SWEET POTATO AND RAISIN BREAD

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 cups mashed cooked sweet potatoes (about 1 pound)
1/2 cup light brown sugar, firmly packed
1/2 cup (1 stick) butter or margarine, melted and cooled
3 eggs, beaten
1/2 cup raisins

Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.

Sift the flour, baking powder, salt, cinnamon, and nutmeg into a small bowl. Set aside.

With an electric mixer, beat the mashed sweet potatoes with the brown sugar, butter or margarine, and eggs until well mixed. Add the flour mixture and the raisins. Stir with a wooden spoon until the flour is just mixed in. Transfer the batter to the prepared pan.

Bake until a cake tester inserted in the center comes out clean, 1 to 1 1/4 hours. Let cool in the pan on a wire rack for 15 minutes, then unmold the bread from the pan onto the wire rack and let cool completely.

Makes 1 loaf
Source: American Home Cooking by Bill Jamison and Cheryl Alters Jamison