Raisin Sweet Potato Bread

Name: Raisin Sweet Potato Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 2 loaves (16 slices each).
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 large Nellie’s Free Range Eggs; 3 teaspoons vanilla extract; 3/4 cup raisins

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.

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 large Nellie’s Free Range 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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.

Nutrition Facts

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

Originally published as Raisin Sweet Potato Bread in Country Extra November 2003

Reviews

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misscoffeepot

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.