Sweet Potato Bread w. Pecans

I’m not perfect. I know this, but then there’s the reminders that smack you in the face. When I talked about stuffed sweet potatoes a few weeks ago, I suggested that you bake some extra sweet potatoes to make sweet potato bread. And I linked you to one of my first blog posts for the recipe. I was looking out for you and your tastebuds. The only problem was, there was no recipe in the post…

Sweet Potato Bread Recipe

When I first started the blog two years ago, I planned on it accompanying a side business of selling baked goods. And any good business person wouldn’t give away her recipe, right?!?!

So I kept it a big huge secret. And then a few weeks later, when I got over withholding recipes, I quickly forgot my posts without recipes and went on my merry way.

The good news is that I’m sharing the recipe for sweet potato bread today – with better pictures and a healthier version that won’t leave you lingering for more flavor. Instead, you’ll just be asking for a second (or third) piece of bread!

Old Fashioned Sweet Potato Bread

The recipe below has the option of adding yogurt in place of some of the oil (more below). If you want a truly old-fashion sweet potato bread recipe, then skip the yogurt and go straight for the oil. I personally think both ways are absolutely delicious!!

How to Use Yogurt in Place of Oil

There are a lot of ways to make recipes healthier. Substituting nonfat yogurt or applesauce for oil seems to be the most popular. I’ve had more experience with the former mostly because I always have it on hand. I replace the oil called for in cake box mixes with yogurt just about every time. I find, however, that made from scratch recipes aren’t as foolproof.

The problem with using yogurt (and I use nonfat) is that the baked goods are more dense and don’t have the soft almost-crumbly nature.

Instead of cutting all of the oil in this recipe, I replace most of it and add just three tablespoons of oil. A few tablespoons is far better than ½ cup and more. I haven’t tried this with applesauce, but I would think the ratio would work out roughly the same.

If you have an abundance of sweet potatoes try these quinoa stuffed sweet potatoes. And if you’re really into baking with yogurt, try this no bake greek yogurt cheesecake! I mean…drooling!

Print

OLD-FASHIONED SWEET POTATO BREAD W. PECANS

Move aside pumpkin bread, sweet potato bread needs it's time in the spotlight. Like pumpkin, sweet potatoes are easily sweet and savory at the same time. In this delectable bread, they're perfectly perfect. Made with greek yogurt, this recipe is lighter in fat than most bread recipes and full of tons of flavor!

Course Breakfast

Cuisine American

Keyword baking, bread, vegetables

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 12

Author Luci Petlack

Ingredients

• 2 cups sweet potato flesh approx. 2 small sweet potatoes
• 1 ⅔ cups sugar
• ½ cup vegetable oil OR Greek yogurt I used nonfat yogurt
• 3 tablespoons oil omit if not using greek yogurt
• 2 teaspoons vanilla
• 4 eggs
• 1 cup whole wheat flour
• 2 cups All Purpose flour
• 2 teaspoons baking soda
• 1 ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon ground ginger
• ¼ teaspoon cloves
• ¾ cup chopped pecans plus more

Instructions

1. Preheat oven to 350 degrees.

2. Spray 2-9" loaf pans with nonstick spray. Combine all wet ingredients (sweet potato down to the eggs). Add in remaining ingredients except nuts. Mix until well combined. Add nuts.

3. Pour batter into loaf pan until about ¾" from the top. Sprinkle top with additional chopped pecans.

4. Bake 45-50 minutes until center is no longer gooey and edges looked browned.

Recipe Notes

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{Photos for the Recipe updated 01/2020 because this bread deserved much better photos than what I had before!}