Sweet Potato Bread Tell a Friend

Rate this recipe:

Sweet Potato Bread 1 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 1/2 cups - flour
  • 2 teaspoons - baking powder
  • 1/4 teaspoons - salt
  • 1 teaspoons - cinnamon
  • 1/2 teaspoons - nutmeg
  • 1/2 teaspoons - ground cloves
  • 1/2 teaspoons - ginger
  • 1/2 cups - white sugar
  • 1/2 cups - brown sugar
  • 2 - eggs
  • 1/2 cups - applesauce
  • 2 tablespoons - milk
  • 1/4 cups - oil
  • 1 cups - sweet potatoes, cooked & mashed
  • 1 cups - nuts, walnuts or pecans
  • 1 cups - raisins
  • Directions:

    Cook one large sweet potato in boiling water, then put in cold water to cool; peel and mash. (You can use 1 cup canned sweet potatoes mashed, if preferred).
    In a large bowl mix mashed sweet potatoes, oil, eggs, milk, brown sugar, white sugar, and applesauce with spoon. Add flour, baking powder, spices, and salt, and continue mixing until thoroughly combined.
    Stir in nuts and raisins and mix 'til all ingredients are wet.
    Pour into a greased 9x5x3-inch bread pan. Bake in preheated 350 degree oven for 45 minutes. Cool for 15 minutes before removing from pan.

    Brief Description

    This bread, filled with raisins and nuts too, is great for breakfast, a snack or just about anytime!

    Main Ingredient:

    flour

    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min

    Notes

    For diabetic, other special diet needs, modify:
    white sugar substitute such as Great Value Endalzante: equal amount
    brown sugar: use Splenda sugar blend, needs half the amount (1/4 cup)
    can use liquid egg white in place of whole egg but whole eggs provide all of the essential amino acids necessary for building proteins in the body.
    Whole Milk: substitute rice milk or lowfat, skim or 2%, according to dietary need
    Do NOT use canned sweet potato unless you can find one with out sugar/corn syrup. I prefer fresh sweet potato anyway.

    When I make the next batch I will use English walnuts instead of pecans as well as Walnut oil.
    This is delicious with non-fat cream cheese and best served warm too.

    Source

    The Southern Lady Cooks

    Posted By:

    ascarr

    Posted On:

    July 8, 2012

    Print Recipe

    Comments

    1. A Carr says:

      For diabetic, other special diet needs, modify:
      white sugar substitute such as Great Value Endalzante: equal amount
      brown sugar: use Splenda sugar blend, needs half the amount (1/4 cup)
      can use liquid egg white in place of whole egg but whole eggs provide all of the essential amino acids necessary for building proteins in the body.
      Whole Milk: substitute rice milk or lowfat, skim or 2%, according to dietary need
      Do NOT use canned sweet potato unless you can find one with out sugar/corn syrup. I prefer fresh sweet potato anyway.

      When I make the next batch I will use English walnuts instead of pecans as well as Walnut oil.
      This is delicious with non-fat cream cheese and best served warm too.

    Speak Your Mind

    *