sweet potato bread recipe

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: SWEET POTATO BREAD : -------------------------------------------------------------------------------- : 1 c. corn meal : 1 c. sifted flour : 1 tsp. baking powder : 1 1/2 tsp. salt : 2 Tbsp. honey : 2 Tbsp. melted butter : 1 1/4 c. warm milk : 2 eggs, lightly beaten : 2 c. finely diced sweet potato : In a mixing bowl sift together corn meal, flour, baking : powder and salt. Combine additional honey, butter, warm milk : and eggs; mix until blended. Stir in sweet potato. Pour into : greased 8 x 8 x 2-inch baking pan. Bake at 400 degrees for one hour. : Cut into squares and serve with hot butter. : -------------------------------------------------------------------------------- : SWEET POTATO BREAD : -------------------------------------------------------------------------------- : 3 c. sugar : 4 eggs : 1/2 c. milk : 2/3 c. water : 2 tsp. soda : 1 tsp. nutmeg : 1 tsp. cinnamon : 1 tsp. pumpkin pie spice : 3 cooked and mashed sweet : potatoes : 3 1/2 c. flour : 1 large pkg. walnuts or : pecans, crushed : 1 c. raisins (optional) : Mix all ingredients in order: sugar, eggs, milk, water, : soda, nutmeg, cinnamon, pie spice, potatoes, flour, nuts and : raisins. To get desired consistency, add more milk or flour, : which ever would be needed. Grease loaf pans and bake at 350 degrees : for 45 minutes to 1 hour until done. : -------------------------------------------------------------------------------- : SWEET POTATO BREAD : -------------------------------------------------------------------------------- : 2 c. self-rising flour : 1/2 c. chopped pecans : 3/4 c. sugar : 1 tsp. nutmeg : 2 eggs : 1 c. sweet potatoes, cooked : and mashed : 1/2 c. milk : 3 Tbsp. oil : pecan halves : Mix together flour, sugar and nutmeg. Add chopped : pecans. Blend together eggs, sweet potatoes, milk and oil. : Add to flour mixture, stirring until well blended. Pour into : greased loaf pan. Put pecan halves on top. Bake at 350 degrees for : 1 hour and 10 minutes. Cool before slicing. : -------------------------------------------------------------------------------- : SOUTHERN SWEET POTATO BREAD : This delightfully moist loaf is even better with orange : cream spread. : -------------------------------------------------------------------------------- : 1/4 c. butter : 1/2 c. firmly packed brown : sugar : 2 eggs, beaten : 1 c. mashed, cooked sweet : potatoes, fresh or canned : 3 Tbsp. milk : 1 tsp. grated orange rind : 2 c. sifted Martha White : self-rising flour : 1/4 tsp. nutmeg : 1/4 tsp. allspice : 1/2 c. chopped nuts : Heat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan. : Cream butter; add brown sugar and beat until light and fluffy. : Add eggs, sweet potatoes, milk and orange rind. Beat with : mixer until thoroughly combined. Add flour, nutmeg and all- : spice to sweet potato mixture with nuts. Mix thoroughly until : smooth. Turn batter into prepared pan. Bake for 45 to 50 : minutes. Let cool in pan 10 minutes. Remove to cake rack. : Cool before slicing. : Note: If using Martha White plain flour sift 3 tea- : spoons baking powder and 1 teaspoon salt with flour. : -------------------------------------------------------------------------------- : ALL SEASON BREAD : -------------------------------------------------------------------------------- : 3 c. all-purpose flour : 1 tsp. salt : 1 1/2 tsp. cinnamon : 3 eggs : 2 c. sugar : 2 tsp. vanilla extract : 2 tsp. soda : 1/2 tsp. baking powder : 2 c. prepared fruit or : vegetables (instructions : follow) : 3/4 c. finely chopped walnuts : or pecans : 3/4 c. vegetable oil : 1 (8 oz.) can crushed : pineapple : Combine flour, soda, salt, baking powder, cinnamon and : nuts; set aside. Beat eggs lightly in a large mixing bowl. : Add sugar, oil and vanilla; beat until creamy. Drain pineap- : ple, reserving juice if called for in instructions for specific : fruit or vegetable. Stir in pineapple and prepared fruit or : vegetable. Add dry ingredients, stirring only until dry : ingredients are moistened. Spoon batter into 2 well-greased : and floured 9 x 5 x 3-inch loaf pans. Bake at 350 degrees for 1 hour, : or until wooden pick inserted in center comes out clean. Cool : 10 minutes and turn on rack. : Apple Bread: Peel, core and shred 2 medium apples to : make 2 cups, total. : Sweet Potato Bread: Peel and shred 1 medium-sized sweet : potato to make 2 cups, total. Then stir in 1 tablespoon of the : reserved pineapple juice. : Carrot Bread: Peel and shred 2 medium carrots to make 2 : cups, total. Stir in 1 tablespoon reserved pineapple juice. : Zucchini Bread: Shred 2 medium zucchini to make 2 cups, : total. : Note: Bread may be baked in different size pans with : slight time changes. Divide batter into 2 (6 cup) Bundt pans : and bake about 45 minutes. Bake 2 (3 pound) shortening cans : about 1 hour and 15 minutes. Bake 2 (7 x 3 1/2 x 2-inch) pans : about 45 to 50 minutes; bake 8 (4 1/2 x 2 1/2 x 1 1/2-inch) : pans about 30 to 35 minutes.

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