Sweet Potato Bread

                              Sweet Potato Bread

November means Thanksgiving, and in addition to delicious Candied Yams & Sweet Potato Casseroles for that big day, I think about Sweet Potato Bread.  It makes a fine hostess gift, a great loaf for gift-giving, and a delicious breakfast loaf to have on hand to feed hungry guests (freeze ahead & take out & heat for a trouble-free/time-saving meal).  It’s also a good comfort snack for when you just want to relax in front of the fire or TV.  I developed this recipe a few years ago and even won a prize for it!  It is a very moist bread with a nice Molasses flavor.
Note:  For the flour, you can use 1 C. flour & 1/2 C. Spelt, or 1 C. flour and 1/2 C. all purpose gluten-free baking mix with 1/2 t. Xantham Gum.  Either gives great results.

SWEET POTATO BREAD

Preheat oven to 350 degrees.  Peel & boil in water enough Sweet Potatoes to yield 1 1/2 C.  Meanwhile, grease & flour only the bottom of a 9 x 5 baking dish, or 2 small baking tins (you can also double the recipe & bake in a Bundt pan). Mix the following ingredients in a small bowl:
1 1/2 C All Purpose Flour (I use 1 C. flour & 1/2 C. spelt flour)
1 t. Baking Soda
1 t. Salt
1/2 t. Cinnamon
1/2 t. Nutmeg
1/4 t. ground Cloves
1/4 t. Ginger
Then in larger bowl blend together in this order after each addition:
  1/3 C. oil
  1/3 C. Molasses
  1/2 C. Brown Sugar
  1 1/2 C. cooked, mashed Sweet Potatoes (press down slightly in cup but don’t pack)
  2 Eggs
  1/3 Milk
  1 t. Vanilla flavoring
  (optional:  grated orange peel or orange flavoring)
Stir dry ingredients into Sweet Potato mixture.  Turn into pan.  Bake at 350 for 1 hour.  Test with a clean butter knife in center.  Don’t overcook.  When done, use knife to clear sides and turn out on rack to cool, or slather with butter and eat while hot.