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
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)
1 t. Vanilla flavoring
(optional: grated orange peel or orange flavoring)
Stir or use electric mixer to add and mix 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.