Spiced Sweet Potato Bread with Pecans
1½ cups All-purpose flour
1 cup sugar
1 tsp. pumpkin pie spice
¼ tsp. salt
2 ¼ tsp. baking powder
2 eggs
½ cup vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 cup mashed cooked sweet potato
1 cup chopped pecans
Sift flour, sugar, spice, and salt into a medium size mixing bowl. In another bowl, beat eggs, then add oil, sour cream, vanilla and sweet potato and beat well. Pour liquid mixture onto dry ingredients and stir until just blended—do not overmix. Fold in nuts. Pour batter into a well-greased loaf pan (9 x 5 x 3) and bake in a preheated 350 degree oven for 60 to 70 minutes, or until top is golden brown and a cake tester inserted into the center of the loaf comes out clean. Cool on racks for at least an hour before slicing; best if sliced the next day.
1 cup sugar
1 tsp. pumpkin pie spice
¼ tsp. salt
2 ¼ tsp. baking powder
2 eggs
½ cup vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 cup mashed cooked sweet potato
1 cup chopped pecans
Sift flour, sugar, spice, and salt into a medium size mixing bowl. In another bowl, beat eggs, then add oil, sour cream, vanilla and sweet potato and beat well. Pour liquid mixture onto dry ingredients and stir until just blended—do not overmix. Fold in nuts. Pour batter into a well-greased loaf pan (9 x 5 x 3) and bake in a preheated 350 degree oven for 60 to 70 minutes, or until top is golden brown and a cake tester inserted into the center of the loaf comes out clean. Cool on racks for at least an hour before slicing; best if sliced the next day.