Sweet Potato Bread
A rich, sweet quick bread made with sweet potatoes and toasted pecans.
Servings 10
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (196 grams)
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 cup mashed sweet potatoes
- ½ cup granulated sugar (98 grams)
- ½ cup packed light brown sugar (98 grams)
- ⅓ cup plus 1 tablespoons vegetable oil I used grapeseed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk, room temperature
- ½ cup toasted and chopped pecans
Instructions
- Preheat oven to 350 degrees F. Grease and flour a loaf pan. I used one that was 8 ½ by 4 ½ inches, but you could probably get away with a 9x5.
- In a small bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- In a mixing bowl, whisk together the sweet potato, sugar, brown sugar, vegetable oil, eggs and vanilla. Add the flour mixture and milk alternately to the sweet potato mixture, then stir in the pecans.
- Bake for about 55 minutes or until a toothpick inserted comes out with clean crumbs.
Notes
For the sweet potato, I started with one that weighed about 10 oz raw, peeled it, chopped it, boiled then mashed.