Sweet Potato Bread

Sweet Potato Bread Adapted by Nancy from Richard’s Mom’s recipe for Pumpkin Bread.

Pre-heat oven to 350 Degrees Bake 1 1/4 hours in greased large tube pan, or for 1 hour in 2 standard loaf pans, or 3 1-lb coffee cans.
Adjust cooking time for oven and size of pans used.

Cream together: 2 sticks softened butter 1 3/4 cup white sugar

Add: 3 eggs, one at a time, beat thoroughly after each egg.

Add: 1 tsp. vanilla extract 2 cups packed prepared sweet potatoes (baked, peeled, strained/riced) - dark orange ones are best! (yams)

Mix together then add slowly to above ingredients with wooden spoon or slow beater: (adjust spices to taste) 3 1/2 c. sifted flour 2 tsp. baking powder 1 tsp. baking soda 1-1/2 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground cloves 1/2 tsp. nutmeg 1/2 tsp. ground ginger 1/2 tsp. ground allspice 1/2 to 1 c. chopped nuts (pecans)

Bake at 350 degrees in GREASED pan, 1-1/4 hour or till knife inserted in center comes out clean. Usually, the bread will pull away from the sides of the pan when done. Top will be cracked. Cool a little, then remove from pan.
Serves well warm or cool, with vanilla ice cream or whipped cream. Freezes Well.

This entry was posted on Monday, November 29th, 2004 at 8:36 pm and is filed under Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

3 Responses to “Sweet Potato Bread”

Charlie H
December 9th, 2004 20:19
1

Nancy as a fellow baker i have tried your pie recipes and have had wonderful compliments on them i how ever am looking foe a recipe that my great grandma used to make in number two tin cans “im not shure what the number size actually is “” for but if i recall the name was boston brown bread it was baked in the cans and was always excellent with a spread of cream cheese on it i do know that the bread had raisins in it any ideas or help ???? Sincerely Charlie H in ohio
P.S… Congrads to the newest family member God bless you all the way
Nancy
March 19th, 2005 14:47
2

Thanks, Charlie. I’m not familiar with the Boston Brown Bread. I think people must have used the tin cans for baking perhaps during the depression or the war when baking pans might have not been available. My guess.
Charlie H.
April 30th, 2005 12:16
3

thanks Nancy i did do a little more searching on my bread and found out that the tins are used for baking the bread in and i am still searching for the recipe for the bread i did find out that when you baked this bread you sit the tins in a baking pan with water in the pan “for moistness i guess ” but if you would like i will share this recipe with you if you would like it to try Charlie h