Sweet Potato Pie Bread

By bweber

Ingredients

• 2 cups flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. ground mace
• 1 stick unsalted butter, softened, 8 tablespoons
• 3/4 cup packed dark brown sugar
• 2 eggs
• 1 cup mashed cooked sweet potato
• 2/3 cup buttermilk
• 1/2 cup chopped toasted pecans
• MARSHMALLOW GLAZE
• 1/2 cup marshmallow creme
• 1 tbsp. heavy cream

Preparation

Step 1

Preheat oven to 350.Coat six 4 x 2 1/2 inch mini loaf pans or disposable foil mini loaf pans with nonstick spray.

Whisk together flour, cinnamon, nutmeg, salt, baking powder, baking soda, and mace in a bowl. Set dry ingredients aside.

Using a hand mixer, cream together butter and brown sugar in a bowl til mixture is light an fluffy. Beat eggs into creamed mixture one at a time, fully incorporating the first before adding the second.

Heat mashed sweet potato in small skillet over medium heat, stirring constantly to evaporate excess liquid, about 5 minutes. Gently stir sweet potato into the creamed mixture to blend.

Alternately stir the flour mixture and buttermilk into the creamed mixture, starting and ending with flour mixture. Stir only til ingredients are mixed. Stir in pecans.

Transfer batter to prepared pans. Bake loaves til golden and toothpick inserted in centers comes out clean, 45 to 50 minutes. Cool loaves in pans on a rack for 15 minutes, then emote from pans and cool completely on rack. Whisk together marshmallow creme and cream in a bowl til smooth. Drizzle glaze over tops of thoroughly cooled loaves.
You can make these ahead and allow to cool completely. Wrap loaves in freeze paper and freeze up to 1 month. To serve, thaw loaves to room temperature before applying marshmallow glaze.Use a fork to drizzle the glaze over the tops of these little loaves. You can also serve slices of the bread with the marshmallow glaze on the side for dunking.