Southern Sweet Potato Bread

This is an amazing quick bread and a nice change of pace from banana and pumpkin breads. I had a bunch of leftover sweet potatoes, so I made four loaves of this today. I cut the sugar by 25% and it was still plenty sweet. I'll probably cut the sugar in half next time. I also substituted brown sugar for half the sugar, used a combo of pecans and walnuts, and omitted the raisins. I found that I had to add quite a bit more milk to get a bread batter consistency - maybe 3-4 more tablespoons per loaf - but other than that, everything went as expected. We really, really liked this and I will definitely make it again. Yum!

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My 4 year old and twin 19 month olds loved it! I'm always looking for ways to get extra veggies in them. I cut the sugar to 1/2 cup and will likely cut it again or omit it all together. I found the raisins, soaked first in hot water, provided lots of sweetness. I, too, used extra sweet potatoes as I had them all mashed up and I used 1/2 cup plain flour and 1 cup whole meal. I had to add a bit more milk to make it the right consistency. And I ran out of oil, so I used some butter. Yum.

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This bread is moist and flavorful, next time, i will use more sweet potato. I like a little more potato density, but a good bread.

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Delicious! I almost swapped the amounts of nutmeg and cinnamon because I usually prefer the taste of cinnamon to nutmeg, but I made it exactly by the recipe, and I love it. Perfect amounts of raisins and nuts also. Great buttered and toasted and great as is.

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MOVE OVER pumpkin and zuchini!!! This was such a hit that dh and the kids didn't even let it cool all the way before they ate both loaves!! Did use regular raisins instead of the golden, and nobody seamed to mind.

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I love this bread! I've had the recipe saved to try for a long time and finally decided to make it, I'm sure glad I did. I resisted the temptation to eat it the day I baked it, and it's so moist. Thanks, will make again.

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The texture was a bit crumbly, and because I only sprayed the bottom of my pans, one of my loaves stuck and broke (I doubled the recipe). Still, the texture of the crust was wonderful--crisp yet melts in your mouth. I used sultanas in one loaf and orange-flavored dried cranberries in one.

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We loved this. I followed the recipe but omitted the raisins and used walnuts instead of pecans. The bread was tasty and moist. My advice to those trying this bread is to NOT eat any of it for at least 24 hours. We thought the bread tasted the best after two days (and it was still moist). Great make-ahead recipe. Thanks!

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EXCELLENT! I made this without the pecans and raisins (as I don't like "things" in my breads). It was delicious, so moist and flavorful. I've made this twice already and will definitely make it again. Great way to sneak in some healthy sweet potato.

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Great way to use up left over sweet potatoes from Thanksgiving. I like nutmeg, so I really liked this bread. You could cut back a little on the nutmeg if you're not a huge fan. This was so easy to make.

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Fantastic loaf I made no changes did as is :) took half of it over to my "True Southern" elderly lady friend here in East Coast NC and she loved it. So if a true Southern Belle can give it 2 thumbs up so do I :)

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Wonderful!! I used 1/2 Splenda and 1/2 reg sugar and sub'd natural applesauce for oil. Also, thank you for the self-rising formula at the end. I never can remember what it is. Certainly a great "bread" for Thanksgiving.

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Excellent! I don't think I've ever made sweet potato bread before (only biscuits). I also used my Kitchenaid mixer and it was so easy. Really good; I'll be making this again. Thanks!

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Oh, oh, oh! This is good. I used the Splenda baking blend for the sugar, 1/2 cup applesauce for the oil and used regular raisins that had been plumped in hot water and then drained. For the sweet potato, I microwaved a whole potato and when done just peeled away the skin. I actually put everyting, except the raisins and nuts, in my Kitchenaid mixer. I will be making this for Christmas. Thanks for a wonderful recipe.

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