Instructions

• Preheat the oven to 350°F (180°C) or 160°C for a fan oven. Line a 9×5 inch (approx. 23×13 cm) loaf pan with parchment paper.
• Sift the 1 ¾ cups all-purpose flour. In a medium bowl whisk together the sifted flour, 1 teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Set the dry mixture aside.
• In a large bowl whisk the ½ cup granulated sugar and ½ cup brown sugar until combined. Add 2 large eggs, ½ cup vegetable oil (or sunflower or corn oil as listed), 1 teaspoon pure vanilla extract, ?? cup water (use the amount shown in the ingredient list), and 1 cup cooked and mashed sweet potato. Whisk until the mixture is smooth and even.
• Add the dry ingredients to the wet ingredients and gently stir with a spatula or wooden spoon until there are no dry patches of flour; do not overmix.
• Fold in the ½ cup roughly chopped pecans.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Transfer the pan to a wire rack and allow the sweet potato bread to cool completely in the pan. Once fully cooled, lift the bread out using the parchment, slice, and serve.