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I Used Bob's Red Mill Flour For This Bread---Yum!

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Pecan and Sweet Potato Bread

By Amy Wisniewski

This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes.

TIME/SERVINGS

Total Time: 1 hr 10 mins

Makes: 8 to 10 servings

INGREDIENTS

1 1/2 cups all-purpose flour, plus more for dusting the pan

1 teaspoon fine salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 cup sweet potato flesh, scooped from 2 medium roasted sweet potatoes

2/3 cup granulated sugar

1/3 cup packed light brown sugar

8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan

2 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 cup whole pecans, toasted and coarsely chopped

INSTRUCTIONS

1.Heat the oven to 350

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Pecan and Sweet Potato Bread

By Amy Wisniewski

This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes.

TIME/SERVINGS

Total Time: 1 hr 10 mins

Makes: 8 to 10 servings

INGREDIENTS

1 1/2 cups all-purpose flour, plus more for dusting the pan

1 teaspoon fine salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 cup sweet potato flesh, scooped from 2 medium roasted sweet potatoes

2/3 cup granulated sugar

1/3 cup packed light brown sugar

8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan

2 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 cup whole pecans, toasted and coarsely chopped

INSTRUCTIONS

1.Heat the oven to 350

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