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Sweet Potato Bread


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


  1. Preheat the oven Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
  2. 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.
  3. 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.
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