Sweet Potato Pumpkin Bread
This time of year, I find myself in the mood for sweet potatoes. Actually, that’s a lie, I’m always in the mood for sweet potatoes – fall just makes it more acceptable as they’re one of the best foods of the season.
With my recent sweet potato pie cupcakes, I was looking for other ways to incorporate one of my favorite foodstuffs into desserts. I came across a Pumpkin Bread recipe from Sally’s Baking Addiction and thought I could adapt it to feature sweet potato instead.
I swapped out half the pumpkin for mashed sweet potato, then swapped the ratios of the regular and dark brown sugars, for added flavor and richness. I then added chopped pecans in place of the original recipe’s chocolate chips, to add a nutty flavor. The result is a rich bread, filled with fall spices and sweet potato flavor – very reminiscent of sweet potato casserole. But what’s sweet potato casserole without toppings?
To top this bread, I created a sweet marshmallow fluff glaze to drizzle after the bread had cooled. I also added candied bourbon pecans, for added crunch and flavor. The glaze provides a touch of sweetness that pairs well with the nuttiness of the pecans.
The perfect treat to serve at Thanksgiving or any family gathering.
Sweet Potato Pumpkin Bread
Yields 1 loaf
Muffins
1 ¾ cups (220g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¾ teaspoon salt
2 large eggs, at room temperature
¾ cup (150g) dark brown sugar
½ cup (100g) granulated sugar
¾ cup (170g) mashed sweet potato
¾ cup (170g) pumpkin puree
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
1/4 cup (60ml) milk
2/3 cup (120g) chopped pecans
Marshmallow Fluff Glaze
½ cup powdered sugar
½ tsp vanilla
1/8 tsp salt
1 tbsp butter
¾ cup marshmallow fluff
Candied Bourbon Pecans
½ cup chopped pecans
1 tbsp bourbon (or substitute for water)
1 tbsp brown sugar
½ tsp cinnamon
½ tsp vanilla
Instructions
Make the Candied Bourbon Pecans: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix together pecans, bourbon, brown sugar, cinnamon and vanilla. Spread the pecans on the baking sheet. Bake for 10-15 minutes until lightly browned. Once done, allow to cool for 1 minute, then carefully remove from sheet with a rubber spatula to avoid sticking. Set aside to cool completely.
Make the Pumpkin Sweet Potato Bread: Adjust the oven rack to the lower third position and keep the oven at 350°F (177°C) degrees. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, spices and salt together until combined. Set aside.
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Do not overmix. Gently fold in the chopped pecans (not the candied pecans).
Pour the batter into the prepared loaf pan. Bake for 55-65 minutes. (To prevent over-browning, loosely cover with aluminum foil halfway through). The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
Make the Marshmallow Fluff Glaze: In a microwave-safe bowl, heat the butter and marshmallow fluff in the microwave in 30-second increments on 50% power until the butter is melted. Whisk vigorously to combine. Add in the powdered sugar, salt and vanilla. Add more powdered sugar if needed to reach desired consistency.
Immediately before serving, drizzle glaze over cooled bread using a spoon. Sprinkle with chopped bourbon pecans. (Note: after a few hours, the marshmallow fluff glaze may soak into the bread. It’s still edible, just not as picture-perfect).