Preheat oven to 350 degrees. Lightly spray loaf pan with cooking spray. Coat lightly with flour. Set aside.
In bowl combine flour, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg. Set aside.
In large microwave-safe bowl, cook butter on 10 percent power (low) for 1-1/2 to 2-1/2 minutes or until very soft but not melted, checking and rearranging as necessary every 30 seconds.
To the softened butter add sugar and whisk until well combined. Add eggs, buttemrilk, and vanilla. Whisk until well-mixed (mixture may look curdled).
Add flour mixture and whish until well-combined. Fold in sweet potato. Spoon into prepared pan and spread evenly.
Bake 65-70 minutes or until top springs back when lightly touched and the split in the top appears dry. Cool on wire rack 10 minutes in pan. Remove from pan and cool completely, about 2 hours. Top with Clementine Peel (recipe below) just before serving.
Using a vegetable peeler, remove the peel from one clementine in strips. Combine peel strips with 1/4 c. honey in small microwavable bowl. Microwave on high for 30-40 seconds. Cover and let stand while cake cools for 2 hours.
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