This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes.
This recipe was featured as part of our Fall Ingredients recipe slideshow.
- Yields: 8 to 10 servings
- Difficulty: Easy
- Total: 1 hr 10 mins
- Active: 15 mins
- 1 1/2 cups all-purpose flour, plus more for dusting the pan
- 1 teaspoon fine salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1 cup sweet potato flesh, scooped from 2 medium roasted sweet potatoes (see recipe intro)
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup whole pecans, toasted and coarsely chopped
- 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 the excess.
- Combine the measured flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to aerate and break up any lumps; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute. Add the melted butter and mix on low speed until smooth. Add the eggs 1 at a time, mixing until fully incorporated, then mix in the vanilla.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add half of the reserved flour mixture, then 1/4 cup of the milk. Repeat with the remaining flour mixture and milk, mixing until just combined, about 1 minute. Remove the bowl from the mixer and fold in the nuts.
- Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 55 to 60 minutes. Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. It will last covered for up to 5 days.