Sweet Potato Bread I

SUBMITTED BY: Mary E. Crain PHOTO BY: EMMA37

"A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well."

SERVINGS & SCALING

Original recipe yield: 1 - 9 x 5 inch loaf

USMETRIC

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INGREDIENTS

1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potatoes
1/2 cup chopped pecans

READ REVIEWS (46)

DIRECTIONS

Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

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REVIEWS

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Reviewed on May 10, 2005 by chellebelle

This is delicious! The changes I made were to add 1/2 teaspoon of allspice along with the cinnamon and nutmeg and used 3/4 cup each of white and brown sugar instead of all white. I used apple juice instead of water for the liquid. This is a very sweet bread, so if you don't like that you might want to try a different recipe. It is moist, fragrantly spicy and a little less heavy than a similar recipe with pumpkin would be.

12 users found this review helpful

Reviewed on Jun. 28, 2003 by JFLAMINGO

This is a great way to use up any leftover sweet potatoes that you may have. That's what I did and my husband and children loved this bread. I'll be making it again. Thanks for the recipe.

9 users found this review helpful

Reviewed on Sep. 19, 2003 by SARAKM

I made this with canned sweet potatoes, left the nuts out, and then baked it in a Pampered Chef Mini-Muffin Pan! I had to double the recipe because the kids kept coming! What a great way to sneak in a veggie!

8 users found this review helpful

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