Quick Breads

Sweet Potato Bread

It’s Monday.

Aaaaaaaand now that we’ve established that, can I go back to bed?

Actually, given this fine Vegas weather we’re experiencing right now, I’d rather be home baking up something warm and comforting. It’s windy (gusting to 50 mph), cold (63 degrees – hey it was 85 yesterday) and rainy too.

My backyard looks like a hurricane hit it – there is so much debris back there I may have to call for professional help to get it all cleaned out.


At least I have inspiration for dinner tonight.


Sweet Potato Bread – adapted from Sweet Melissa

2 cups mashed sweet potatoes
1 cup sugar
2/3 cup vegetable or canola oil
2 large eggs
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 teaspoon freshly ground nutmeg

2/3 cups pecans, coarsely chopped
1 small zucchini, grated

Preheat oven to 350 degrees F. Spray an 8″ loaf pan with nonstick spray and set aside.
In the bowl of an electric mixer fitted with the paddle attachment on low speed mix together the sweet potatoes, sugar and oil and mix to combine. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, and nutmeg. Add the flour mixture into the sweet potato mixture in three batches, mixing well after each addition. Scrape down the sides of the bowl. Do no overmix. Stir in the pecans and zucchini.

Pour the batted into the prepared pan and smooth the top. Bake for about 1 hour and 10 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool completely before unmolding.


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