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Dessert
2 loaves
1 hour
30 minutes
Chef Tom Fraker
This quick bread is perfect for a Sunday Brunch, Mother's Day, Easter, or just an easy weekend morning. The Hatch Peppers and dried apricots add a bit of sweet heat.
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup melted, unsalted butter
2 eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 pinch kosher salt
1/2 teaspoon Melissa’s whole nutmeg, ground (see note below)
1/2 teaspoon ground cinnamon (see note below)
2 packages Melissa’s dried apricots, chopped
1/3 cup whole milk
2 sweet potatoes, peeled, boiled, mashed (2 cups yield)
2 Melissa’s New Mexico Hatch Peppers, roasted, peeled, seeded, chopped
2 cups unsalted butter, softened
1 pinch kosher salt
Preheat the oven to 350ºF.
In a standing mixer, combine the sugars and the next 9 ingredients.
Grease 2 9X5-inch loaf pans with butter (sides and bottom). Dust the pan with sugar.
Pour the sweet potato mixture into the pan and place in the preheated oven. Bake for 1 hour or until a wooden skewer inserted into the center comes out clean.
In a bowl, combine the butter, chile and salt and place in the refrigerator until ready to use.
To serve, slice the bread, spread some of the compound butter over the slices and enjoy.
Chef's tip:
When possible, purchase whole nutmeg and use a microplane or fine grate from box grater to grate as needed. This will yield better flavor than stored, ground nutmeg that can taste like dirt when old. Store whole nutmeg and all dry spices away from heat in sealed glass jars, preferably in a dark, cool cabinet. Dispose of spices when they no longer have aroma or are discolored.
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