Sweet Potato Bread With Cinnamon-rum-orange Glaze

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 2 (15 ounce) cans sweet potatoes, drained
• 2 cups sugar
• 2/3 cup vegetable oil or 2/3 cup canola oil
• 2 large eggs
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly ground nutmeg
• 3/4 teaspoon kosher salt
• 2/3 cup pecans, coarsely chopped
• 1/4 cup fresh orange juice
• 1/4 cup rum
• 1/2 cup sugar
• 2 cinnamon sticks

Recipe

• 1 position oven rack in the center of oven; preheat oven to 350 degrees; butter and flour a 10-inch bundt pan.
• 2 in the bowl of an electric mixer fitted with the paddle attachment on low speed; mash the sweet potatoes until smooth (this will make about 2 cups).
• 3 add in the sugar and oil; mix to combine.
• 4 add in the eggs, one at a time, mixing well after each addition; scrape down the sides of the bowl.
• 5 in another bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
• 6 add the flour mixture into the sweet potato mixture in three batches, mixing well after each addition; scrape down sides of bowl; do not overmix; stir in pecans.
• 7 pour batter into prepared pan; spin the pan to level the batter.
• 8 bake for about 1 hour and 10 minutes or until a wooden pick comes out clean.
• 9 remove to a wire rack to cool for 20 minutes before inverting onto the rack for glazing.
• 10 make the glaze: combine the orange juice, rum, sugar, and cinnamon sticks in a small saucepan.
• 11 bring to a simmer over low heat and reduce by half.
• 12 remove from heat and set aside to cool slightly before glazing.
• 13 using a pastry brush, brush the glaze generously over the still-warm bread; wait 10 minutes and glaze again.
• 14 serve at room temperature.