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Sweet Potato Bread Recipe

Guest Author - Sandy Moyer


Sweet Potato Bread


This moist and flavorful quick bread is made with sweet potatoes, lightly spiced, and filled with dates and pecans.

  • 3 -1/2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 tsp. vanilla
  • 2 cups cooked and mashed sweet potatoes
  • 3 -1/2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 cup chopped dates
  • 3/4 cup chopped pecans

Preparation -
Grease 2 - 9" x 5" loaf pans or 3 - 7.5" x 3.5" loaf pans; set aside. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla. Mix well, then add the mashed sweet potatoes, and mix again. Mix the flour, baking soda, allspice, cinnamon, nutmeg and salt together in a separate bowl, Add the dry ingredient mixture to the sweet potato mixture. Stir to blend well, making sure all the dry ingredients are moistened, but do not beat. Stir in the dates and pecans. Divide the batter evenly between the prepared loaf pans. Bake in a preheated oven at 350° for 60 to 75 minutes or until a toothpick inserted in the center of a loaf comes out clean. Remove from the oven and allow the loaves to cool in the pans for about 15 minutes before removing. Place the loaves on a wire rack and let cool completely before slicing.


Recommended bakeware....

Doughmakers 1-lb. Loaf PanDoughmakers 1-lb. Loaf Pan
This loaf pan features sturdy handles and Doughmaker's pebble pattern finish that ensures easy release of baked goods from the pan every time. Doughmakers bakeware is constructed with straight sides for a tall rise and rolled edges to prevent bending and warping. Lighter and more durable than steel, it's guaranteed to never rust.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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