Sweet Potato Bread

Amethyst · October 5, 2025, 2:57pm

Sweet Potato Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 servings

Ingredients:

For the Loaf:

2 large eggs
1 cup granulated sugar
2 tablespoons sour cream
1 cup sweet potato mashed
1 tablespoon pumpkin pie spice
¼ teaspoon salt
½ cup vegetable oil
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup pecans, chopped
½ cup golden raisins

For the Glaze:

½ cup powdered sugar
5-6 teaspoons milk
¼ cup pecans chopped

Directions:

Preheat the oven to 350º Fahrenheit. Spray a 9x5 bread pan with cooking spray, line it with parchment paper, and spray the paper again.
Whisk the eggs, granulated sugar, and sour cream in a large mixing bowl until well combined. Add mashed sweet potato, pumpkin pie spice, salt, and vegetable oil, and continue to whisk.
Fold the flour and baking powder into the batter, and add the raisins and one cup of pecans. Pour the batter into the prepared pan.
Bake for 60-70 minutes or until an inserted toothpick comes out clean. The loaf will be toasty brown and slightly crispy around the outside.
Cool in the pan for at least 30 minutes before placing on a cooling rack to cool completely to room temperature.
Whisk the icing sugar with 4-5 teaspoons of milk in a small mixing bowl. The glaze should be thicker.
Drizzle the glaze over the top of the loaf and allow it to drip down the sides. Sprinkle the top with the remaining pecans.

Notes:

Serving Suggestions:

SPREAD WITH BUTTER – This moist bread is fantastic, with a pat of softened butter melting into all the nooks and crannies.

ENJOY WITH COFFEE – Curl up with a thick slice and a steaming mug of your favorite fresh-brewed coffee or latte.

TOP WITH NUT BUTTER – Spread on a layer of nutty almond or pecan butter for a protein-packed snack or breakfast.

CREAM CHEESE – This bread will taste amazing with a smear of softened cream cheese.

MAKE FRENCH TOAST – Use day-old slices to make an extra special bake or casserole.

Planning and Leftovers:

STORE – Leftovers can be stored covered at room temperature for up to 3 days.

FREEZE – You can freeze the loaf for up to 3 months. Cool the baked loaf completely, then wrap it tightly in plastic wrap and foil. Thaw at room temperature before serving.

REHEAT – To revive a day-old or frozen slice, reheat for 10-15 seconds in the microwave to soften the texture.

FREEZE THE BATTER – The unbaked batter can be frozen for up to 3 months in an airtight container. Thaw in the fridge before baking as instructed.

Recipe Success Tips:

GLAZE – To get the perfect drippy glaze consistency, we lift a spoonful out of the bowl. It should take 5 seconds or more for the glaze to smooth back into the bowl. If it’s too thin, we whisk in a bit more powdered sugar until we reach the desired thickness.

DON’T OVERMIX THE BATTER – When folding in the dry ingredients, be gentle and don’t overmix. This can lead to a dense, tough texture. Just fold until no dry streaks remain.

LET it rest – Letting the baked loaf cool in the pan for 30 minutes allows it to finish setting up before removing it to cool fully on a rack.

Notes:

Recipe courtesy of Cheerful Cook.com