There's nothing like a warm piece of Sweet Potato Pecan Bread straight from the oven, especially with a nice cup of tea. Smelling spices and sweetness filling your kitchen makes your home just a little bit homey-er.
I recently make a batch of this for some friends and they loved the nuttiness from the pecans and the comforting texture.
I got this recipe from my all time favorite baking book, Simple Treats by Ellen Abraham. You can easily get this book used on Amazon for $4.39!
Simple Treats Cookbook
Here is my adapted version of the recipe in the book:
Sweet Potato Pecan Bread
3/4 cup sweet potato puree
1/4 cup sunflower oil
1/2 cup maple syrup
3/4 cup soy milk
1 teaspoon apple cider vinegar
2 teaspoons vanilla
1/2 cup coarsely chopped pecans
2 cups barley flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon allspice
Dash grated nutmeg
1/2 teaspoon sea salt
- Preheat oven to 350 degrees. Oil a loaf pan and set aside.
- To make sweet potato puree, peel and cut 1 sweet potato into chunks, steam or boil for 15 minutes or until soft. Puree in a food processor and add some cooking liquid if needed. The puree consistency should be a little thinner than mashed potatoes.
- In a medium sized bowl, mix sweet potato puree, oil, syrup, soy milk, vinegar, and vanilla.
- In a separate large bowl, mix nuts, flour, baking soda, baking powder, spices and salt.
- Mix the wet ingredients into the dry ingredients until it is smooth and incorporated. Do not overmix the batter.
- Pour batter into the oiled pan.
- Bake for 35 minutes, then rotate the pan a 1/2 turn to make for even baking. Bake 35 minutes more or until a knife inserted into the center comes out clean. Let cool for 15 minutes or so before slicing.