Southern Sweet Potato Bread with Pecans Chef John's Recipe
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| Southern Sweet Potato Bread with Pecans |
"A fragrant southern style quick bread. Perfect for the holidays."
Ingredients :
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup white sugar
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 2 tablespoons milk
- 1 cup cooked and mashed sweet potatoes
- 1 cup chopped pecans
- 1/2 cup golden raisins
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
- In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
- Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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