Pecan and Sweet Potato Bread
"From Chowhound, By Amy Wisniewski
This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes."
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
1 loaf
- Serves:
- 8-10
ingredients
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg, freshly ground
- 1 cup mashed sweet potato (scooped from 2 medium roasted sweet potatoes)
- 2⁄3 cup granulated sugar
- 1⁄3 cup light brown sugar, packed
- 8 tablespoons unsalted butter, melted (1 stick)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1⁄2 cup whole milk
- 1⁄2 cup whole pecans, toasted and coarsely chopped
directions
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; tap out excess.
- Combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to aerate and break up any lumps; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute. Add butter and mix on low speed until smooth. Add eggs one at a time, mixing until fully incorporated, then mix in vanilla.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add 1/2 of the flour mixture, then 1/4 cup of the milk. Repeat with remaining flour mixture and milk, mixing until just combined, about 1 minute. Remove the bowl from the mixer and fold in nuts.
- Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, about 55 to 60 minutes. Let cool in the pan for 15 minutes, then turn out on a wire rack to cool completely. The bread will last covered for up to 5 days.
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Reviews
-
This didn't seem to have enough flour in the recipe for all the wet ingredients. It didn't bake in the center, gooey disaster. -
Around my kitchen, sweet potatoes are NEVER considered leftovers, since I'd eat them every day if they were around! Still, I'm always up for finding a great new way to enjoy them! This recipe is a definite winner, & I shared the great flavor of this bread with a neighbor couple! Thanks so much! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
