#sweetpotatobread#sweetbread
Hi folks, I’m back. I hope you missed me. I sure missed blogging but I’d be lying if I said I missed it as much as I enjoyed the last few weekends of traveling and spending time with friends. My hope was to have time to check in with you while I was out gallivanting around the country and that just didn’t happen. No worries, I have lots to share with you over the next few post. I squeezed in enough time to try out this Sweet Potato Nut Bread recipe before I left and if you’ve been following me, you know I’m on a bread craze, lately.

Of all things; fattening bread… I should be ashamed of myself for baking all this goodness to give away to my weak co-workers and neighbors who can’t resist my baked goods. I sure can’t have this devil sitting around my house tempting me; now can I? That’s why I bake and share, that way, I’m spreading the devil love all around. One little slice satisfies this naughty craving that’s been creeping up these days. Sweetie Pie…this moist, spicy, nutty bread is the bomb. This bread is perfect with a cup of coffee on a crisp fall morning and best of all, it’s easy sneezy.
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Ingredients:
3 1/2 cups all-purpose flour
1 tbs. baking powder
1 1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
4 eggs
2 1/2 cups sugar
2/3 cup oil
1 can (about 16 ounces) sweet potatoes, drained, mashed
2/3 cup water
1 cup chopped pecans

Directions:
Heat oven to 350 degrees. Grease and flour 2 (8×4-inch) pans. Sift flour, baking powder, baking soda, cloves, nutmeg, cinnamon and salt together in a medium size bowl. Beat eggs in a mixing bowl until blended. Add sugar and oil. Blend well. Add sweet potatoes and water. Blend until incorporated. Add flour mixture; stir just until moistened and all ingredients are blended. Stir in nuts. Pour batter into prepared pans. Bake 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks.
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