Southern Sweet Potato Bread

Miss Annie's Note:

This is outstanding. It is really so much better with fresh cooked sweet potatoes.

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 10

• 1 ½ cups sifted self-rising flour
• 1 teaspoon nutmeg
• ½ teaspoon cinnamon
• 1 cup sugar
• 2 eggs , lightly beaten
• ½ cup vegetable oil
• 2 tablespoons milk
• 1 cup mashed cooked sweet potato
• 1 cup chopped pecans
• ½ cup golden raisin

Directions:

1. Preheat oven to 325ºF.
2. Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
3. Stir together flour and spices in mixing bowl.
4. With a spoon, stir in sugar, eggs, oil and milk; blend well.
5. Stir in sweet potatoes, pecans and raisins.
6. Pour batter into prepared pan.
7. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
8. Cool in pan 15 minutes.
9. Remove from pan and cool on wire rack.
10. For easier slicing, wrap loaf and store overnight in a cool place.
11. Bread mellows over time and will keep for several days.
12. NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.

Reviews

[worldmom12]

This is an amazing quick bread and a nice change of pace from banana and pumpkin breads. I had a bunch of leftover sweet potatoes, so I made four loaves of this today. I cut the sugar by 25% and it was still plenty sweet. I'll probably cut the sugar in half next time. I also substituted brown sugar for half the sugar, used a combo of pecans and walnuts, and omitted the raisins. I found that I had to add quite a bit more milk to get a bread batter consistency - maybe 3-4 more tablespoons per loaf - but other than that, everything went as expected. We really, really liked this and I will definitely make it again. Yum!

[Chef #631668]

My 4 year old and twin 19 month olds loved it! I'm always looking for ways to get extra veggies in them. I cut the sugar to 1/2 cup and will likely cut it again or omit it all together. I found the raisins, soaked first in hot water, provided lots of sweetness. I, too, used extra sweet potatoes as I had them all mashed up and I used 1/2 cup plain flour and 1 cup whole meal. I had to add a bit more milk to make it the right consistency. And I ran out of oil, so I used some butter. Yum.

[FreeLady]

This bread is moist and flavorful, next time, i will use more sweet potato. I like a little more potato density, but a good bread.