Quick bread makes a festive, fun, and sweet treat to bring to the holiday party, a gift to your loved ones, or something to enjoy with your family. This recipe features nutritious sweet potato, fresh cranberries, rosemary, and toasted pecans to give it a nice flavor. Why not make this sweet treat this holiday season?
Fancy Sweet Potato Bread
This quick sweet potato bread makes a festive treat to bring to a holiday party or give as a gift. It features sweet potato and fresh cranberries, as well as candied rosemary and toasted pecans to add a lovely pop of flavor. Share it with family and friends!
Ingredients
Method
- Roast sweet potato at 400 degrees F, until tender. Cool, peel and set aside.
- Place fresh rosemary sprigs, in simple syrup, for at least 10 minutes or overnight. Remove sprigs from syrup, coat in granulated sugar and dry for at least 10 minutes. *Dry these in your pre-heated oven and they’ll break up nicely as you prepare the pans of batter.4 sprigs rosemary
- Lightly toast the pecans and set aside.
- Mash the sweet potato in a large bowl, then add kosher salt, ground cinnamon, ground nutmeg, ground cardamom, baking soda, baking powder, canola oil, granulated sugar, brown sugar and eggs. Whisk till well combined.1 tsp kosher salt, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 tsp ground cardamom, 1 cup canola oil, 2/3 cup granulated sugar, 1/3 cup brown sugar, packed, 3 large eggs
- Gently stir in the flour, then 3 oz of the pecans and the fresh cranberries.1 2/4 cup all-purpose flour
- Pour batter into greased loaf pans, then top with the remaining pecans and the candied rosemary (strip the stems and discard these).
- Bake at 350 degrees F. ~35 minutes for mini loaves and ~1h5m for 8×4 loaves.
- Cool completely, then enjoy!
