Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup cooked and mashed sweet potatoes
- 1/2 cup chopped pecans
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Mixing spoon
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, cream butter and sugar together using an electric mixer until light and fluffy.
4. Add eggs to the butter mixture one at a time, mixing well after each addition.
5. Add buttermilk and mashed sweet potatoes to the butter mixture, and mix until well combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Fold in chopped pecans.
8. Pour the batter into the prepared loaf pan.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. Remove from oven and let cool in the pan for 10 minutes.
11. Remove the bread from the pan and let cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 1 loaf, serves 8-10 people
Nutritional information:
Per serving (based on 10 servings):
Calories: 358
Fat: 16g
Carbohydrates: 47g
Protein: 6g
Sodium: 470mg
Sugar: 17g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use canned pumpkin or mashed bananas.
- Instead of pecans, you can use walnuts or almonds.
Variations:
- Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the batter for a spiced version of the bread.
- Add 1/2 cup of raisins or dried cranberries to the batter for a fruity version of the bread.
Tips and tricks:
- Make sure the sweet potatoes are cooked and mashed before adding them to the batter.
- Don't overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from crumbling.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bread, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Slice the bread and serve it on a platter with a dollop of whipped cream or cream cheese frosting on top.
Garnishes:
Sprinkle chopped pecans or a dusting of powdered sugar on top of the bread before serving.
Pairings:
Serve the bread with a cup of hot tea or coffee for a cozy afternoon snack.
Suggested side dishes:
Pair the bread with a bowl of soup or a salad for a light lunch or dinner.
Troubleshooting advice:
- If the bread is too dry, try adding a tablespoon of milk to the batter.
- If the bread is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the sweet potatoes thoroughly before adding them to the batter.
- Store the bread in an airtight container to prevent it from spoiling.
Food history:
Powdowdie bread is a traditional New England dish that dates back to the 18th century. It was originally made with apples and cornmeal, but over time, sweet potatoes and other ingredients were added to the recipe.
Flavor profiles:
Powdowdie bread has a sweet and nutty flavor, with a slightly crunchy texture from the cornmeal and pecans.
Serving suggestions:
Serve the bread warm or at room temperature, sliced into thick pieces. It can be enjoyed on its own or with a spread of butter or jam.
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Region: Scottish