Ingredients for Savannah Sweet Potato Bread
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 cups mashed cooked sweet potatoes
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 cups all-purpose flour
- 1 cup milk
- 1 cup chopped pecans
- zest of 1 orange
- 1 teaspoon baking soda
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How to Make Savannah Sweet Potato Bread
- Preheat oven to 350°F (175°C). Grease and flour an 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until smooth.
- Gradually add 1 1/2 cups packed light brown sugar, beating until well combined.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, mash 1 1/2 cups cooked sweet potatoes until smooth.
- Add the mashed sweet potatoes, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice to the wet ingredients. Mix until thoroughly combined.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Gently fold in 1 cup chopped pecans and the zest of 1 orange.
- Pour batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the bread springs back when lightly touched.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once completely cool, wrap the bread tightly in foil and store at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
42g
Fat
15g
Carbs
10g
