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    You are in: Home / Recipes / Pecan and Sweet Potato Bread Recipe
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    Pecan and Sweet Potato Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Katzen's Note:

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

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    Ingredients:

    Serves: 8-10

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on July 21, 2011

      15

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2010

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pecan and Sweet Potato Bread

    Serving Size: 1 (113 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 390.3
     
    Calories from Fat 162
    41%
    Total Fat 18.0 g
    27%
    Saturated Fat 8.4 g
    42%
    Cholesterol 78.5 mg
    26%
    Sodium 753.0 mg
    31%
    Total Carbohydrate 52.8 g
    17%
    Dietary Fiber 2.3 g
    9%
    Sugars 29.1 g
    116%
    Protein 5.7 g
    11%

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