Sweet Potato Pecan Bread
This Sweet Potato Pecan Bread was inspired by the autumn favorite, candied sweet potatoes. It is moist, fragrant , and delicious served warm.
Ingredients
- 1 medium sweet potato (about 8oz/225g)
- 1½ cups all-purpose flour (225g)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup sugar (110g)
- 1 large egg
- ¼ cup vegetable oil (60ml)
- ¾ cup buttermilk (180ml)
- ½ cup chopped pecans (50g)
Instructions
- Scrub and rinse sweet potato. Prick it all over with a fork. Roast in 350°F (180°C) oven for 45 to 50 minutes. Remove and let cool. Peel and mash well.
- Grease and flour a loaf pan.
- In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
- In a large bowl, combine sugar, egg, vegetable oil, buttermilk, and sweet potatoes. Add dry mixture to sweet potato mixture. Stir until well combined. Fold in pecans. Spoon batter into loaf pan.
- Bake in a 350°F (180°C) oven for 55 to 60 minutes. Remove and cool on a wire rack for 10 minutes. Remove bread from pan and allow it to cool completely.
Nutrition
Calories: 198kcal
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