This spiced quickbread deliciously blurs the line between breakfast and dessert.
Sweet Potato Bread with Candied Pecans
2016-08-10 01:06:53
Makes 1 (9-inch) loaf
Bread
- 2 cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground allspice
- 1¼ cups firmly packed light brown sugar
- ½ cup unsalted butter, melted
- 1 (15-ounce) can cut sweet potatoes in syrup, drained and coarsely mashed (we used Bruce's)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
Glaze
- 1½ cups confectioners’ sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 5 to 6 tablespoons heavy whipping cream
- Easy Candied Pecans (recipe follows)
Instructions
- Preheat oven to 350°. Spray a 9-inch loaf pan with baking spray with flour.
- For bread: In a large bowl, combine flour, cinnamon, baking powder, baking soda, salt, and allspice; make a well in center of flour mixture. In medium bowl, whisk together brown sugar, melted butter, sweet potatoes, eggs, and vanilla. Pour over flour mixture. Beat with a mixer at low speed until combined. Stir in lemon zest. Spoon batter into prepared pan, smoothing top.
- Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- For glaze: In small bowl, whisk together confectioners’ sugar, vanilla, and salt. Gradually add cream, whisking until smooth. Drizzle over bread. Sprinkle with Easy Candied Pecans.
Taste of the South https://tasteofthesouthmagazine.com/
Easy Candied Pecans
2016-08-10 01:07:57
Makes about 2 cups
Ingredients
- 1 large egg white
- ¼ cup sugar
- 1 teaspoon water
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- 1½ cups pecan halves
Instructions
- Preheat oven to 250°. Line a rimmed baking sheet with foil, and spray with cooking spray.
- In a medium bowl, whisk together egg white, sugar, 1 teaspoon water, salt, and cinnamon until foamy. Add pecans; toss well. Using a slotted spoon, place pecans on prepared
- pan. Spread in an even layer.
- Bake until dry to the touch, about 1 hour, stirring occasionally. Let cool completely.
Taste of the South https://tasteofthesouthmagazine.com/
