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Sweet Potato Bread Recipe

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This moist and spicy bread from field editor Rebecca Cook Jones of Henderson, Nevada gives a true feeling of fall. “My family isn’t fond of traditional sweet potatoes, so I make this yummy bread instead,” says Rebecca.

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16 Servings
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups mashed sweet potatoes (about 2 medium)
1/2 cup vegetable oil
6 tablespoons orange juice
1/2 cup chopped pecans

Directions

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in pecans.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Sweet Potato Bread published in Taste of Home October/November 2007, p10

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