Sweet Potato Bread
Recipe: #3747
December 28, 2011
Categories: Breads, Sweet Potato/Yam, Oven Bake, Kosher, Non-Dairy, Vegetarian, Quick Breads, more
"Another Penzey's Recipe! I can't wait to try a GF version of this. I might use Jersey sweet potatoes. My favorites!!!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (80 g)
- Calories 265.8
- Total Fat - 9.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 27.3 mg
- Sodium - 176.7 mg
- Total Carbohydrate - 41.9 g
- Dietary Fiber - 1 g
- Sugars - 25.5 g
- Protein - 3.1 g
- Calcium - 26.6 mg
- Iron - 0.6 mg
- Vitamin C - 2.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°.
Step 2
In a large bowl, combine dry ingredients: flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt. Mix well.
Step 3
In a small bowl, combine wet ingredients: Eggs, sweet potatoes, oil and water.
Step 4
Mix wet ingredients into dry ingredients and blend just until moistened.
Step 5
Spoon into a greased and floured 9X5 loaf pan, Sprinkle with vanilla sugar (or regular granulated should be fine).
Step 6
Bake at 350° for 50-60 minutes, until a toothpick inserted near the center comes out cleanly. Cool for 10 minutes before removing from pan to a wire rack to finish cooling.
Tips
No special items needed.
1 Reviews
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