December 3, 2010

Sweet Potato Pecan Bread

1-3/4 cup. all purpose flour, sifted
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground mace
1/2 tsp. nutmeg
1 tsp. ground cinnamon
1 cup. dark brown sugar, packed
1 tsp. vanilla extract
2 large eggs, lightly beaten
1/2 cup. prepared applesauce
1/3 cup. sour cream
1 cup. sweet potatoes, peeled, cooked and mashed
3/4 cup. pecans, chopped
3/4 cup. raisins

    Preheat oven to 325F. Grease the bottom of a 9 x 5-inch loaf pan. In a large bowl, stir together the flour, baking powder, salt, mace, nutmeg, cinnamon and the brown sugar. With a large spoon, mix in the vanilla, eggs, applesauce and the sour cream until moistened.
   Stir in the mashed sweet potatoes, pecans and raisins. Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
    Remove the bread from the oven and cool in the pan on a wire rack for 15 minutes, Remove the bread from the pan and continue cooling. Slice the cooled bread. The bread may be stored in an airtight container.
Makes 12 slices.

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