1 heat the oven to 350 f and arrange a rack in the middle. Slice up a freshly baked loaf of this sweet potato bread to pass around at a dinner party or make ahead of time to freeze and enjoy later. Preheat the oven to 350 f. Whip up a loaf or two of this simple sweet potato pecan bread needs to be on your radar this baking season. The subtle spice of cinnamon ginger and crunchy pecans blend everything nice about fall packed into one loaf.
Add dry ingredients and mix to combine. This is so delicious that it disappeared within minutes. The blend of sweet potato pecans and sweet spices in this moist loaf makes your mouth water. Ideally refrigerate the loaves for 2 hours or more before serving. Preheat oven to 350 degrees f.
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Or can be frozen and served later. It freezes well if you want to freeze a loaf in case company drops by or if you want to drop by a friends house and give it as a small gift for the holiday season. This bread is a great for a fall brunch. The bread freezes beautifully so make an extra loaf for another day. 3 in the bowl of a stand mixer fitted with a paddle attachment mix the sweet potato flesh granulated.
In a medium saucepan combine the milk sugar and 1 2 cup brown sugar divided sweet potato puree vanilla cinnamon and nutmeg. In a medium saucepan combine the milk sugar and 1 2 cup brown sugar divided sweet potato puree vanilla cinnamon and nutmeg. Or can be frozen and served later. 2 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. Add dry ingredients and mix to combine.
3 in the bowl of a stand mixer fitted with a paddle attachment mix the sweet potato flesh granulated. Tap out the excess. 1 heat the oven to 350 f and arrange a rack in the middle.
