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Pecan and Sweet Potato Bread

Ingredients (14)

  • 1 1/2 cups all-purpose flour, plus more for dusting the pan
  • 1 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1 cup sweet potato flesh, scooped from 2 medium roasted sweet potatoes (see recipe intro)
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup whole pecans, toasted and coarsely chopped
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Nutritional Information
  • Calories381
  • Fat17.91g
  • Saturated fat8.4g
  • Trans fat0.47g
  • Carbs50.74g
  • Fiber2.17g
  • Sugar28.35g
  • Protein5.69g
  • Cholesterol78.39mg
  • Sodium288.41mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Pecan and Sweet Potato Bread

This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes.

This recipe was featured as part of our Fall Ingredients recipe slideshow.

Tips for Christmas

Instructions

  1. 1Heat 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 the excess.
  2. 2Combine the measured 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. 3In the bowl of a stand mixer fitted with a paddle attachment, mix the sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute. Add the melted butter and mix on low speed until smooth. Add the eggs 1 at a time, mixing until fully incorporated, then mix in the vanilla.
  4. 4Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add half of the reserved flour mixture, then 1/4 cup of the milk. Repeat with the remaining flour mixture and milk, mixing until just combined, about 1 minute. Remove the bowl from the mixer and fold in the nuts.
  5. 5Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 55 to 60 minutes. Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. It will last covered for up to 5 days.
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