Sweet Potato and Pecan Bread

I saw a few extra Beauregard sweet potatoes hanging out it my make-shift potato cabinet and I had this great idea to make a sweet potato quick bread. Alas, I opened the cupboard, saw a can of pureed sweet potato that I picked up in November at my fantastic local healthy food grocery – Earth Fare – and decided that my quick bread would be truly quick… no North Carolina sweet potatoes. Maybe next time…

This recipe is super quick, super easy, and you can easily find canned pureed sweet potatoes at your local grocery store. Eat it hot out of the oven plain or with some fresh, home-made butter

First five ingredients


1 cup brown sugar
1/3 cup orange juice
1/3 cup canola oil
2 eggs
1 can pureed sweet potatoes
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spices
1 cup pecans

Right out of the oven…


Combine first five ingredients in a stand mixer. Combine dry ingredients separately and add gradually to the sweet potato mixture. Stir in chopped pecans. Pour into a large loaf pan and cook at 350 degrees for an hour. This bread is very dense – I definitely needed the full hour and I probably could have gone over a few minutes and it would have been fine.

** Do you want to make this gluten free? I made this recipe using Better Batter’s gluten free all-purpose flour mix! It worked perfectly – I didn’t change a thing in this recipe and I can’t wait to experiment with Better Batter in other baking projects.

Better Batter – Gluten Free!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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