Spiced Sweet Potato Bread

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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This nutty, spiced sweet potato bread pairs nicely with a warm cup of tea or coffee and whipped honey butter. It is best warm right from the oven after cooling about 15 minutes. You can place extra loaves in a freezer, wrapped in foil and placed into freezer bags and they will keep for a few months. When ready to consume, thaw overnight or bake in the oven for 15 minutes at 350 F. This recipe makes one large loaf, or 4 mini loaves.

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Spiced Sweet Potato Bread

Ingredients

  • 1 boiled sweet potato, peeled and chopped
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add the cooled sweet potato, eggs, oil and water to a Magic Bullet pitcher and blend.
  3. Add the flour, baking soda, cinnamon, nutmeg and salt to a large mixing bowl.
  4. Pour the sweet potato mixture over the dry ingredients and stir.
  5. Stir in the pecans.
  6. Pour into a greased 9×4 inch loaf pan and bake for 1 hour.

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Makes 1 loaf

 

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