Pecan and Sweet Potato Bread Recipe

Name: Pecan and Sweet Potato Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons kosher salt; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon ground cinnamon; ½ teaspoon nutmeg, freshly ground; 1 cup mashed sweet potato (scooped from 2 medium roasted sweet potatoes); ⅔ cup granulated sugar; ⅓ cup light brown sugar, packed; 8 tablespoons unsalted butter, melted (1 stick); 2 large eggs, at room temperature; 1 teaspoon vanilla extract; ½ cup whole milk; ½ cup whole pecans, toasted and coarsely chopped

Servings: persons

1 ½ cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon nutmeg, freshly ground
1 cup mashed sweet potato (scooped from 2 medium roasted sweet potatoes)
⅔ cup granulated sugar
⅓ cup light brown sugar, packed
8 tablespoons unsalted butter, melted (1 stick)
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup whole milk
½ cup whole pecans, toasted and coarsely chopped

1
Heat the oven to 350F and arrange a rack in the middle.
2
Coat a 9-by-5-by-3-inch loaf pan with butter and flour; tap out excess.
3
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.
4
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.
5
Add butter and mix on low speed until smooth.
6
Add eggs one at a time, mixing until fully incorporated, then mix in vanilla.
7
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
8
On low speed add 1/2 of the flour mixture, then 1/4 cup of the milk.
9
Repeat with remaining flour mixture and milk, mixing until just combined, about 1 minute.
10
Remove the bowl from the mixer and fold in nuts.
11
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.
12
Let cool in the pan for 15 minutes, then turn out on a wire rack to cool completely.
13
The bread will last covered for up to 5 days.

805

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 2 teaspoons kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder, and more.

Yes, Pecan and Sweet Potato Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan and Sweet Potato Bread

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