery that is perfect on this bread. It absolutely elevates it, along with caramel sauce (I use Fran's) to another yummisphere!

The Aleppo pepper flakes were a great discovery - described by the spice store guy as "like chil flakes but with more flavour". Will look for recipes with this yummy spice. The recipe was so intriguing that I had to try it despite my diabetes. worth every darn carbohydrate and calorie. I used a teaspoon of cinnamon and substituted blanched almond sticks for the pecans only because I didn't have any - I'm sure they are the best choice. The dulce de leche is the perfect foil for the spice and nuts and flaked salt. I would call this an inspired recipe and encourage you to try it. I will use only 1 cup of brown sugar though next time as it was almost too sweet for me. A huge hit with guests.

This isnt really a review as Im going to attempt to make this in the coming wk. But for those cooks out there looking for the aleppo peppers they are readily available at a chain of stores called "The Savoury Spice shop" they have several throughout the USA and I use the one in Palm Desert, Calif. You will find hard to find and unusual items there, a great find for sure. Will report on how the bread turned out later!

Any idea how to adapt this to a bread machine?

I don't usually review recipes but I had to say that this was WONDERFUL. I made a double batch to take to work and the bread disappeared in minutes. I was concerned at first that there were no spices in the bread itself. I expect cinnamon and nutmeg in this sort of bread recipe. And the bread on its own was a little one-note. But once the pecans, caramel, salt and Aleppo pepper were added. it transformed the bread to something spectacular. I will say that I made a few small tweaks based on my own likes. I added about 3/4 cup dried cranberries to the batter and substituted 1/2 c unsweetened applesauce for 1/2 c of the oil. Next time I will add chopped pecans to the batter as well. I like the texture in bread recipes. Unbelievably moist, this was a huge hit at work! Regarding the Aleppo pepper. I had to search online to find it, but was able to get it from an online spice retailer with free shipping. NOT like the pepper flakes you buy in the grocery store. if you are going to make this recipe, I recommend finding this ingredient and using it. I think an ounce was $5 and I received it within a few days of order.

This is the first review I've written on Epicurious, simply because this recipe is SO DELICIOUS. It is absolutely perfect -- far better than pumpkin bread, which I also love. I'm not sure how, but it tastes like hot, buttery pancakes and not at all like sweet potatoes.

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
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[…] I only had a 7 inch one to hand. I decided to employ the tactic that had worked so well with the sweet potato and pecan bread and leave aside some mixture and use a smaller tin. (I left aside enough mixture to make six […]

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
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Sweet Potato, Pecan and Cinnamon Bread

Is there anything more welcoming than a kitchen filled with the aroma of something baking? An easy bread to prepare with some surprising ingredients. It’s just as good for breakfast as it is for serving with dinner.

Sweet Potato, Pecan and Cinnamon Bread

T his bread has some interesting ingredients in it. By interesting I mean that in addition to the sweet potato, pecans and cinnamon, it also includes an unpeeled, chopped up apple. It virtually disappears in the bread and isn’t a prominent flavor, but it sure lends a hand in a really delicious outcome.

Sweet Potato, Pecan and Cinnamon Bread

I’m using a bread machine for this loaf, adding the pecans and raisins after the mixing (your bread machine will likely have an indicator when to add the add-ins). I must warn you that when it goes through its rising and baking cycles the delicious aromas of cinnamon and nutmeg deliciously escapes the machine and smells like a cinnamon-raisin bread! I half expected the bread to take on the color of a sweet potato and have some orange-coloring to it – but I was so wrong! No orange tint whatsoever.

Sweet Potato, Pecan and Cinnamon Bread

Don’t skip the pecans or raisins – they really shine through in this bread. No pecans? Use walnuts!

If you have any bread left for the following day, slice it up and toast it – schmear some softened or whipped cream cheese on it. This is a treat of a bread and a winner recipe to keep on hand to whip up while you’re preparing other meal dishes with the reward that after 3 hours your trusty bread machine will share this tasty bread with you!

The recipe is adapted from the only bread machine cookbook I own and that I probably would ever need 300 Best Bread Machine Recipes ( ←affiliate link).

What to do with leftover sweet potatoes? Make up a loaf of sweet potato quick bread. It’s a delicious snack that’s hearty enough to count as breakfast.

A slightly sweet bread this sweet potato quick bread reminds me of a pumpkin or banana bread in it’s texture and flavor. This vintage recipe was easy enough to mix up and bake, since the most exotic ingredient was the sweet potatoes.

I was inspired to make this bread after reading my vintage cookbook, 1001 Muffins, Biscuits, Doughnuts, Waffles, Popovers, Fritters, Scones and other Quick Breads by Gregg Gillespie. With a title like that, you know there is good stuff inside!

All of Gillespie’s breads follow a basic recipe and baking method. The interest lies in how he adds spices, fruits, vegetables and other surprises to the mixture.

I like his trick of using a smidge of something to change the flavor of the breads. The sweet potatoes in this recipe are a great example. I mean, how better to use up the single portion of leftovers hiding in the fridge?

I also had a small bit of sesame seeds left from a salad I’d mixed up a few days ago. How did I use them up? By sprinkling them over top of the bread before baking. I didn’t have many seeds, so only half the loaf was covered.

That works out well, though, since my husband isn’t a fan of nuts or seeds on his bread. Guess who ate which half of this loaf!

Make It a Meal:

Put on the tea kettle or the coffee pot, pull out the butter and jam, we’ll have a snack fest!

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This recipe made a fairly small loaf. I used an aluminum foil loaf pan which is slightly smaller than my regular loaf pans. You can see in the photos that was just the right size, as the sweet potato quick bread has risen to just above the edge of the pan.

If you use a larger loaf pan, you’ll want to monitor your baking time, as the bread will bake to finished faster. Use the old fashioned, no-fail test method to determine doneness – insert a toothpick to the center or thickest part part of the pan. When the toothpick comes out clean, the cake or bread is ready.


You can bake this bread in your muffin or mini muffin tins, although you’ll want to watch the baking time as it will be much shorter in the smaller quantities.

Other toppings that will work well include: chopped peanuts, almonds or pecans. Mix in some butterscotch or white chocolate chips.

Recipe: Sweet Potato Bread Pudding with Caramel Pecan Sauce

Here’s a fall flavored weekend dessert that can be assembled ahead of time and baked just before serving. It’s great for company as a finale to a homey fall meal. The earthy flavor of the sweet potatoes really comes through, pairing well with the spices and the caramely, nutty sauce. I made a batch and gave some to two sets of friends who heated it up in the microwave later. Everyone raved.

Sweet Potato Bread Pudding with Caramel Pecan Sauce
serves 8-10

2 garnet sweet potatoes (about 1 1/2 pounds)
2 teaspoons butter
1-1 pound loaf day old Challah bread, cut into cubes (about 6 cups)
6 eggs, lightly beaten
1 cup sugar
1/2 cup maple syrup
1 tablespoon molasses
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of allspice
Pinch of salt
2 cups heavy cream
2 cups milk

4 tablespoons butter
½ cup pecan halves
1 cup brown sugar
1 cup cream

Peel and cut the sweet potatoes into 3-inch chunks. Steam until tender (about 15 minutes). Set aside to cool.

While the potatoes steam, generously butter a 13 x 9 inch baking dish and place the bread cubes in the dish. Whisk together the eggs, sugar, maple syrup, molasses, vanilla, spices, salt, milk and heavy cream.

Once the sweet potatoes are cool, mash them well (you can put them through a food mill for a smoother texture, but I didn’t). Add them to the egg mixture and blend thoroughly. Pour the egg mixture over the bread and press down on the bread with the back of a wooden spoon to ensure all the bread cubes are soaked in the custard mixture. Let sit for about 20 minutes while you preheat the oven to 350° F (you may let it sit up to 4 hours, refrigerated if needed).

Place the bread pudding in the oven and bake for about 45 minutes to 1 hour until browned and the custard is set, rotating the pan halfway through for even browning.

Bake at 350 Degrees

When you're ready to bake the stuffing, preheat your oven to 350 degrees. Heavily butter a 15"x10" glass baking dish. (That's a really large casserole dish. If you don't have one that large, just use two or more smaller ones.)

Beat together the eggs and chicken broth in a small bowl. Pour the egg mixture over the stuffing mixture and toss to combine.

Transfer the stuffing to the prepared baking dish. Bake until the top is lightly browned and crisp around the edges (about 50 minutes). Cool slightly before serving.

You can cook the sausage and saute the veggies up to two days ahead of time and store them, covered, in the refrigerator. A few hours before you're ready to bake the stuffing, remove them from the fridge and let them come to room temperature. Proceed with mixing and baking the stuffing.

I like to use a convenient purchased package of bread cubes, but you can always create your own. Use a bread with a neutral flavor and tight crumb like a good quality white bread or challah. Cut the bread into small cubes and bake a 350F until dried but not browned.

Eggs act as the binder that holds all the stuffing ingredients together. However, if you're allergic to eggs or avoiding eggs for any reason, you can use any acceptable egg substitute.

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Stuffing Recipes Curated for You

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  • Golden Raisin-Apple Stuffing Cups from 5 Dollar Dinners

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