Sweet Potato Bread with Candied Pecans

Sweet Potato Bread with Candied Pecans

This spiced quickbread deliciously blurs the line between breakfast and dessert.

Sweet Potato Bread with Candied Pecans
Makes 1 (9-inch) loaf
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  1. 2 cups all-purpose flour
  2. 1½ teaspoons ground cinnamon
  3. ½ teaspoon baking powder
  4. ½ teaspoon baking soda
  5. ½ teaspoon kosher salt
  6. ¼ teaspoon ground allspice
  7. 1¼ cups firmly packed light brown sugar
  8. ½ cup unsalted butter, melted
  9. 1 (15-ounce) can cut sweet potatoes in syrup, drained and coarsely mashed (we used Bruce's)
  10. 2 large eggs
  11. 1 teaspoon vanilla extract
  12. ½ teaspoon lemon zest
  1. 1½ cups confectioners’ sugar
  2. ¼ teaspoon vanilla extract
  3. ⅛ teaspoon kosher salt
  4. 5 to 6 tablespoons heavy whipping cream
  5. Easy Candied Pecans (recipe follows)
  1. Preheat oven to 350°. Spray a 9-inch loaf pan with baking spray with flour.
  2. 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.
  3. 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.
  4. 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://www.tasteofthesouthmagazine.com/
Easy Candied Pecans
Makes about 2 cups
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  1. 1 large egg white
  2. ¼ cup sugar
  3. 1 teaspoon water
  4. ⅛ teaspoon kosher salt
  5. ⅛ teaspoon ground cinnamon
  6. 1½ cups pecan halves
  1. Preheat oven to 250°. Line a rimmed baking sheet with foil, and spray with cooking spray.
  2. 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
  3. pan. Spread in an even layer.
  4. Bake until dry to the touch, about 1 hour, stirring occasionally. Let cool completely.
Taste of the South https://www.tasteofthesouthmagazine.com/


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