Granny's Sweet Potato Bread

This old-fashioned sweet potato quick bread recipe with brown sugar, plus cinnamon and nutmeg, also includes chopped pecans in the batter and on top.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 25 mins
• Calories: 396 Calories

Ingredients

• 2 eggs
• 1 cup brown sugar
• 1 teaspoon butter
• 1 sweet potato
• cooking spray
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 cup chopped pecans
• 0.33333334326744 cup water
• 1.25 cups white sugar
• 0.5 cup canola oil
• 1.6666667461395 cups sifted self-rising flour

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Step 2

Pour batter into the prepared loaf pan.

Step 3

Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.

Step 4

Preheat the oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.

Step 5

Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift in flour, cinnamon, and nutmeg. Slowly whisk in water until incorporated.

Step 6

Peel sweet potato; mash flesh into batter. Fold in ½ cup chopped pecans.

Step 7

Reduce the oven temperature to 320 degrees F (160 degrees C). Coat a 9x5-inch loaf pan with cooking spray.

Step 8

Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Stir in remaining ½ cup chopped pecans to combine. Pour brown sugar-pecan glaze over bread.