gorgeous loaf of tea bread she had made with a wonderful decorative loaf pan from Williams-Sonoma. 2) My parents sent me home with some sweet potatoes fresh from their garden.
Sweet Potato-Pecan Tea Bread
2-1/2 cups whole-wheat flour
1/2 cup cornmeal
2 teaspoons baking soda
1 teaspoon ground ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup butter, at room temperature
2 cups sugar
2 cups cooked sweet potatoes (mashed or whirled through a food processor)
2/3 cup water
2/3 cup chopped pecans
Preheat oven to 350 degrees. Prepare loaf pan with cooking spray.
In a mixing bowl, combine flour, cornmeal, soda, ginger, cinnamon, cloves, nutmeg and salt.
In a separate mixing bowl, combine butter and sugar and mix well. Beat in sweet potatoes, eggs and water. Add the dry ingredients and combine just until blended. Fold in the pecans. Pour into prepared pan and bake for 55-65 minutes or until a knife inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes, then turn out onto rack and allow to cool completely. (Or sneak a nice hot slice, as I did!)