Southern Sweet Potato Bread

Prep 15 Min
Total 1 Hr 45 Min
Servings 12

Once you enjoy a slice of this moist and dense quick bread, you’ll have a hard time believing something so luscious can be made without butter. Plus, you can whip up this sweet, spiced quick bread recipe and have it in the oven in just 15 minutes.

by Betty Crocker Kitchens

Ingredients

1 1/2cups Gold Medal™ self-rising flour
1cup sugar
1teaspoon ground nutmeg
1/2teaspoon ground cinnamon
1/2cup vegetable oil
2tablespoons milk
2eggs, slightly beaten
1cup mashed cooked sweet potatoes
1cup chopped pecans
1/2cup golden raisins

Steps

1

Heat oven to 350°F. Grease bottom only of 8×4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
2

Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
3

Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tips from the Betty Crocker Kitchens

tip 1

While freshly cooked and mashed sweet potatoes will give your quick bread a richer taste, canned sweet potatoes will work fine as well.
tip 2

If you don’t have any sweet potatoes on hand, a can of pumpkin purée (not pumpkin pie filling) will result in a nicely moist pumpkin loaf.
tip 3

The pecans in this recipe can be substituted for other nuts, such as walnuts.