PEPPERY SWEET POTATO BREAD

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Peppery Sweet Potato Bread image

I love experimenting with leftovers. There are a lot of tasty twists on sweet potatoes, but my favorite way to repurpose them is in this delicious quick bread. The loaves freeze well and make a great gift. -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

2 cups all-purpose flour
1-1/3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups mashed sweet potatoes
2/3 cup orange juice
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 finely chopped chipotle pepper in adobo sauce plus 1-1/2 teaspoons adobo sauce
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, sugar, sweet potatoes, orange juice, applesauce, oil, chipotle pepper and adobo sauce until blended. Add to flour mixture; stir just until moistened. Fold in pecans., Transfer to two greased 9x5-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Nutrition Facts :

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