ROASTED SWEET POTATO QUICK BREAD
Provided by Alex Guarnaschelli
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
- Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
- Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
- Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
- Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.
SWEET POTATO CINNAMON BREAD
My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 4 loaves (6 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 299 calories, Fat 10g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
SOUTHERN SWEET POTATO BREAD WITH PECANS
A fragrant southern style quick bread. Perfect for the holidays.
Provided by Tanja Miller
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 38.7 g, Cholesterol 31.2 mg, Fat 16.9 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.1 g, Sodium 149.5 mg, Sugar 22 g
SWEET POTATO BREAD
We raise and sell sweet potatoes on our farm in the lower part of Texas panhandle. Years ago, a customer shared his wife's sweet potato bread recipe with me. It's been a family favorite ever since. -Joan Helms, Quitaque, Texas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO QUICK BREAD
Make and share this Sweet Potato Quick Bread recipe from Food.com.
Provided by CandyTX
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350~.
- Butter and flour 9 X 5 loaf pan.
- Combine salt, flour, cinnamon, baking soda, and baking powder.
- In a large bowl combine, sugar, sweet potatoes, vegetable oil, eggs, and vanilla.
- Stir in dry ingredients, add walnuts and raisins.
- Transfer to pan and bake for 1 hour.
Nutrition Facts : Calories 3760.8, Fat 129.8, SaturatedFat 17.6, Cholesterol 634.5, Sodium 2390.9, Carbohydrate 601.3, Fiber 30.6, Sugar 315.2, Protein 67.1
SOUTHERN SWEET POTATO BREAD
Once you enjoy a slice of this moist and dense quick bread, you'll have a hard time believing something so luscious can be made without butter. Plus, you can whip up this sweet, spiced quick bread recipe and have it in the oven in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320, Carbohydrate 38 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 22 g, TransFat 0 g
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