Categories: Bread

Ingredients

• * 1 large sweet potato (about 12 ounces)
• * 2 teaspoons butter
• * 1/3 cup chopped pecans
• * 2 tablespoons dark brown sugar
• * 1 1/2 cups all-purpose flour
• * 1/2 cup whole wheat flour
• * 3/4 cup packed dark brown sugar
• * 2 teaspoons baking powder
• * 1 teaspoon ground cinnamon
• * 3/4 teaspoon salt
• * 1/4 teaspoon ground nutmeg
• * 2/3 cup fresh orange juice
• * 3 tablespoons vegetable oil
• * 1 large egg, lightly beaten
• * Cooking spray

Directions

1. Preheat oven to 350°.

2. Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.

3. Place butter in a small microwave-safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar.

4. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through nutmeg) in a large bowl, stirring with a whisk. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.

5. Spoon batter into an 8 × 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf; gently press into batter.

6. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on wire rack.

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