Southern Sweet Potato Bread is a moist and flavorful quick bread that highlights the natural sweetness of sweet potatoes. Often spiced with cinnamon, nutmeg, and a touch of cloves, it offers a warm, comforting aroma and tender crumb. Perfect for breakfast, tea, or dessert, this bread embodies the cozy, homey flavors of Southern baking.
Southern Sweet Potato Bread
Ingredients
- 1/2 cup chopped pecans (plus extra for topping, if desired)
- 1/2 cup dried cranberries
- 1-1/2 cups all-purpose flour, divided
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground or freshly grated nutmeg
- 1/2 tsp ground ginger
- 1 cup mashed, cooked sweet potatoes, at room temperature
- 2 large eggs, beaten
- 6 tbsp butter, melted and cooled slightly
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350F. Butter an 8×4 inch loaf pan and set aside.
- In a small bowl, mix the pecans and cranberries with 2 Tbsp of the flour. Set aside.
- In a large bowl, mix the remaining flour with the baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger.
- Add the sweet potatoes, eggs, melted butter, and milk to your flour mixture. Stir the batter until well moistened.
- Fold in the pecan and cranberry mixture.
- Pour the batter into the prepared loaf pan. Sprinkle the top of the batter with additional chopped pecans, if desired.
- Bake for 60-70 minutes, until a toothpick inserted in the center of the loaf comes out clean.
- Let cool for 5 minutes in the pan before turning the loaf out onto a wire rack to cool slightly.
- Serve warm.
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