Maple Pecan Sweet Potato Quick Bread
Recipe courtesy of the North Carolina Sweet Potato Commission.
2 cups unbleached all-purpose flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup sweet potatoes, cooked, cooled and mashed
1/2 cup pure maple syrup
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and cooled
1/4 cup milk, at room temperature
2 teaspoons pure vanilla extract
3/4 cup chopped pecans
- Preheat oven to 350°F (175°C). Butter a 9x5x3 inch loaf pan; set aside.
- In a medium-sized bowl, stir together the sweet potatoes, maple syrup, eggs, butter, milk, and vanilla.
- Mix together the flour, brown sugar, packed, baking powder, soda, spices and salt. Make a well in the center of the flour mixture; add the sweet potato mixture and stir just to combine. Stir in the pecans.
- Scrape the batter into the prepared pan and spread evenly.
- Bake for 50 to 60 minutes or until a cake tester or toothpick inserted into the center of the bread comes out clean.
- Remove the pan to a wire rack. Cool for 10 minutes before removing the bread from the pan; finish cooling on the rack.
- Store the completely cooled bread in an airtight container at cool room temperature or in the refrigerator. Allow the bread to reach room temperature before serving. This bread freezes well.
Makes 14 servings.
Nutritional Information Per Serving (1/14 of recipe): Calories: 250; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 41mg; Total Carbs: 40g; Fiber: 2g; Protein: 4g; Sodium: 213mg.
Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.