Recipe adapted from Jubilee by Toni Tipton-Martin (Clarkson Potter, 2019)
Softened butter and flour for the loaf pan
½ cup chopped pecans
½ cup dried cranberries
1½ cups flour, divided
2 teaspoons baking powder
½ teaspoon salt
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground or freshly grated nutmeg
¼ teaspoon ground ginger
1 cup mashed cooked sweet potatoes, at room temperature
2 large eggs, beaten
½ cup butter, melted
½ cup whole milk
Preheat the oven Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
In a small bowl, toss together pecans, cranberries, and 2 tablespoons of the flour and set aside. In a large bowl, whisk together the remaining 1 cup plus 6 tablespoons flour, baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger. Make a well in the center and add sweet potatoes, eggs, melted butter, and milk. With a wooden spoon, stir batter until just combined. Gently fold in the nut mixture.
Spoon batter evenly the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool for 5 minutes in pan, then turn out onto a wire rack to cool slightly. Serve warm.