Sweet Potato Spice Bread Recipes

Steps:

• In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts., Transfer to 2 greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350°. In a large bowl, combine first eight ingredients. In a small bowl, whisk eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in pecans. , Transfer to a greased 9x5-in. loaf pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

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:

• 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 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 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
• Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
• Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
• Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.