Grannys Sweet Potato Bread

One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.

Step: 2

Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.

Step: 3

Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.

Step: 4

Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.

Step: 5

Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

Step: 6

Pour batter into the prepared loaf pan.

Step: 7

Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Step: 8

Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

Per Serving: 396 calories; protein 4g; carbohydrates 58g; fat 17.6g; cholesterol 31.9mg; sodium 252.9mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.