Sweet Potato Bread With Cinnamon-Rum-Orange Glaze

"The Sweet Melissa Baking Book"
 
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Ready In:
2hrs 10mins
Ingredients:
16
Serves:
10
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ingredients

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directions

  • Position oven rack in the center of oven; preheat oven to 350 degrees; butter and flour a 10-inch Bundt pan.
  • 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).
  • Add in the sugar and oil; mix to combine.
  • Add in the eggs, one at a time, mixing well after each addition; scrape down the sides of the bowl.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
  • 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.
  • Pour batter into prepared pan; spin the pan to level the batter.
  • Bake for about 1 hour and 10 minutes or until a wooden pick comes out clean.
  • Remove to a wire rack to cool for 20 minutes before inverting onto the rack for glazing.
  • Make the glaze: combine the orange juice, rum, sugar, and cinnamon sticks in a small saucepan.
  • Bring to a simmer over low heat and reduce by half.
  • Remove from heat and set aside to cool slightly before glazing.
  • Using a pastry brush, brush the glaze generously over the still-warm bread; wait 10 minutes and glaze again.
  • Serve at room temperature.

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