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bread-sweet potato spice loaf

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for even browning and best shape, bake in metal loaf pan.

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Ingredients

  • 3 eggs
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 3/4 cup butter, cut up
  • 1 cup butter
  • 1 tsp vanilla
  • 2 cups shredded fresh unpeeled sweet potato(about 10 oz)
  • 1 recipe clementine peel
  • ------------------------------------------------
  • clementine peel
  • 1/4 cup honey

Details

Preparation

Step 1

let eggs and buttermilk stand at room temperature 30 minutes. preheat oven to 350. lightly coat 9 x 5 x 3 inch baking pan with nonstick cooking spray, coat lightly with flour. set aside. in large bowl combine flour, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg, set aside.

in large microwave-safe bowl, microcook butter on 10% power(low) for 1 1/2-2 1/2 minutes or until very soft but not melted, checking and rearranging if necessary every 30 seconds.

add sugar; whisk until well combined. add eggs, buttermilk and vanilla;whisk until well mixed(mixture may look curdled) add flour mixture. whisk until combined. fold in sweet potato. spoon into prepared pan and spread evenly.

bake 65-70 minutes or until top springs back when lightly touched and split in top appears dry. cool 10 minutes. remove from pan..

cool completely about 2 hours.

clementine peel; with vegetable peeler, remove strips of peel from one clementine or orange. in small microwavable bowl, combine peel strips with 1/4 cup honey. microcook on 100% power(high) 30-40 seconds or until warm. cover. let stand while cake cools

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