11150 Pecan and Sweet Potato Bread 1 hr 10 mins 15 mins 8 to 10 servings Thu Oct 23 10:20:00 -0700 2008 Fri Oct 30 14:29:09 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11150 Fri, 30 Oct 2009 21:29:09 GMT Tasty for breakfast, a coffee break, or dessert Tasty for breakfast, a coffee break, or dessert. 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 photo gallery.

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  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
    • ]]>     http://www.chow.com/assets/2008/10/sweet_potato_bread5_290.jpg Amy Wisniewski 54 Sweet/Dessert 1 1/2 cups all-purpose flour

    ]]>     301 2 teaspoons kosher salt

    ]]>     1 teaspoon baking soda

    ]]>     1/2 teaspoon baking powder

    ]]>     279 1/2 teaspoon ground cinnamon

    ]]>     308 1/2 teaspoon freshly ground nutmeg

    ]]>     1 cup sweet potato flesh (scooped from 2 medium roasted sweet potatoes)**

    ]]>     298 2/3 cup granulated sugar

    ]]>     1/3 cup packed light brown sugar**

    ]]>     8 tablespoons unsalted butter (1 stick), melted

    ]]>     2 large eggs, at room temperature

    ]]>     292 1 teaspoon vanilla extract

    ]]>     1/2 cup whole milk

    ]]>     1/2 cup whole pecans, toasted and coarsely chopped

    ]]>     7079 amy wisniewski 1 chow 19 bread 318 snack 240 breakfast 277 brunch 50 dessert 288 baked dessert 822 american 772 brownie points 156 bake 435 vegetarian 261 nuts 213 thanksgiving 1929 leftovers 783 fall 782 autumn 11091 fall ingredients 2747 make ahead 662 one pot 23680 affordable