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Pecan and Sweet Potato Bread

Source of Recipe


CHOW magazine



List of Ingredients



• 1½ cups all-purpose flour
  
• 2 tsp kosher salt
  
• 1 tsp baking soda
  
• ½ tsp baking powder
  
• ½ tsp ground cinnamon
  
• ½ tsp 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 Tbsp unsalted butter (1 stick), melted
  
• 2 large eggs, at room temperature
  
• 1 tsp vanilla extract
  
• ½ cup whole milk
  
• ½ cup chopped raw pecans
  






Instructions



1. Heat the oven to 350° and arrange the rack in the middle. Butter and flour a 9x5x3-inch loaf pan. In a medium bowl, whisk together flour, salt, baking soda, baking powder, cinnamon and nutmeg to aerate and break up any lumps; set aside.
   
   
2. In the bowl of a stand mixer fitted with the paddle attachment, mix sweet potato purée, 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 half of the flour mixture, then ¼ cup of the milk. Repeat with remaining flour mixture and milk, mixing just until combined, about 1 minute. Remove the bowl from the mixer, and fold in nuts.
   
   
3. Pour batter into the prepared pan and bake until a cake tester inserted in the center of the bread comes out clean, about 55 to 60 minutes. Let bread cool in the pan for 15 minutes, then turn out on a wire rack to cool completely. Bread will last, covered, for up to 5 days.
   
   Makes 8 to 10 servings.