Nutmeg Sweet Potato Bread Recipes

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

Steps:

• Preheat oven to 325ºF.
• Grease BOTTOM only of an 8½x4½x2½-inch loaf pan.
• Stir together flour and spices in mixing bowl.
• With a spoon, stir in sugar, eggs, oil and milk; blend well.
• Stir in sweet potatoes, pecans and raisins.
• Pour batter into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• For easier slicing, wrap loaf and store overnight in a cool place.
• Bread mellows over time and will keep for several days.
• NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
• Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
• Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 8x4-inch pan with 1 teaspoon safflower oil.
• Beat egg whites briefly in a large bowl using an electric mixer. Blend in sweet potatoes and 1/2 cup safflower oil on low speed.
• Heat almond milk on the stovetop or microwave until hot but not boiling. Stir in taro starch until dissolved; mixture will be smooth and thick. Blend taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract; continue blending until smooth.
• Stir whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt together. Mix into the sweet potato mixture until batter is smooth and blended. Pour into the prepared pan.
• Bake in the preheated oven until top springs back when pressed, about 1 hour. Let bread cool for at least 15 minutes before removing from the pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.
• In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.
• Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
• Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
• Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
• Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
• Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
• Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

Steps:

• In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Steps:

• In large bowl add flour, baking powder, salt, nutmeg and cinnamon.
• In another large bowl, combine the pumpkin, sugar, milk and eggs.
• Add it to the dry ingredients, And add the butter and mix until well blended.
• Stir in pecans.
• Spread mixture in a loaf pan evenly.
• Bake in a preheated oven at 350 degrees for 45 to 55 min's or until inserted toothpick in the center comes out clean.
• (9x5x3-in loafpan is what I would use).

Steps:

• Bake according to manufacturer's instructions.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, nutmeg, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Pour into a 9x5-in. loaf pan that has been coated with cooking spray. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Steps:

• Bake sweet potatoes inside oven for about 45 minutes at 350 degrees. Once very fork tender, peel and scoop out potaotes after they have cooled. Leave oven turned on for cake.
• Grease 13x9x2" baking pan.
• Mix all dry ingredients into large mixing bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg. In a seperate bowl, mix sweet potatoes, sugar, eggs, oil, vanilla. Combine wet ingredients to your dry ingredients and mix until all constistency is smooth with out lumps.
• Pour into battered pan, bake for about 25-30 minutes. Allow to cool for 20 minutes before serving.
• In seperate bowl, whip one cup of heavy cream and 2 T powder sugar and nutmeg until thick consistency. Place in refrigerator. Serve with cake after it cools.

Steps:

• In a bowl, cream butter untill smooth. Add brown sugar, mixing until blended.
• Beat in eggs, one at a time.
• Blend in mashed sweet potatoes, nutmeg and allspice, mixing well.
• Add sifted flour alternately with milk, mixing until smooth. Fold in chopped pecans and grated orange rind.
• Transfer batter to a greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan.
• Bake in a preheated 350-degree oven, 45 to 50 minutes, or until loaf springs back to touch and starts to leave sides of pan.
• Let cool in pan, on a rack for 10 minutes. Shake loaf loose and turn out onto a rack and cool completely before wrapping in foil to store.
• Slice and serve plain or with butter or softened cream cheese.

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, nutmeg and cloves. In another large bowl, combine the sweet potatoes, oil, eggs and vanilla; stir into the dry ingredients just until moistened. Fold in raisins. , Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.