Sweet Potato Nut Bread Food

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 WITH PECANS

Steps:

• Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
• In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
• Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

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.

CRANBERRY-SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
• In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

SOUTHERN SWEET POTATO BREAD

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.

SWEET POTATO BANANA BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Spray loaf pan with non-stick spray.
• 2. In a bowl, combine bananas, sweet potatoes, brown sugar, oil, vanilla, and eggs.
• 3. In a separate bowl, combine flour, baking soda, baking powder, and cinnamon.
• 4. Stir the flour mixture into the banana mixture only until just combined.
• 5. Fold in nuts.
• 6. Pour into prepared pan.
• 7. Bake for 50-60 minutes or until a toothpick comes out clean.
• 8. Cool for 10-15 minutes and remove from pan.
• 9. Mix glaze.
• 10. Pour glaze on cooled bread.
• 11. VARIATION*** I have used canned organic butternut squash in place of the sweet potatoes. Pumpkin spice liquid coffee creamer can be substituted for milk in the glaze.

CRANBERRY SWEET POTATO BREAD

Steps:

• Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

SWEET POTATO NUT BREAD

Steps:

• In large bowl add flour, baking powder, salt, nutmeg and cinnamon.
• In another large bowl, combine the pumpkin, sugar, milk and eggs.
• Add it to the dry ingredients, And add the butter and mix until well blended.
• Stir in pecans.
• Spread mixture in a loaf pan evenly.
• Bake in a preheated oven at 350 degrees for 45 to 55 min's or until inserted toothpick in the center comes out clean.
• (9x5x3-in loafpan is what I would use).

SAVORY SWEET POTATO BREAD (PALEO, NUT FREE)

Steps:

• Preheat oven to 350 degrees F.
• Wash sweet potato and cut into cubes, then steam in a steamer pot until tender. Cool to room temperature.
• Add cooled sweet potato, egg and olive oil to food processor* Blend until well mixed.
• Add in cassava flour, thyme, baking soda and salt. Mix with a spatula, then blend.
• Add in water, mix with a spatula and then blend until smooth.
• Pour batter into a lined 8" x 4" baking pan. Bake at 350 degrees for 60 minutes.
• Remove bread from oven and cool in pan to room temperature, or for at least 15 minutes. Then, transfer to a cooling rack to further cool and release some moisture.

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 SWIRL BREAD

Steps:

• Whisk together flour and baking soda in a bowl and set aside. Combine melted butter, brown sugar, sour cream, eggs, mashed sweet potatoes and vanilla extract in a large bowl mixing with a spoon. Add flour mixture to sweet potato mixture and stir with spoon to combine. Spray a 9 x 5 bread pan with cooking spray and add mixture to pan. Add swirl

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 APPLE BREAD

Steps:

• Preheat the oven to 325 degrees.
• Oil two 9 x 4 bread baking pans
• Whisk together dry ingredients in a large bowl.
• With an electric mixer mix wet ingredients in a larger separate bowl until the mixture gets thicker and more pale(about 5 minutes).
• Chop the apples and nuts (I pulsed mine in my food processor several times) Stir the apples and nuts into the wet ingredients.
• Pour the dry ingredients into the wet and stir together until just combined.
• Pour the batter evenly into two greased 9 x 4 inch loaf pans and lightly smooth the top.
• Bake for about 60 minutes until a toothpick inserted in the center comes out clean.

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.

GLUTEN-FREE SWEET POTATO BREAD

Steps:

• Preheat oven to 350 °F (175 °C).
• Grease and line an 8.5 x 4.5 inch or a 9 x 5-inch loaf pan with a strip of parchment paper down the middle of the pan with enough excess on each end to act as handles later.
• Add the oats to a food processor and process until a coarse flour is formed. If you already have oat flour just put it into the food processor and continue with the next step. If you don't have a food processor see the recipe notes.
• Add the sweet potato flesh, sugar, nut/seed butter (or oil), milk, apple cider vinegar, cinnamon, ginger, nutmeg and salt and process until smooth.
• Add the sorghum flour, baking powder and baking soda. Process/mix again until it's all combined.
• Remove the blade, then spoon the batter into your prepared loaf pan. Dip a spatula in some water, give it a shake to remove any excess, then use it to smooth out the top. Re-dip as necessary.
• Sprinkle with the chopped nuts and a very generous amount of coarse sugar then put in the oven on the middle shelf. Bake for about 55 to 60 minutes until it looks done, is coming away from the sides of the pan, and a toothpick, skewer or sharp thin knife inserted into the middle comes out clean.
• Gently remove from the pan and place on a cooling rack. Remove the parchment paper and allow to cool completely before cutting or storing.

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.

SWEET POTATO AND ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

SWEET POTATO BREAD - GLUTEN FREE & VEGAN

Steps:

• First, preheat your oven to 350F. In a small bowl, combine 2 tbsp of Ground Flax with 6 tbsp of Water to form an "egg." Set Aside.
• Second, combine all dry ingredients in a medium bowl and stir well.
• In a large bowl, combine the Sweet Potato Mash, Almond Butter, Plant Milk, Flax Egg, Coconut Sugar, Vanilla Extract, and Apple Cider Vinegar. Mix until everything is well incorporated, then add in the dry ingredients. Gently stir until well combined.
• Pour the batter into a greased or lined loaf pan, then bake for 60-70 minutes, or until a toothpick comes out cleanly.
• Let sit in the loaf for 10 minutes, then let cool completely on a baking rack before slicing. Store any leftovers at room temperature in a sealed container for up to 7 days.

SWEET POTATO BREAD OR MUFFINS

Steps:

• In a large mixing bowl, combine eggs, sugar, sweet potatoes, oil, and vanilla. Mix well with an electric mixer or by hand.
• Mix the dry ingredients and add to sweet potato mixture. Beat onhly enough to blend. Add the nuts or rainsins last.
• Pour into 2 greased and floured 8-inch loaf pans or 48 tiny muffin cups.
• Bake in a 350 ovne for 50 to 60 minutes for loaves, or 20 to 25 minutes for muffins.

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.