Pecan and Sweet Potato Bread

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

From Chowhound, By Amy Wisniewski This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Most Helpful

1 5

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.

5 5

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]