Brown Butter Sweet Potato Bread

12 slices
55 min

Brown Butter Sweet Potato Bread. The nuttiness of the brown butter complements the slight sweetness of the sweet potato. I also added pecans that I finely chopped in a food processor to the point where they were almost butter. It spreads the flavor of the nuts throughout the bread and you never come across a big chunk of pecan (which is great for 11-year olds who don’t like nuts in anything). I also made honey cinnamon butter to slather on top, but believe me, it tastes great plain. I made mine gluten free but all-purpose flour works just as well!

Brown Butter Sweet Potato Bread

Recipe details

  • 12  slices
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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Ingredients


  • 1 ½ cups gluten free flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • ⅓ cup dark brown sugar
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, browned
  • 2 eggs, at room temperature
  • 1 cup sweet potato puree
  • 1 teaspoon vanilla extract
  • ½ cup very finely chopped pecans
  • Honey cinnamon butter, optional

Instructions


Preheat the oven to 350ºF. Grease a loaf pan (I used 8 ½”x4 ½”).
Whisk together the flour, baking powder, salt and cinnamon.
In the bowl of an electric mixer, cream the butter and the sugar for about 3 minutes on medium speed. Add the eggs, sweet potatoes and vanilla. Mix until well combined.
Scrape down the sides and bottom of the bowl. Add the flour mixture all at once and mix until the flour is just combined. Fold in the pecans.
Transfer to the loaf pan and bake for 45 minutes or until a toothpick comes out with a few crumbs attached. Let rest in the pan for about 10 minutes and then invert onto a cooling rack to cool for at least another 10 minutes. Slice with a serrated knife, slather with butter and serve.

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