Saturday, October 25, 2008

Fall Bread Recipe

I cook, and my favorite things to cook are foods that have a fall feel to them.  This is one of my favorite recipes.  Served warm with butter and a cup of coffee, it makes the perfect breakfast bread or late night snack.

Sweet Potato Pecan Bread (Courtesy Martha White Flour, with my alterations)

1 1/2 to 2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon cinnamon

1 cup brown sugar

3 eggs, lightly beaten

1 stick butter, melted

2 tablespoons milk

2 cups cooked and mashed sweet potatoes

2 cups chopped pecans

1 cup golden raisins

Preheat oven to 350.  Spray Pam in a bread pan liberally.  Combine all dry ingredients.  Combine butter, eggs, milk and stir into dry ingredients. Stir in sweet potatoes, pecans and raisins, mix well.  Adjust mixture with flour or milk to make a batter that is like a thick cake batter. Pour into loaf pan and bake until toothpick comes clean, around an hour or so.  Cool in pan for at least 15 minutes before removing and cooling on wire rack.  Bread is moist but crumbly but oh so good.

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