Granny's Sweet Potato Bread
Description
This old-fashioned sweet potato quick bread recipe with brown sugar, plus cinnamon and nutmeg, also includes chopped pecans in the batter and on top.
Ingredients
•
1 sweet potato
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1 1/4 cups white sugar
•
1/2 cup canola oil
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2 eggs
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1 2/3 cups sifted self-rising flour
•
1/2 teaspoon ground cinnamon
•
1/2 teaspoon ground nutmeg
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1/3 cup water
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1/2 cup chopped pecans
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cooking spray
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1 cup brown sugar
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1 teaspoon butter
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
2
Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
3
Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift in flour, cinnamon, and nutmeg. Slowly whisk in water until incorporated.
4
Peel sweet potato; mash flesh into batter. Fold in ½ cup chopped pecans.
5
Reduce the oven temperature to 320 degrees F (160 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
6
Pour batter into the prepared loaf pan.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
8
Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Stir in remaining ½ cup chopped pecans to combine. Pour brown sugar-pecan glaze over bread.