Praline Sweet Potato Bread |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 32 |
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I like to give these pretty loaves as gifts. Save time during the busy holiday season by baking a big batch and freezing them. Ingredients:
4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1-1/2 teaspoons salt |
1 teaspoon baking powder |
2 cups packed light brown sugar |
1-1/2 cups sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon ground allspice |
1/4 teaspoon ground ginger |
4 eggs |
2 cups mashed sweet potatoes |
1 cup canola oil |
2/3 cup water |
1 teaspoon rum extract |
1 cup chopped pecans |
topping: |
3 tablespoons dark brown sugar |
3 tablespoons dark corn syrup |
4 teaspoons butter |
1/2 teaspoon vanilla extract |
1/2 cup chopped pecans |
Directions:
1. Grease and flour two 9-in. x 5-in. loaf pans. Line bottoms of pans with waxed paper and grease the paper; set aside.
2. In a large bowl, combine the first 11 ingredients. In another large bowl, whisk the eggs, sweet potatoes, oil, water and extract. Stir into dry ingredients just until moistened; fold in pecans.
3. Transfer to prepared pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Carefully peel off waxed paper.
4. For topping, in a small saucepan, combine the brown sugar, corn syrup, butter and vanilla. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in pecans. Pour over loaves. Cool completely before cutting. Yield: 2 loaves (16 slices each).
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