Yesterday morning the postie delivered Rachel Allen’s new book called Bake, and I could hardly wait to sit down in the evening and enjoy my new book. This book is wonderful, I love it, it’s packed full of recipes that make you want to get in the kitchen and bake! For me this is sign of a truly worthwhile book and one I know I will get plenty use of. So this morning I wasted no time in starting my mission to bake from my new book. This moist Sweet Potato and Pecan Bread is a delight with it's sweet yet spicy flavours of nutmeg, mixed spice and cinnamon. One bite and you’ll want more. This robust and luscious loaf is excellent and easy to love!
Sweet Potato and Pecan Bread
150ml (¼ pint) vegetable oil
200g (7oz) soft light brown sugar
300g (11oz) sweet potato, peeled and grated
100g (3 ½oz) pecans, chopped
180g (6 ½ oz) self-raising flour
Pinch of salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice
13 x 23cm (5 x9in) loaf tin
Preheat the oven to 150oC (300oF), Gas mark 2. Line the loaf tin with parchment paper.
Beat the eggs in a large bowl, then add the oil, sugar, grated sweet potato and chopped pecans. Sift in the dry ingredients and bring the mixture together using a wooden or metal spoon.
Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean.
Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
You can use walnuts instead of pecans, if you like, or add raisins or other dried fruit.