Candied Yam Bread (Using Leftovers)

The solution to those yummy leftover candied yams! I don't measure when I make candied yams so sometimes the leftovers have more liquid. If there is some liquid in the candied yams, I use that in place of some of the milk, making sure I get 1/2 cup of total liquid. If the liquid drained from the candied yams looks particularly buttery, I use it in place of some of the butter, making sure to get 1/2 cup total for the fat measurement. If there isn't much liquid I just use the measurements stated in the recipe. This makes a yummy bread!

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• for dusting the pan and topping

• 2 -3  tablespoons  cinnamon sugar, mixture

• batter

• 1  cup  candied yams, solids
• 1⁄2 cup butter
• 1⁄2 cup sugar (Depending on how sweet the candied yams are you may want to add more sugar or use less, just to tast)
• 2  eggs
• 1⁄2 cup milk
• 1 1⁄2 cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt

• optional spices (mix into dry ingredients if you crave a spicier yam bread or leave out)

• 1  tablespoon pumpkin pie spice (optional)
• 1  teaspoon cinnamon (optional)

• mix in options

• 1⁄2 cup  chopped pecans
• 1⁄2 cup chocolate chips

Directions

1. Preheat oven to 350°F.
2. Butter a loaf pan and dust with a cinnamon sugar mixture.
3. Sift the dry ingredients in a mixing bowl and set aside.
4. Cream together the yams and sugar until smooth.
5. Add butter; mix.
6. Add eggs; mix.
7. Add milk; mix.
8. Fold the dry ingredients into the wet ingredients.
9. Fold in nuts and/or chocolate chips if using.
10. Pour batter into prepared loaf pan.
11. Sprinkle top with more cinnamon sugar mixture.
12. Bake for 60 minutes.
13. Cool 10 minutes.
14. Remove from pan to wire rack to cool completely.