Don’t tell the other seasons, but I’m pretty sure fall is my favorite. So much about it makes me happy – the crisp air, Halloween and Thanksgiving, and, of course, the continued plethora of produce.

Confession, though: I’m not a pumpkin girl. And while pumpkin gets all the love on other blogs, I wanted to make sure my first recipe of autumn focused on one of my fall favorites – sweet potatoes.

This quick bread is autumn’s version of zucchini bread. Perfect as a snack or breakfast treat, it’s just the right amount of sweet and deliciously moist.

Jump to:

• Ingredients
• Directions
• More recipes perfect for fall
• Recipe

Ingredients

• 2 medium sweet potatoes
• 1 1/4 cup sugar
• 1/3 cup water
• 1/3 cup vegetable oil
• 2 eggs
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/4 teaspoon. baking powder
• 3/4 cup chopped pecans, divided

In this recipe, the nuts add a great bit of texture to the bread, but they can be omitted if you’d prefer.

Directions

• Wash sweet potatoes and place on a baking sheet. Bake at 350 degrees for 40 mins – 1 hour, until a fork slides in easily. Remove from oven and let cool until you can handle them easily. Remove the skin and mash.
• Preheat the oven to 350 degrees. Grease a loaf pan and set aside.
• Measure 1 1/2 cups of the mashed sweet potatoes into a bowl. Add sugar, water, oil, and eggs to the bowl and whisk until smooth.
• In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, allspice, and baking powder. Add to the sweet potato mixture and mix until just combined.
• Fold in 1/2 cup of the pecans. Pour into the prepared pan. Sprinkle remaining pecans over the top.
• Bake for 1 hour – 1 hour 15 minutes, until a knife inserted comes out clean.
• Let cool for at least 15 minutes before removing from the pan.

Baking the sweet potatoes and the bread can be time-consuming for one day. The sweet potatoes can be baked and mashed up to three days ahead of time.

More recipes perfect for fall

Autumn treats are some of my favorites! I love highlighting apples in Apple Pie Pizza and Apple Cinnamon Baklava. Cranberry Ice Cream is another perfect fall dessert.

For the dinner table, Pork and Apple Burgers are one of our fall favorites. Autumn sides we love include Honey-Whisky Glazed Sweet Potatoes and Autumn Salad.

Recipe

Sweet Potato Pecan Quick Bread

Yield: 1 Loaf

Prep Time: 15 minutes

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 25 minutes

This quick bread is full of the flavors of fall and perfect for an autumn tea!

Print

Ingredients

• 2 medium sweet potatoes
• 1 1/4 cup sugar
• 1/3 cup water
• 1/3 cup vegetable oil
• 2 eggs
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/4 teaspoon. baking powder
• 3/4 cup chopped pecans, divided

Instructions

1. Wash sweet potatoes and place on a baking sheet. Bake at 350 degrees for 40 mins - 1 hour, until a fork slides in easily. Remove from oven and let cool until you can handle them easily. Remove the skin and mash.
2. Preheat the oven to 350 degrees. Grease a loaf pan and set aside.
3. Measure 1 1/2 cups of the mashed sweet potatoes into a bowl. Add sugar, water, oil, and eggs to the bowl and whisk until smooth.
4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, allspice, and baking powder. Add to the sweet potato mixture and mix until just combined.
5. Fold in 1/2 cup of the pecans. Pour into the prepared pan. Sprinkle remaining pecans over the top.
6. Bake for 1 hour - 1 hour 15 minutes, until a knife inserted comes out clean.
7. Let cool for at least 15 minutes before removing from the pan.