Sweet Potato Bread With Cinnamon-Rum-Orange Glaze

Total Time
2hrs 10mins
Prep 1 hr
Cook 1 hr 10 mins

The Sweet Melissa Baking Book

Ingredients Nutrition

Directions

  1. Position oven rack in the center of oven; preheat oven to 350 degrees; butter and flour a 10-inch Bundt pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment on low speed; mash the sweet potatoes until smooth (this will make about 2 cups).
  3. Add in the sugar and oil; mix to combine.
  4. Add in the eggs, one at a time, mixing well after each addition; scrape down the sides of the bowl.
  5. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
  6. Add the flour mixture into the sweet potato mixture in three batches, mixing well after each addition; scrape down sides of bowl; do not overmix; stir in pecans.
  7. Pour batter into prepared pan; spin the pan to level the batter.
  8. Bake for about 1 hour and 10 minutes or until a wooden pick comes out clean.
  9. Remove to a wire rack to cool for 20 minutes before inverting onto the rack for glazing.
  10. Make the glaze: combine the orange juice, rum, sugar, and cinnamon sticks in a small saucepan.
  11. Bring to a simmer over low heat and reduce by half.
  12. Remove from heat and set aside to cool slightly before glazing.
  13. Using a pastry brush, brush the glaze generously over the still-warm bread; wait 10 minutes and glaze again.
  14. Serve at room temperature.