Savory Sweet Potato Pan Bread Food

SAVORY SWEET POTATO BREAD

Savory Sweet Potato Bread image

Yet another good way to eat sweet potatoes! This is good for breakfast or with dinner. Serve it warm...and offer a little butter or cream cheese to go with it! (from an Easy to Bake Easy to Make recipe)

Provided by Cherie Hammond

Number Of Ingredients 9

Ingredients

3/4 c all-purpose flour
3/4 c whole wheat flour
1 Tbsp minced onion
1 1/4 tsp baking soda
1/2 tsp salt
1 1/4 c sweet potatoes, uncooked, peeled and shredded (about 2 medium)
1/3 c sugar
1/3 c vegetable oil
2 eggs

Steps:

1. Preheat oven to 350 degrees. Grease bottom of an 8-inch round baking pan.
2. Combine both flours, onion, baking soda and salt in a medium bowl; mix well and set aside.
3. Combine sweet potatoes, sugar, oil and eggs in a large bowl; mix well.
4. Add flour mixture to sweet potato mixture; stir until combined. Spread batter evenly in prepared pan.
5. Bake bread until toothpick inserted in center comes out clean, 25-30 minutes. Plan pan on wire rack to cool slightly. Cut into wedges and serve warm!
6. Hint...since you only need 1 tablespoon of minced onion in this recipe, you can mince the whole onion and freeze portions up to 3 months to use later!

SOUTHERN SWEET POTATO BREAD

Southern Sweet Potato Bread image

Once you enjoy a slice of this moist and dense quick bread, you'll have a hard time believing something so luscious can be made without butter. Plus, you can whip up this sweet, spiced quick bread recipe and have it in the oven in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 12

Number Of Ingredients 10

Ingredients

1 1/2 cups Gold Medal™ self-rising flour
1 cup sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
2 tablespoons milk
2 eggs, slightly beaten
1 cup mashed cooked sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins

Steps:

Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 320, Carbohydrate 38 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 22 g, TransFat 0 g

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