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Granny's Sweet Potato Bread
Granny's Sweet Potato Bread
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Sweet potato bread with pecans folded in and scattered on top for extra nuttiness.
Ingredients:
  • 1 sweet potato
  • 1.25 cups white sugar
  • 0.5 cup canola oil
  • 1.6666667461395 cups sifted self-rising flour
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.33333334326744 cup water
  • cooking spray
  • 1 cup brown sugar
  • 1 teaspoon butter
  • 0.5 cup chopped pecans
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) to get it nice and toasty. Then, snugly wrap the sweet potato in aluminum foil for a perfect bake.
  • Roast the sweet potato in the oven until tender when pierced with a fork, for about 1 hour. Let it cool down before using.
  • Combine white sugar and canola oil in a bowl, whisking until well incorporated. Add eggs and mix thoroughly. Sift flour, cinnamon, and nutmeg into the sugar mixture. Gradually whisk water into the flour-sugar mixture until fully incorporated.
  • Peel and mash the sweet potato into the batter, then gently fold in 1/2 cup of chopped pecans.
  • Preheat oven to 320 degrees F (160 degrees C) and grease a 9x5-inch loaf pan with cooking spray.
  • Transfer the batter into the loaf pan that has been greased and lined with parchment paper.
  • Bake the bread in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean.
  • In a small saucepan, warm brown sugar and butter over gentle heat until sugar completely dissolves for around 5 minutes. Mix in 1/2 cup of chopped pecans, then take off the heat and drizzle the glaze over the bread.

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