Sweet Potato Cinnamon Bread
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
My family loves quick breads. This one is moist and spicy. If you don’t have don’t have mini loaf pans it works just as well in regular size pans.
Nancy Foust Stoneboro, Pennsylvania
Sweet Potato Cinnamon Bread Recipe
Sweet Potato Cinnamon Bread
3 ½ cups flour
2 2/3 cups sugar
2 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1 ½ tsp. baking ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
4 eggs
2 cups mashed sweet potatoes
2/3 cup canola oil
2/3 cup 2% milk
1 ½ cups raisins
1 cup chopped walnuts
Preheat oven to 350 F. In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir until just moistened. Fold in raisins and walnuts.
Transfer to four (4) greased 5 ¾ x 4x3x2 inch loaf pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
4 loaves (6 slices each)
For larger loaves: Prepare recipe as directed, using 2 greased 9 x 5 inch loaf pans. Bake in preheated 350 F. 55-60 minutes or until toothpick comes out clean.
(Recipe for Sweet Potato Cinnamon Bread was on www.tasteofhome.com, 2014)
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