Pecan And Sweet Potato Bread

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg, freshly ground
• 1 cup mashed sweet potato (scooped from 2 medium roasted sweet potatoes)
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 8 tablespoons unsalted butter, melted (1 stick)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup whole pecans, toasted and coarsely chopped

Recipe

• 1 heat the oven to 350°f and arrange a rack in the middle. coat a 9-by-5-by-3-inch loaf pan with butter and flour; tap out excess.
• 2 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.
• 3 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. add butter and mix on low speed until smooth. add eggs one at a time, mixing until fully incorporated, then mix in vanilla.
• 4 stop the mixer and scrape down the sides of the bowl with a rubber spatula. on low speed add 1/2 of the flour mixture, then 1/4 cup of the milk. repeat with remaining flour mixture and milk, mixing until just combined, about 1 minute. remove the bowl from the mixer and fold in nuts.
• 5 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. let cool in the pan for 15 minutes, then turn out on a wire rack to cool completely. the bread will last covered for up to 5 days.