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Sweet Potato Bread

March 28, 2017

Sweet Potato Bread

1 1/2 cups all-purpose flour
2 1/4 tsp baking powder
1 tsp salt
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
2 Tbsp milk
2 eggs, slightly beaten
1 cup mashed cooked sweet potatoes
1 cup chopped pecans
1/2 cup raisins, optional

Heat oven to 350 degrees F. Grease bottom only of 8 x 4 loaf pan with shortening or butter.

In large bowl, stir together flour baking powder, salt, sugar, cinnamon and nutmeg; blend in oil, milk and eggs; stir in well sweet potatoes, pecans and raisins if using. Pour into prepared loaf pan.

Bake 75 minutes or until toothpick inserted in center comes out clean. Remove from oven, cool in pan 15 minutes, remove from pan to cooling rack. Cool completely, about 1 hour or so. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Variations:
Use Coconut flour to make Gluten Free bread
Use dried cranberries or cherries in place of raisins

https://www.facebook.com/145012965619103/photos/a.716815778438816.1073741869.145012965619103/901791709941221/?type=3&theater

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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