Pecan and Sweet Potato Bread

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

• Ready In: 1 hr 10 mins
• Serves: 8-10
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons kosher salt
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon nutmeg, freshly ground
• 1  cup mashed sweet potato (scooped from 2 medium roasted sweet potatoes)
• 2⁄3 cup granulated sugar
• 1⁄3 cup light brown sugar, packed
• 8  tablespoons unsalted butter, melted (1 stick)
• 2  large eggs, at room temperature
• 1  teaspoon vanilla extract
• 1⁄2 cup  whole milk
• 1⁄2 cup whole pecans, toasted and coarsely chopped

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.