Pecan and Sweet Potato Bread

READY IN: 1hr 10mins
Recipe by Katzen

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

Top Review by AlexJohnston

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.

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a