Sweet Potato Pecan Bread Recipe - Cooking Index
Sweet Potato Pecan Bread Recipe - Cooking Index
This quick bread is great to keep around during the holidays for unexpected guests. It's not too sweet so it can be served for breakfast or with an entree. Slice it fairly thin and heat in microwave on high for about 10 seconds a slice, for a right-out-of-the-oven taste.
Courses: Breads| 2 cups | 474ml | Peeled sweet potatoes |
| (about 3 medium potatoes) | ||
| 1 | Egg - plus | |
| 2 | Egg whites | |
| 1 cup | 160g / 5.6oz | Light brown sugar or honey |
| 3/4 cup | 177ml | Canola oil |
| 3 cups | 187g / 6.6oz | All-purpose flour |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Baking powder |
| 1 teaspoon | 5ml | Baking soda |
| 1 1/2 teaspoons | 7.5ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Grated nutmeg |
| 1/2 cup | 73g / 2.6oz | Chopped pecans |
| 1 cup | 237ml | Mashed ripe banana pulp |
| (about 2 bananas) | ||
| 1/2 cup | 80g / 2.8oz | Raisins |
Preheat the oven to 350 degrees. Spray a 1 1/2-quart loaf pan with nonstick vegetable coating.
Grate the sweet potatoes and set aside. Beat the egg and whites with the brown sugar or honey until lighter in color and thickened. Beat in the oil.
Sift together the flour, salt, baking powder, soda, cinnamon, and nutmeg. Fold this into the egg mixture, then stir in the grated sweet potatoes, pecans, banana, and raisins. Spoon the mixture into the prepared pan and bake for 1 hour, or until the bread pulls away from the sides of the pan. This recipe yields one 9-inch loaf.
Source:
HOW TO EAT LIKE A SOUTHERNER AND LIVE TO TELL THE TALE by Courtney Parker (c) 1992 - Clarkson N. Potter, Inc., New York - 191 pages - $20.00 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.