Raisin Sweet Potato Bread Recipe

5 1 2
Raisin Sweet Potato Bread Recipe
Raisin Sweet Potato Bread Recipe photo by Taste of Home
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Raisin Sweet Potato Bread Recipe

Read Reviews
5 1 2
Publisher Photo
This is a tasty bread with a moist center and crunchy crust. My mother asked me to make it for her 90th birthday party. Everyone who sampled it asked for the recipe.
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling

Ingredients

  • 2 cups self-rising flour
  • 2 cups sugar
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1-1/2 cups mashed cooked sweet potatoes
  • 1 cup canola oil
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 3/4 cup raisins

Directions

In a large bowl, combine the flour, sugar, cinnamon, nutmeg and cloves. In another large bowl, combine the sweet potatoes, oil, eggs and vanilla; stir into the dry ingredients just until moistened. Fold in raisins.
Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Raisin Sweet Potato Bread in Country Extra November 2003, p51

Nutritional Facts

1 slice: 168 calories, 7g fat (1g saturated fat), 20mg cholesterol, 99mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 2 cups self-rising flour
  • 2 cups sugar
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1-1/2 cups mashed cooked sweet potatoes
  • 1 cup canola oil
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 3/4 cup raisins
  1. In a large bowl, combine the flour, sugar, cinnamon, nutmeg and cloves. In another large bowl, combine the sweet potatoes, oil, eggs and vanilla; stir into the dry ingredients just until moistened. Fold in raisins.
  2. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Raisin Sweet Potato Bread in Country Extra November 2003, p51

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misscoffeepot User ID: 7519492 238578
Reviewed Dec. 1, 2015

"this was perfect after Thanksgiving, when I had just enough left over sweet potatos so make the recipe- Using self rising flour made it easy. It was very moist and mildly flavored. I had jumbo raisens on hand. I think I may flour the pans next time."

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