Sweet potato and pecan bread

Sweet potato and pecan bread


360 people made this

About this recipe: 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.

Mary E.Crain

Serves: 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

Prep: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 (1)


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

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