Sweet Potato Bread Ii Food

SWEET POTATO BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.
• In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.
• Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.

MY SISTER'S SWEET POTATO BREAD

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
• In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
• Stir until just combined.
• Fold in walnuts.
• Pour into 2 standard loaf pans.
• Bake for 75 minutes or until thin knife inserted in center comes out clean.

SOUTHERN SWEET POTATO BREAD

Steps:

• Preheat oven to 325ºF.
• Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
• Stir together flour and spices in mixing bowl.
• With a spoon, stir in sugar, eggs, oil and milk; blend well.
• Stir in sweet potatoes, pecans and raisins.
• Pour batter into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• For easier slicing, wrap loaf and store overnight in a cool place.
• Bread mellows over time and will keep for several days.
• NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

SOUTHERN SWEET POTATO BREAD

Steps:

• Preheat oven to 350°F
• Add the flour, sugar, cinnamon, nutmeg and allspice to a mixing bowl. Whisk to combine the dry ingredients together.
• Next, add the vegetable oil, eggs and milk to the dry ingredients and combine using a hand mixer.
• Next, add the mashed sweet potatoes and mix to combine.
• Next, dust the pecans and raisins with flour then add the the bread batter. Mix to combine.
• Spray a 9 x 5 loaf pan with cooking spray (or grease with shortening) and add the batter.
• Bake for 1 hour and 15 minutes, or until done.
• All the bread to cool before serving.

SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease either a 8x4 or 9X5 inch loaf pan.
• Grab a large bowl. Stir the oil, eggs, mashed sweet potato, sugars and vanilla together.
• Sift the flour, baking powder, salt, cinnamon and nutmeg over the wet mixture.
• Fold the ingredients together until they are well combined but do not over-mix. It is ok if the batter is a little lumpy.
• Bake in the pre-heated oven for 50 to 60 minutes if you use a 9x5 inch pan or an extra 10 minutes if you use a 8x4 inch pan. Check the bread with a toothpick. When a toothpick inserted in the middle comes out with just a few crumbs on it, it is done.
• Cool in the pan for 15 minutes then remove the bread from the pan and let it cool on a wire rack.

SWEET POTATO BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.

SWEET POTATO BREAD

Steps:

• Preheat 350°F or 175°C and set an oven rack in the middle position.
• Whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt in a mixing bowl.
• Add eggs, mashed sweet potato, oil, water, nuts, and vanilla to the same bowl. Mix until well combined.
• Pour the batter into a parchment paper lined bread pan and bake for 50 to 60 minutes, or until tester inserted into the center comes out clean.
• Remove from oven and let cool for about 10 minutes. Then, remove and place on a wire rack to cool completely.

SOUTHERN SWEET POTATO BREAD

Steps:

• Preheat your oven to 350F. Butter an 8x4 inch loaf pan and set aside.
• In a small bowl, mix the pecans and cranberries with 2 Tbsp of the flour. Set aside.
• In a large bowl, mix the remaining flour with the baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger.
• Add the sweet potatoes, eggs, melted butter, and milk to your flour mixture. Stir the batter until well moistened.
• Fold in the pecan and cranberry mixture.
• Pour the batter into the prepared loaf pan. Sprinkle the top of the batter with additional chopped pecans, if desired.
• Bake for 60-70 minutes, until a toothpick inserted in the center of the loaf comes out clean.
• Let cool for 5 minutes in the pan before turning the loaf out onto a wire rack to cool slightly.
• Serve warm.

SWEET POTATO BREAD

Steps:

• In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees. Spray a 9x5 loaf pan (or mini loaf pans) with cooking spray. Set aside.
• In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
• Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
• Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
• Stir in chopped pecans.
• Pour evenly into prepared pan(s). For the 9x5 pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean.** The smaller loaves will take about 45 minutes to bake.
• Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
• Store in an airtight container.

SWEET POTATO BREAD RECIPE

Steps:

• Heat the oven to 350°F (175°C, 170° for fan ovens).
• Grease and flour or line two 2 pound loaf pans (should be about 9 x 5 inches or 23 x 13 centimeters).
• In a large bowl, mix together the sugar, milk, oil, vanilla, sweet potatoes and eggs until well blended.
• Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Add the dry ingredients to the sweet potato mixture and stir just until moistened.
• Stir in the cranberries or raisins and pecans. (Or divide the batter evenly between two bowls after stirring in the pecans. Stir half a cup of dried cranberries into one bowl and half a cup of raisins or sultanas into the other.)
• Put the batter in the loaf pans, dividing evenly if you have not already divided the mixture.
• Bake 50 to 60 minutes or until a skewer or toothpick inserted in the centre comes out clean.
• Cool for 20 minutes before removing from the pans.
• Loosen the sides of the loaves from the pans (if you use liners you won't have to do this) and place right side up on a cooling rack.
• Cool for about 2 hours before slicing - if you can wait that long!
• The loaves will keep tightly wrapped at room temperature for up to 4 to 5 days.

SWEET POTATO SPICE BREAD

Steps:

• In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts., Transfer to 2 greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ROASTED SWEET POTATO QUICK BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
• Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
• Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
• Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
• Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.