Sweet Potato Bread With Pecans Food

PECAN SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
• Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
• Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

SWEET POTATO PECAN BREAD

Steps:

• Place all ingredients in machine as per your machines order and instruction.
• Push start.
• Use raisin bread cycle, adding fruit and nuts at beep.

SWEET POTATO PUREE WITH BANANAS AND BUTTERED PECANS

Steps:

• Preheat oven to 425 degrees F.
• Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
• Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
• In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

SOUTHERN SWEET POTATO BREAD WITH PECANS

Steps:

• 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.

SWEET POTATO BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.

SWEET POTATO AND COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
• Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
• Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

SWEET POTATOES WITH PECAN CRUMB TOPPING

Steps:

• Preheat oven to 375°F.
• Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
• Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
• Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
• For topping: sprinkle marshmallows over top.
• Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
• Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
• Bake for 30-40 min, or until golden brown.

SOUTHERN SWEET POTATO BREAD

Steps:

• Preheat oven to 325ºF.
• Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
• Stir together flour and spices in mixing bowl.
• With a spoon, stir in sugar, eggs, oil and milk; blend well.
• Stir in sweet potatoes, pecans and raisins.
• Pour batter into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• For easier slicing, wrap loaf and store overnight in a cool place.
• Bread mellows over time and will keep for several days.
• NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.

SWEET POTATO PECAN BREAD

Steps:

• Preheat the oven to 350°F.
• Combine the sugar, water, oil, eggs, and sweet potatoes mix good.
• Add dry ingredients and mix to combine; add pecans and mix well.
• Divide the dough into 2 greased loaf pans.
• Bake at 350°F for 50 minutes.
• Cool in pans before removing.

SWEET POTATO BREAD WITH CARAMEL AND ALEPPO-SPICED PECANS

Steps:

• Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
• Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
• Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
• Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.

GLAZED CRANBERRY SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.

SWEET POTATO BREAD

Steps:

• In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

GRANNY'S SWEET POTATO BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
• Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
• Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
• Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
• Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
• Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.