November 7, 2010

Southern Sweet Potato Pecan Bread

1 1/2 C. sifted Martha White All Purpose Flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1 C. sugar
2 eggs, lightly beaten
1/2 C. vegetable oil
2 Tbsp. milk
1 C. mashed cooked sweet potatoes
1 C. chopped pecans
1/2 C. golden raisins

    Preheat oven to 325F. Grease bottom only of an 8 1/2 x 4 1/2 x 2 1/2 inch. loaf pan. Stir together flour, baking powder, salt and spices in mixing bowl. With a spoon, stir in sugar, eggs, oil and milk; stir to blend. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan, Bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place. Makes 8 to 10 servings.

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