Tuesday, November 20, 2012
Pumpkin Sweet Potato Bread
Makes 3 regular (7 x 3 inch) loaves
Wet Ingredients plus Sugar
1 1/2 cup butter, melted and cooled in a large pan
1 1/2 cup sugar
1/4 cup maple syrup
1 (15 oz) can pumpkin puree
1 (15 oz) can sweet potato, drained, mashed, and pressed through a fine sieve*
4 cups all-purpose flour
2 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp sea salt, grounded**
½ tsp clove, grounded**
*You can skip pressing process if you do not mind tough fibers of sweet potatoes.
**I grounded sea salt and clove in mortar and pestle just because I did not have regular salt and clove powder.
1. Preheat oven to 325F.
2. Combine all the wet ingredients and sugar in a large pan. Mix well.
3. In a very large bowl, combine all the dry ingredients. Shift, if desired.
4. Combine wet and dry ingredients mixture. Mix until just blended.
5. Pour into the pans (you do not need to grease them). Bake 40 -60 min (mini loaf) / 50 – 70 min (regular loaf) or until a toothpick inserted in the center comes out clean.
A slice of this bread with a fresh cup of coffee on a chilly morning is lovely. Enjoy. :)