Kumara and pecan loaf

Served warm with a slather of butter, this golden loaf is perfect for the cooler months of the year.

  • 1 hr 40 mins cooking
  • Makes 1 Item
  • Print


Kumara and pecan loaf
  • 200 gram butter, softened
  • 3/4 cup (165g) firmly packed brown sugar
  • 2 eggs
  • 3/4 cup (90g) pecans, chopped coarsely
  • 1/2 cup (40g) desiccated coconut
  • 1 cup mashed kumara
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (125ml) milk


Kumara and pecan loaf
  • 1
    Preheat oven to moderately slow (170°C (150°C fan-forced). Grease 14cm x 21cm loaf pan; line base and long sides with baking paper, extending paper 2cm over sides.
  • 2
    Beat butter, sugar and eggs in small bowl with electric mixer until just combined; transfer mixture to large bowl. Fold in nuts, coconut and kumara. Stir in sifted flour and milk, in two batches.
  • 3
    Spread mixture into pan; bake about 1 hour 40 minutes. Stand loaf 10 minutes; turn, top-side up, onto wire rack to cool.

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