I think Ive tried some of the best fall breads and cakes around. This was a new for me and had hit the favorite factor. This bread has the yumminess of sweet potatoes, warmth of cinnamon and nutmeg and crunch from pecans. My kitchen smells like a warm blanket and cup of chia in front of a roaring fireplace. Sure to please.
Dont let the sugar scare you- they are large loaves. I have not tried subs on this yet.
I like to make large loaves and freeze one for later. Wrap well in plastic wrap and then foil. Label and date.
- Three med large roasted soft sweet potatoes
- 2/3 cup canola oil
- 2/3 cup milk
- 4 eggs
- 2 cup sugar
- 3 1/2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2tsp nut meg
- 1 cup chopped pecans or walnuts
- Two large loaf pans oiled and floured
I preroasted potatoes night before with another recipe I had. Im sure canned would work as well but the fresh is best.
Peal skin off potatoes and low mix in mixer to make smooth. Add egg and sugar and whip med speed. Add oil. Mix on med to fully smooth and fluff.
Separate bowl incorporate all dry ingredients. Slowly spool into mixer. Beat until Batter is smooth and creamy thick.
Fold in pecans.
Devide into oiled and flowed large bread pan.
Bake 55-60 minutes at 350 degrees.
Makes two large loaves or 4 small