Breakfast - Maple pecan sweet potato bread recipes

Author: Betty Trojillo

Pecan Sweet Potato Quick Bread made with sweet potatoes, chopped pecans, warm Fall spices and real maple syrup. Delicious on its own, with a slather of creamy butter, or underneath a big scoop of French vanilla ice cream.

Sweetpotato Maple Pecan Quick Bread
Pecan Sweet Potato Quick Bread
Sweet Potato Bread

Sweetpotato Maple Pecan Quick Bread

Our Maple Pecan Sweetpotato Bread recipe blurs the line between breakfast and dessert, what’s not to love? The subtle spice of cinnamon, ginger and crunchy pecans blend everything nice about fall packed into one loaf. 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. Delicious on its own, with a slather of creamy butter, or underneath a big scoop of French vanilla ice cream.
Provided by: NCSPC
Yields: 12 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

2 cups unbleached all-purpose flour
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup sweetpotatoes (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 teaspoon pure vanilla extract
3/4 cup chopped pecans

Nutrition:

How to cook:

Preheat oven to 350 degrees. Butter a 9x5x3 inch loaf pan.
In a medium-sized bowl, beat butter and brown sugar until creamy. Add sweetpotatoes, maple syrup, eggs, milk, and vanilla; mix well.
Sift together flour, baking powder, soda and spices. Make a well in the center of the flour mixture; add the sweetpotato mixture and pecans; stir just to combine.
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 room temperature.

Notes: Maple Pecan Sweet Potato Quick Bread | Recipes, In a medium-sized bowl, beat butter and brown sugar until creamy. Add sweet potatoes, maple syrup, eggs, milk, and vanilla, mix well. Sift together flour,

Tags:

sweetpotato maple pecan quick bread maple pecan sweet potato bread pecan sweet potato quick bread

Pecan Sweet Potato Quick Bread

Pecan Sweet Potato Quick Bread made with sweet potatoes, chopped pecans, warm Fall spices and real maple syrup. It's the perfect Fall treat.
Provided by: Mary Bostow
Yields: 0 servings
Number of ingredients: 14

Ingredients:

2 cups flour
3/4 cup brown sugar
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1 cup cooked mashed sweet potatoes (cooled)
1/2 cup maple syrup
2 eggs (room temperature)
1/4 cup butter melted (cooled)
1/4 cup milk (room temperature)
2 Teaspoons vanilla
1 1/4 cups chopped pecans (divided)

How to cook:

Preheat oven to 350 degrees, butter a 9x5 loaf pan.
Beat the melted butter and brown sugar in a medium bowl until well incorporated. Add the sweet potato, maple syrup, eggs, milk and vanilla. Beat until well incorporated.
Sift the flour, baking soda, baking powder, cinnamon,salt and nutmeg together. Make a well in the center of the four, add the sweet potato mixture and 3/4 cup pecans, stir together until just incorporated.
Pour and spread the mixture evenly into your prepared pan. Sprinkle 1/2 cup pecans evenly over the top of the batter. Bake 50 - 60 minutes until done or tests done with a toothpick. Cool for about 15 minutes before removing loaf from the pan to a cooling rack.

Notes: Maple Pecan Sweet Potato Quick Bread | Recipes, Mix together the flour, brown sugar, baking powder, soda, spices and salt. Make a well in the center of the flour mixture; add the sweetpotato mixture and stir

Sweet Potato Bread

This nice, moist loaf punctuated with pecans is great with coffee or tea for a midday snack.
Provided by: Cathy
Total time: 90 minutes
Cook time: 70 minutes
Prep time: 10 minutes
Yields: 14 servings
Cuisine: American,Canadian
Number of ingredients: 13

Ingredients:

1 cup sorghum flour
3/4 cup white rice flour
1/4 cup tapioca flour
2 teaspoons cinnamon
1 1/4 teaspoons xanthan gum
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3 eggs
1 1/3 cups cooked, mashed sweet potatoes
3/4 cup avocado oil
1/2 cup maple syrup
1 teaspoon vanilla extract
1 cup pecan pieces

Nutrition:

Serving Size: 1 thick slice
Calories: 302 kcal
Carbohydrate: 29 g
Protein: 4 g
Fat: 19 g

How to cook:

Preheat oven to 325° F. Line a loaf pan with parchment paper.
Whisk dry ingredients (flours through salt) together in a medium mixing bowl.
In a larger bowl, whisk the eggs.
Whisk the sweet potatoes into the eggs.
Then, whisk in the oil, syrup and vanilla.
Add the dry ingredients to the wet mixture. Stir until blended.
Stir in the pecan pieces.
Transfer the batter to the prepared loaf pan.
Bake for 60 to 70 minutes until a toothpick comes out clean when poked into the centre of the loaf. Allow to cool 10 minutes on a wire rack before removing from pan. Allow to cool completely before slicing.

Notes: This Maple Pecan Sweet Potato Bread is perfect for, Maple Cinnamon Sweet Potato Bread - Rebooted Mom. This Maple Pecan Sweet Potato Bread is perfect for breakfast OR for lunch. The subtle flavor of cinnamon,