Candied Yam Bread Using Leftovers
Transform your holiday leftovers into a crowd-pleasing treat with this Candied Yam Bread, a moist and flavorful quick bread recipe that puts those mashed candied yams to delicious use. Perfectly spiced with cinnamon and nutmeg, each bite delivers a cozy blend of sweet and earthy flavors, complemented by optional crunchy pecans or walnuts for added texture. With minimal prep time and a no-fuss baking process, this recipe is an effortless way to reduce food waste while creating a homemade dessert or breakfast loaf that's perfect for holiday mornings, coffee pairs, or sweet gifts. Discover the magic of repurposing leftovers into something truly indulgent!
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Recipe Information
Ingredients
- 1 cup leftover candied yams (mashed)
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 eggs
- 0.25 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 0.25 cup milk (or plant-based milk)
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, beat the eggs, then mix in the melted butter, vanilla extract, milk, and mashed candied yams until well combined.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together using a spatula or wooden spoon, being careful not to overmix. The batter will be thick.
If using, fold in the chopped pecans or walnuts until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature and enjoy! The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 25.8 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
