Southern Sweet Potato Pecan Bread


  • 1 1/2 cups sifted self-rising flour*
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup granulated sugar
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 2 tablespoons milk
  • 1 cup mashed cooked sweet potatoes
  • 1 cup chopped pecans
  • 1/2 cup golden raisins

* If using all-purpose flour, sift 2 teaspoons baking powder and 1/4 teaspoon salt with the flour and spices.


  1. Heat oven to 325 degrees F. Grease bottom only of a 9 x 4 x 2-inch loaf pan.
  2. Stir together flour and spices in mixing bowl.
  3. With a spoon, stir in sugar, eggs, oil and milk; blend well.
  4. Stir in sweet potatoes, pecans and raisins.
  5. Pour batter into prepared pan.
  6. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool in pan for 15 minutes.
  8. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place. Bread mellows over time and will keep for several days.

Yield: 8 to 10 servings

Source: Martha White Kitchens

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