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Spiced Sweet Potato & Pecan Swirl Bread with Hibiscus Glaze
Discover a unique twist on homemade bread with this spiced sweet potato swirl, packed with pecans and topped with a tangy hibiscus glaze.
Experience a delightful fusion of earthy and sweet flavors with our Spiced Sweet Potato & Pecan Swirl Bread, crowned with a luscious hibiscus glaze. This bread combines the natural sweetness of sweet potatoes with the nutty crunch of pecans, offering a nutritious and flavorful twist on traditional homemade bread. Rich in vitamins A and C, sweet potatoes add a vibrant hue and moist texture, while pecans bring heart-healthy fats and antioxidants.
This recipe is perfect for those looking to explore unconventional ingredients in their baking endeavors. The aromatic spices enhance the bread's flavor profile, making it an excellent choice for a cozy breakfast or a delightful afternoon tea companion. The hibiscus glaze not only adds a beautiful, eye-catching finish but also introduces a subtle tartness that perfectly balances the sweetness, creating a sophisticated treat for your taste buds.
Recipe Overview
🥗 Vegetarian
Prep Time
25 mins
Cook Time
45 mins
Total Time
70 mins
Servings
8
Calories
350 kcal
per serving
Cuisine
Chinese
Discover a unique twist on homemade bread with this spiced sweet potato swirl, packed with pecans and topped with a tangy hibiscus glaze.
Ingredients
- • sweet potato puree: 1 cup
- • whole wheat flour: 2 cups
- • all-purpose flour: 1 cup
- • active dry yeast: 1 packet (2 1/4 teaspoons)
- • warm water: 3/4 cup
- • honey: 1/4 cup
- • unsalted butter, melted: 1/4 cup
- • pecans, chopped: 1 cup
- • ground cinnamon: 1 teaspoon
- • ground nutmeg: 1/2 teaspoon
- • ground ginger: 1/2 teaspoon
- • salt: 1 teaspoon
- • dried hibiscus flowers: 1/4 cup
- • powdered sugar: 1 cup
- • lemon juice: 2 tablespoons
Instructions
- 1 Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper and set aside.
- 2 In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
- 3 In a large mixing bowl, combine sweet potato puree, honey, and melted butter. Stir in the yeast mixture.
- 4 Gradually add whole wheat and all-purpose flour, salt, cinnamon, nutmeg, and ginger. Mix until a dough forms.
- 5 Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Incorporate the chopped pecans into the dough as you knead.
- 6 Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 7 Once risen, punch down the dough and roll it out into a rectangle about 1/2 inch thick. Roll the dough tightly into a log and place it in the prepared loaf pan.
- 8 Cover the loaf with a damp cloth and let it rise again for 30 minutes. Bake for 35-40 minutes until golden brown and it sounds hollow when tapped.
- 9 For the hibiscus glaze, steep the hibiscus flowers in boiling water for 5 minutes. Strain and mix the liquid with powdered sugar and lemon juice until smooth.
- 10 Let the bread cool for about 10 minutes before drizzling with hibiscus glaze. Slice and enjoy!
Serving Suggestions
- • Serve this delightful bread warm, with a light spread of almond butter or a dollop of Greek yogurt on the side. Pair it with a steaming cup of herbal tea, such as chamomile or ginger, to complement the floral notes of the hibiscus glaze. For a more indulgent treat, serve slices topped with a scoop of vanilla bean ice cream and a sprinkle of extra chopped pecans. This bread also makes an excellent base for creative sandwiches, pairing well with creamy cheeses and fresh greens.
Storage Tips
To maintain the freshness of your bread, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and reheat in the oven for a fresh-baked taste. Avoid refrigerating as it may dry out the bread.
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