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Spiced Sweet Potato and Pecan Breakfast Bread

Source of Recipe

From "Secrets of the Southern Table" by Virginia Willis


Recipe Introduction

"Sweet potatoes and pecans are harvested in the fall, so they make a natural pairing. To increase the nutritional density in this recipe, I've subbed out oil for applesauce and suggest using whole wheat pastry flour, found in the baking section of most supermarkets. This moist, tender breakfast bread will keep for up to a week when tightly wrapped in plastic or in an airtight container. Serve it toasted and spread with honey, cream cheese, or nut butter for a healthy start to your day."

List of Ingredients

â—¦ 1 sweet potato
â—¦ 1 ½ cups whole wheat pastry flour
â—¦ 2 teaspoons baking powder
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon fine sea salt
â—¦ ½ teaspoon ground cinnamon
â—¦ ½ teaspoon freshly grated nutmeg
â—¦ ¼ teaspoon ground cardamom
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ Nonstick cooking spray
â—¦ ½ cup firmly packed brown sugar
â—¦ ½ cup unsweetened applesauce
â—¦ 2 large eggs, lightly beaten
â—¦ ½ cup chopped pecans
â—¦ 2 tablespoons flaxseeds


Recipe

Heat the oven to 350° F.

Place the sweet potato in an ovenproof pan or skillet. Roast the sweet potato until tender, 45 to 60 minutes. Transfer to a bowl and cover with a lid or a plate. As the sweet potato cools, the steam will help loosen the skin. Once it's cool enough, trim the tough ends and peel, discarding the skin. Meanwhile, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cardamom, and pepper in a bowl.

Reduce the oven temperature to 325° F. Spray an 8 ½ by 4 ½-inch loaf pan with nonstick cooking spray. Line the loaf pan with parchment paper, letting the excess hang over the sides. Spray the parchment with nonstick cooking spray.

Place the sweet potato in a medium bowl. Using an old-fashioned potato masher, mash the potato until smooth. Add the brown sugar, applesauce, and eggs. Stir to combine. Add the flour mixture, half the pecans, and the flaxseeds; stir to combine. Pour into the prepared pan and top with the remaining ¼ cup pecans.

Bake until rich brown and the temperature registers 200° F when an instant-read thermometer is inserted into the center, 65 to 70 minutes. (You may need to cover the loaf with aluminum foil if it becomes too dark toward the end of baking.) Transfer to a wire rack to cool slightly. Lift the bread out of the pan using the parchment "wings." Let cool until at least warm, then, using a serrated knife, slice into ½-inch-thick slices and serve.

Makes one (8 ½ by 4 ½-inch) loaf