Southern Sweet Potato Bread with Pecans: A Moist & Delicious Fall Treat

Sweet potato bread is a quintessential comfort food, especially during the fall and winter months. This Southern Sweet Potato Bread with Pecans recipe takes the classic to another level, offering a moist, flavorful loaf packed with warm spices and crunchy pecans. It’s perfect for breakfast, brunch, or a delightful afternoon snack. This recipe ensures a perfectly balanced sweetness, delightful texture, and an irresistible aroma that will fill your kitchen with warmth.

## Why This Recipe Works

This recipe stands out for several reasons:

* **Moisture Retention:** Sweet potatoes naturally add a significant amount of moisture, keeping the bread soft and tender for days.
* **Flavor Depth:** The combination of cinnamon, nutmeg, and ginger creates a warm and inviting flavor profile that complements the sweet potato perfectly.
* **Texture Contrast:** The pecans provide a delightful crunch that balances the soft texture of the bread.
* **Easy to Make:** Despite its impressive flavor, this recipe is relatively straightforward and can be made by bakers of all skill levels.

## Ingredients You’ll Need

Here’s a comprehensive list of the ingredients required for this delectable Southern Sweet Potato Bread with Pecans:

### For the Sweet Potato Puree:

* **Sweet Potatoes:** 2 medium-sized sweet potatoes (about 1 pound), peeled and cubed.
* **Water:** Enough to cover the sweet potatoes while boiling.

### For the Bread:

* **All-Purpose Flour:** 3 cups (360g)
* **Baking Soda:** 1 teaspoon
* **Baking Powder:** 1 teaspoon
* **Salt:** 1/2 teaspoon
* **Ground Cinnamon:** 1 teaspoon
* **Ground Nutmeg:** 1/2 teaspoon
* **Ground Ginger:** 1/4 teaspoon
* **Unsalted Butter:** 1/2 cup (1 stick), softened
* **Granulated Sugar:** 1 cup (200g)
* **Brown Sugar:** 1/2 cup (100g), packed
* **Eggs:** 2 large
* **Vanilla Extract:** 1 teaspoon
* **Sweet Potato Puree:** 1 cup (about 240g), prepared as described above
* **Buttermilk:** 1/2 cup (120ml)
* **Pecans:** 1 cup (100g), chopped

### Optional Glaze:

* **Powdered Sugar:** 1 cup (120g)
* **Milk:** 2-3 tablespoons
* **Vanilla Extract:** 1/2 teaspoon

## Equipment Needed

* Large pot
* Potato masher or food processor
* Two 9×5 inch loaf pans
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Wire rack

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Southern Sweet Potato Bread with Pecans:

### Part 1: Preparing the Sweet Potato Puree

1. **Boil the Sweet Potatoes:** Place the peeled and cubed sweet potatoes in a large pot. Cover with water and bring to a boil over medium-high heat. Cook until the sweet potatoes are fork-tender, about 15-20 minutes.
2. **Drain and Mash:** Drain the sweet potatoes thoroughly and return them to the pot. Use a potato masher or food processor to mash them until smooth. Let the puree cool slightly before using in the bread recipe. Measure out 1 cup (240g) for the bread.

### Part 2: Making the Sweet Potato Bread

1. **Preheat Oven and Prepare Pans:** Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans. This prevents the bread from sticking and ensures easy removal.
2. **Combine Dry Ingredients:** In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This ensures that the leavening agents and spices are evenly distributed throughout the batter.
3. **Cream Butter and Sugars:** In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Creaming incorporates air into the mixture, which contributes to a lighter and more tender crumb.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the overall flavor profile of the bread.
5. **Incorporate Sweet Potato Puree:** Add the prepared sweet potato puree to the butter and sugar mixture. Mix until well combined. The sweet potato puree adds moisture and a subtle sweetness to the bread.
6. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough bread. For example, add 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, the remaining buttermilk, and finally the last 1/3 of the dry ingredients.
7. **Fold in Pecans:** Gently fold in the chopped pecans until they are evenly distributed throughout the batter. Pecans add a delightful crunch and nutty flavor to the bread.
8. **Divide Batter and Bake:** Divide the batter evenly between the two prepared loaf pans. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check for doneness.
9. **Cool the Bread:** Let the bread cool in the pans for 10-15 minutes before transferring it to a wire rack to cool completely. Cooling the bread in the pans allows it to set properly before being removed, preventing it from breaking or crumbling.

### Part 3: Making the Optional Glaze

1. **Whisk Ingredients:** In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the bread but thin enough to drizzle.
2. **Drizzle Glaze:** Once the bread is completely cooled, drizzle the glaze over the top. Let the glaze set before slicing and serving.

## Tips for Success

* **Use Fresh Ingredients:** Fresh ingredients always yield the best results. Make sure your baking powder and baking soda are not expired for optimal leavening.
* **Don’t Overmix:** Overmixing the batter can result in a tough bread. Mix until just combined.
* **Proper Pan Preparation:** Grease and flour your loaf pans thoroughly to prevent the bread from sticking.
* **Check for Doneness:** Use a wooden skewer to check for doneness. If the skewer comes out clean, the bread is ready.
* **Cool Completely:** Allow the bread to cool completely before slicing and serving. This allows the bread to set and prevents it from crumbling.
* **Adjust Sweetness:** If you prefer a less sweet bread, reduce the amount of sugar slightly.
* **Add Other Nuts:** Feel free to substitute the pecans with other nuts, such as walnuts or almonds.
* **Spice Variations:** Adjust the amount of spices to your liking. You can also add a pinch of ground cloves or allspice for a warmer flavor.
* **Add Chocolate Chips:** For an extra indulgent treat, add chocolate chips to the batter.
* **Make Muffins:** This recipe can also be used to make muffins. Reduce the baking time accordingly.

## Serving Suggestions

This Southern Sweet Potato Bread with Pecans is incredibly versatile and can be enjoyed in various ways:

* **Breakfast:** Serve a slice with a pat of butter or a dollop of cream cheese for a comforting breakfast.
* **Brunch:** Include it as part of a brunch spread alongside other sweet and savory dishes.
* **Snack:** Enjoy a slice with a cup of coffee or tea for a satisfying afternoon snack.
* **Dessert:** Serve it as a light dessert after dinner, especially during the fall and winter holidays.
* **Gift Giving:** Wrap a loaf in decorative paper and give it as a thoughtful homemade gift.

## Storage Instructions

* **Room Temperature:** Store the bread in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the bread in the refrigerator for up to a week. Be sure to wrap it well to prevent it from drying out.
* **Freezer:** To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

## Variations and Add-ins

* **Cranberry Pecan Sweet Potato Bread:** Add 1 cup of dried cranberries for a tart and festive twist.
* **Maple Glazed Sweet Potato Bread:** Substitute the powdered sugar glaze with a maple glaze made from maple syrup, butter, and powdered sugar.
* **Spice Cake Sweet Potato Bread:** Increase the amount of spices and add a pinch of ground cloves and allspice for a spice cake-like flavor.
* **Chocolate Chip Sweet Potato Bread:** Fold in 1 cup of chocolate chips for a chocolatey treat.
* **Orange Zest Sweet Potato Bread:** Add the zest of one orange for a bright and citrusy flavor.

## Nutritional Information (approximate, per slice)

* Calories: 250-300
* Fat: 12-15g
* Saturated Fat: 6-8g
* Cholesterol: 30-40mg
* Sodium: 200-250mg
* Carbohydrates: 35-40g
* Fiber: 2-3g
* Sugar: 15-20g
* Protein: 3-4g

## Southern Sweet Potato Bread with Pecans Recipe Card

**Yields:** 2 loaves
**Prep Time:** 20 minutes
**Cook Time:** 50-60 minutes

**Ingredients:**

### For the Sweet Potato Puree:

* 2 medium sweet potatoes, peeled and cubed
* Water

### For the Bread:

* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/2 cup unsalted butter, softened
* 1 cup granulated sugar
* 1/2 cup brown sugar, packed
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sweet potato puree
* 1/2 cup buttermilk
* 1 cup chopped pecans

### Optional Glaze:

* 1 cup powdered sugar
* 2-3 tablespoons milk
* 1/2 teaspoon vanilla extract

**Instructions:**

1. **Prepare Sweet Potato Puree:** Boil sweet potatoes until tender. Drain and mash until smooth. Measure out 1 cup.
2. **Preheat Oven:** Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
3. **Combine Dry Ingredients:** In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
4. **Cream Butter and Sugars:** In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
5. **Add Eggs and Vanilla:** Beat in eggs one at a time, then stir in vanilla extract.
6. **Incorporate Sweet Potato Puree:** Mix in sweet potato puree until well combined.
7. **Alternate Dry and Wet Ingredients:** Gradually add dry ingredients and buttermilk, alternating between the two, until just combined.
8. **Fold in Pecans:** Fold in chopped pecans.
9. **Divide and Bake:** Divide batter between the two loaf pans. Bake for 50-60 minutes, or until a wooden skewer comes out clean.
10. **Cool:** Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
11. **Prepare Glaze (Optional):** Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled bread.

Enjoy your homemade Southern Sweet Potato Bread with Pecans!

## Conclusion

This Southern Sweet Potato Bread with Pecans recipe is a delightful way to enjoy the flavors of fall. Its moist texture, warm spices, and crunchy pecans make it a standout treat that’s perfect for any occasion. Whether you’re serving it for breakfast, brunch, or dessert, this bread is sure to be a crowd-pleaser. Gather your ingredients, follow the simple steps, and get ready to bake a loaf of pure comfort. Happy baking!