Wednesday, September 22, 2010

Southern Sweet Potato Bread

A tender quick bread made with sweet potatoes, raisins, orange juice, cinnamon and pecans, with an oatmeal crumble topping. Serve with my whipped honey butter with cinnamon.

Southern Sweet Potato Bread

So, the calendar says that we've reached the Autumnal Equinox, meaning summer is now officially over and that it's finally fall. Somebody needs to tell Mama Nature to hurry on up and turn on the air conditioning down in this part of the good ole U.S. of A. because the heat is definitely still on. That's typical though, while a lot of y'all are enjoying nice, crisp seasonal changes, we're still in beach weather for awhile. We're pretty accustomed to it being this way, but at least its a good excuse to start featuring a few fall dishes.

I developed this bread to bring to a party The Cajun and I were going to, and was really thrilled with the way that it turned out. I knew I wanted it to be a sweet bread but not overly sweet, both because I was using a canned in syrup sweet potato product, but also wanted to add texture with a sweet topping of oatmeal and brown sugar crumble. I also liked the idea of bringing in a citrus element, and decided to use a combination of orange juice, with brown sugar and granulated sugar, to accent the sweet potatoes. It turned out to be a very moist and delicious bread, with what I felt was just the right amount of sweetness. Here's how to make it.

Serve this up with some of my Whipped Honey Butter with a little cinnamon stirred in.

Tip: I already have a clever tip on how to keep a variety of juices in the freezer all the time - so be sure to check that out. But there are times you need a little more than a tablespoon or two. For those times, it's handy to keep a container of frozen orange juice concentrate on hand. Fill a measuring cup with water - just slightly under the amount of juice you'll need. Scoop out a tablespoon of the concentrate and blend it into the water, adding additional frozen concentrate until it tastes right! Seal the frozen concentrate back up and return it to the freezer for next time.

Recipe: Southern Sweet Potato Bread

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: 2 Loaves

  • 1 cup of raisins
  • 1 (29 ounce) can of sweet potatoes in syrup, drained and mashed
  • 1/2 cup of light brown sugar, packed
  • 1/2 cup of granulated sugar
  • 2/3 cup of orange juice
  • 1 cup of milk
  • 2 large eggs, beaten
  • 1/2 cup (1 stick) of butter, melted and cooled
  • 4 cups of self rising flour
  • 1 teaspoon of baking soda
  • 1-1/2 teaspoons of cinnamon
  • Grating of nutmeg, to taste
  • 3/4 cup of chopped pecans
For the Crumble Topping:
  • 2 tablespoons of cold butter, cut into small pieces
  • 3 tablespoons all purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup quick cooking oats
  • 1/4 cup of chopped pecans

Place raisins into a saucepan and cover with water. Bring to a boil, reduce heat and simmer until plump; drain and set aside. Preheat oven to 325 degrees F. Spray two 9 x 5 inch loaf pans with Baker's Joy cooking spray and set aside.

In a large bowl, mix together the mashed sweet potatoes, brown sugar, granulated sugar, orange juice, milk, eggs and cooled melted butter. Sift the flour, baking soda, cinnamon and grated nutmeg into a bowl, add the nuts and raisins and toss to coat them. Add the dry mixture to the wet, and blend together. Spoon evenly into the two prepared loaf pans.

For the topping, crumble the butter into the flour, add in the brown sugar, oats and pecans. Sprinkle evenly on top of the batter of both loaves and lightly pat it into the batter.

Bake at 325 degrees F for about 55 minutes to 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a cooling rack for about 15 minutes, then turn out, taking care not to knock off the topping, and allow to cool completely on the rack. Serve with honey butter. Makes 2 loaves

Cook's Notes: I used White Lily brand flour and Sugary Sam brand of canned cut sweet potatoes in syrup, drained and mashed. For the crumble, I used Coach's Oats brand of quick cooking oatmeal. To make pumpkin bread, substitute two (15 ounce) cans of 100% pure pumpkin like Libby's brand.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

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Posted by on September 22, 2010

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  1. I hope you made a lot of this because I'm thinking a trip to your house is in order. What can I bring? :-)

    Sounds absolutely yummy. I've not made a bread with sweet potatoes before, which is kind of odd, because I love sweet potatoes and using them in a sweet bread makes perfect sense. I'd rather have them than a baked russet any day of the week. Thanks for another great recipe.

    Oh, by the way, the wings were amazing. Just the right amount of heat. We loved them. DELISH!

  2. Once again, when I come here I feel right at home. It is firstly YOU who make me feel all warm and fuzzy coming here, then the food....oh the food is to die for....the photos...and the food...did I say that already??? Hee hee Wonderful looking bread!! You are so clever! I have a new friend up here in Maine who is from down south...Charlotte to be exact. I love, love, love, her accent and her name is cute's GiGi. Her mom had fun with that one! day she wants me to try her red beans and rice? I've never had it. Actually, I think you may have that on your menu bar? I left you a comment on my blog...thanks for coming by! With all the cooking you do absolutely need a new gas stove!! Thanks for your blog and your comments.:)

  3. Yum yum yummy! This bread looks delicious! We aren't having the fall temps here yet either. I see relief in the near future though. Supposedly next week our highs should be the mid seventies. Sooo much better than the 90's we've got going on now.

  4. So glad you enjoyed those wings Bev. You're gonna love this bread!

    Aw Debbie, so sweet! And you're right - I DESERVE a new kitchen for sure. I just wish I could wake up one morning and it BE there LOL!

    Oh Julie, 70s would be ideal wouldn't it?!

  5. I make sweet potato biscuits, but have never tried sweet potato bread. This bread sounds and looks so delicious! It would be a nice addition to the holiday dessert table. Thanks for sharing!

  6. Holy Moly this looks good and with honey butter to boot! I love your Fall header, makes me want to curl up with a hot cup of cider and pecan pie! How are you Mary? I keep waiting for you to make a Southern Cookbook. You have some of the finest Southern dishes on this blog!

  7. Just catching up after being gone a week - looks like you've put up some great stuff as usual.

  8. I think this is a fantastic recipe! The sweet potatoes will impart more flavor than pumpkin. Every pumpkin bread or cake I've ever made has been disappointing because the pumpkin flavor has been so underwhelming.

  9. This bread looks and sounds divine! Especially with the honey apple butter:)

  10. I can't come here just to look, I want a bite, a big bite!

    I just had a baked sweet potato for dinner with cinnamon mixed with butter and brown sugar.......I know... but it was soooo good. have to try this one, you always have something wonderful to share.

  11. Oh boy I have some yearning for this bread. I think sweet bread is the best for fall. Our weather has been on and off the summertime and falltime temps.We are getting ready for the Oktoberfest time in this area. So, I am headed for the Fall mood.My My Kitchen Blog is featuring German foods.
    The bread looks really yummy.

  12. That looks really yummy.

  13. yum. it is officially fall. i cant wait to fill my house with this smell of southern sweet potato bread! Thanks! Also, making this for a friend who recently had a baby, great because no one ever thinks about breakfast and it travels really well.

  14. I need to try that trick with OJ because I am forever needing it for a recipe and you can't keep it stocked in the fridge with two boys.

  15. I have some leftover sweet potatoes I'd like to use in this recipe. About how many cups would the 29 ounce can give you once you drained the liquid?

  16. Hi Brighid - I would say probably somewhere between 3 and 3-1/2 cups would be about right. If your sweet potatoes aren't sweetened, you'll probably need to make some adjustment for sweetness to make up for the syrup from the can. Enjoy!

  17. This looks like it's right up my alley. Once the weather cools down I am definitely making this! Great share!


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