Recipe: Sweet Potato Spice Bread

Sweet Potato Spice Bread
rec.food.veg/Jean Reese (1994)
Source: Vegetarian Gourmet, winter 1993

Flipping through Vegetarian Gourmet, saw this and had to try it. It was really phenomenal, and worked better than the banana bread I occasionally try to make - this bread was not soggy in the middle unlike my banana bread attempts.

To cook the sweet potato (I used one large one), the magazine says to put it in the microwave (washed and pierced and on a paper towel) 4-6 minutes, and let them sit until you're ready to use them.

1/3 cup molasses
2/3 cup honey
2/3 cup mashed sweet potatoes
1/3 cup oil
2 eggs or egg replacers
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
1/4 tsp. mace
1 tsp. freshly grated ginger
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 tbsp. baking powder
1 cup chopped walnuts or pecans

Preheat oven to 325 degrees Fahrenheit. Oil a 9x5x3-inch loaf pan.

In a large bowl, blend molasses, honey, sweet potatoes, oil and eggs.

In a small bowl, combine remaining ingredients. Add to potato mixture and stir until well blended.

Spoon batter into loaf pan and bake until a toothpick inserted in the middle comes out clean, about one hour. Turn out onto a wire rack to cool before slicing.