Sweet Potato Pecan Bread

I am still enjoying cooking with the sweet potatoes from our fall harvest.   There are still a few nice-sized ones left; so I grabbed a couple to make some bread.IMG_8700.JPGThe sweet potato bread turned out great.  I often find pumpkin bread to be overly moist and sweet.  This was perfect, the texture was great and just sweet enough, not too sweet.  I think part of the difference is using fresh sweet potatoes v. canned pumpkin.  The pecans added a nice flavor and additional texture as well.IMG_8720.JPGIt paired perfectly with some cream cheese for a breakfast treat. The loaf itself also came out very appealing, a beautiful golden color and craggy texture.IMG_8719.JPG


Sweet Potato Pecan Bread

2 medium sweet potatoes (from the garden)

1/2 cup canola oil

1/2 cup light brown sugar

1/4 cup water

2 eggs (locally raised)

1 tsp vanilla

2 1/4 cups flour

3/4 cup sugar

2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1/2 cup chopped pecans


Adapted from Food Network Magazine

Pierce the sweet potatoes several times with a fork, then microwave for 4 minutes.  Remove the flesh  of the sweet potatoes and puree.  Use 1 cup of the puree for the recipe.IMG_8701.JPGPreheat the oven to 350F. Line a loaf pan with parchment paper (leaving an overhang to use to lift bread out), coat with cooking spray.

In a medium bowl, whisk together the sweet potatoes, oil, brown sugar, water, eggs and vanilla.IMG_8711.JPGIn a larger bowl, whisk together the flour, sugar, baking powder, salt and pecans.IMG_8712.JPGFold the wet ingredients into the dry ingredients.  Fold gently until well mixed. Pour into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes.  Remove from the pan and cool completely on a rack. Slice and enjoy!IMG_8720.JPGMakes 1 loaf.IMG_8718.JPG




3 Comments Add yours

  1. Karen says:

    Bought too many sweet potatoes for xmas – now I know what I’ll make. Love your blog!! xoxo

  2. chefceaser says:

    Reblogged this on Chef Ceaser.

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