Pecan and Sweet Potato Bread

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 large eggs at room temperature
• 1.5 cups flour for dusting all-purpose plus more the pan
• 0.7 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.3 cup brown sugar light packed
• 0.5 teaspoon nutmeg freshly ground
• 0.5 cup pecans whole toasted coarsely chopped
• 1 teaspoon salt fine
• 1 cup sweet potatoes and into 
• 8 tablespoons butter unsalted melted plus more for coating the pan (1 stick)
• 1 teaspoon vanilla extract 
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• blender
• loaf pan
• stand mixer
• spatula

Directions

1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; tap out the excess.
2. Combine the measured flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to aerate and break up any lumps; set aside.In the bowl of a stand mixer fitted with a paddle attachment, mix the sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute.
3. Add the melted butter and mix on low speed until smooth.
4. Add the eggs 1 at a time, mixing until fully incorporated, then mix in the vanilla.Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add half of the reserved flour mixture, then 1/4 cup of the milk. Repeat with the remaining flour mixture and milk, mixing until just combined, about 1 minute.
5. Remove the bowl from the mixer and fold in the nuts.
6. Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 55 to 60 minutes.
7. Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. It will last covered for up to 5 days.