Holiday baking always features lots of pumpkin, cranberry, and orange, but where’s the love for sweet potato? This sweet potato bread with pecans is spiced with fall-favourite spices and is perfect alongside your favourite cup of coffee or tea. Make it for a quick breakfast or a snack to tie you over on the commute home from work.
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
- 1 1/4 lb (625 g) Ontario sweet potato
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2.5 mL) ground allspice
- 1/2 tsp (2.5 mL) baking soda
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1 mL) ground nutmeg
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) canola oil
- 2 eggs
- 1/2 cup (125 mL) milk
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) chopped pecans
- Preheat oven to 400°F (200°C). Pierce sweet potato several times with a fork. Bake sweet potato on a parchment paper lined baking sheet for 45 to 60 minutes or until fork tender.
- Cool slightly. Cut in half. Scoop flesh into a small bowl and mash with a fork. Measure 1 1/4 cups (300 mL) and cool completely. Reserve extra sweet potato for another use.
- Preheat oven to 350°F (180°C). Grease a 9 x 5-inch (1.5 L) loaf pan and line with parchment paper, leaving a 2-inch (5 cm) overhang on either side. Whisk the flour with baking powder, cinnamon, allspice, baking soda, salt and nutmeg; set aside.
- In a separate bowl, beat the sugar, oil and eggs until well combined. Beat in cooled mashed sweet potato, milk and vanilla until smooth. Stir in flour mixture until incorporated. Fold in pecans.
- Scrape into the prepared pan and smooth top. Bake for 65 to 75 minutes or until cake tester inserted in centre comes out clean. Cool in pan on rack for 20 minutes. Remove from pan using the parchment overhang as handles. Cool completely on wire rack.
- Wrap and store at room temperature for up to 2 days or wrap with foil and freeze for up to 2 weeks.
Recipe kindly sponsored by Streef Produce Ltd.