Pecan and Sweet Potato Bread Recipe
Email
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.
INGREDIENTS
- 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
- 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
INSTRUCTIONS
- 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 the excess.
- Combine 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.
- In 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.
- Stop 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.
- Pour 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.
It is SO SO delicious! I didn't have any pecans so used walnuts instead. Mine isn't as dense looking as in the picture. It's full of flavor and moist. I'll be definitely making it again!
Okay, baked the bread today...lovely!!! Mine looks just like the photo (an accomplishment right there for ME!) Very dense and moist...I did cut back on the white sugar a bit...not very much but will probably add the exact amount next time...delish! I bought 2 medium-small sweets that were about 1/2 pound each...which sufficed. I also held back on all that salt...sheesh! I used about 1/2 tsp. of regular salt...with the baking powder and baking soda, you really don't need much more in my opinion. But I do love this recipe!
Can't wait to try this...LOL...the sweet potatoes in our Publix are freakin' GI-NORMOUS and so are the baking potatoes -- occasionally, I can dig around in the pile of loose sweets to find one or two that are 'normal' sizes but I can see how they vary from the posts above!
I made this today and it came out just perfect! Two medium (about 2"X4") sweet potatoes gave exactly 1 cup of flesh. The only adjustment I made was to halve the amount of kosher salt as it seemed like too much for the amount of batter.
It's a very dense, moist and flavourful loaf and I'm sure I'll be making it again!
A great recipe, I made it today, did not change anything on the recipe.
It is moist and tasty!
brownie,
Very dense
paulj:
I am planning to make this just as you say, above, since I usually try to halve the butter in most recipes (generally works out fine) and I don't love supersweet, so less sugar sounds good. I guess what I want to know is: was it really dense or did it retain some lightness to the crumb?
this is remarkably like a pumpkin chocolate chip recipe that I make with left over pumpkin.....has nuts as well....
While I make a heartier version of this bread by using a mix of whole grain flours, and halving the sugar and butter (or oil), I don't think this is a good starting place for a savory bread. For that I'd seek out a recipe that is already savory. An Irish soda bread comes to mind.
Wondering about making this a savory bread (or muffins) with some porky goodness.
What think ye? Some fresh pork lard subbed for butter, crumbled bacon or chicharonnes, mustard powder, cutting out most of the sugar, etc?
Thanks, KMC and Christina! I'm trying to get new ideas for breakfast.
er, that was, 1/4 c. yogurt
I made this this morning, and it was good. A few notes:
- one med. sweet potato was plenty. I cooked two and ended up with 2 cups, so I only ended up using half.
- I subbed 1/4 . whole milk yogurt for half the butter. It was still incredibly rich and moist. Applesauce is another option.
- this bread was a little salty (yes, I used Kosher salt). Consider halving the amount.
Yes Wanderinglady I used 8 tablespoons veg oil and 1/2 cup soy milk. I'm going to make it again, but this time using roasted butternut squash instead of the sweet potatoes. I'll let you know how it turns out.
a whole stick of butter and 2 eggs for 1/1/2 c flour--it'd better be moist.
sounds like one to add to the fall rotation.
@Kmc (or anyone else who might know): When you substituted vegetable oil for the butter, was it an even exchange? Or did you adjust the amount?
Made this this weekend and it was delicious! Moist and flavorful. I substituted vegetable oil and soy milk for the butter and milk and it worked beautifully. Thanks!