Sweet Potato Pecan Quick Bread

Sweet Potato Pecan Quick Bread

I got this recipe online awhile ago, from “Your Guide to Southern US Cuisine”, I only changed a few steps.It’s low fat which is nice but seems to have it’s share of sugar.  I changed it to be made in one bowl, very easy!

Sweet Potato Pecan Quick Bread

1 c cooked mashed sweet potatoes
2 large eggs, room temperature
1/2 c applesauce
4 Tablespoons milk
1 c sugar (white)
1 c chopped pecans
1/2 c raisins, chopped dates or a combination

1 1/2 c flour
2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon

1.  Preheat oven to 325F and grease either one large loaf pan or 3 small ones.
2.  Boil two sweet potatoes then mash, don’t add anything to them then let it reach room temperature.

Put wet ingredients in big mixing bowl

3.  Put potato, eggs, applesauce and milk in large bowl and mix all with a whisk or fork. You can beat eggs first but I just
did them in the bowl by tipping it to one side from the other ingredients, then mix it all up. Looks messy and yuchy! Add sugar and mix well.

Dates and raisins

4.  I used some of each the raisins and dates, just tear the dates up with your fingers, quite a sticky job!, then add to batter.

smashing nuts

5.  Crush pecans using a mallet, heavy cup or rolling pin by putting them into a small plastic bag then whacking them on a cutting board. Then fill measuring cup and add to batter.

Sticky batter, looks really appetizing! haha

Use a rubber spatula to mix the batter well, scraping sides all around and folding into centre.

put dry ingredients in sieve or sifter

6.  Place your sifter or mesh sieve on a plate and gently put the dry ingredients in there as you measure them. Sift it on top of the batter and mix in with spatula.

Spoon batter into pans

7.  Spray pan(s) with cooking spray or grease with shortening and evenly distribute the batter in pan(s). Use your spoon or spatula to pat the top of the batter to make it spread out evenly in the pan. I sprinkled chopped nuts along the centre top before I put them in the oven. You can either bake one big loaf or three small ones, the original recipe said one loaf, but there’s a lot of batter!

Cooling on rack

8.  Bake 1 hour plus 5-10 minutes at 325 F then remove and cool for 15 minutes on a rack. Remove from pans when you can stand it no longer (the wait I mean!) and let cool the rest of the way on rack.  How long can you go before cutting it I wonder?

Ginger say's how much she loves Sweet Potato Bread!

Note: I just brewed some hot tea and cut a few slices, put some butter on, and it’s very good! I think I’d throw a bit extra raisins and dates in next time and maybe even some more cinnamon. You can almost smell the applesauce and I wonder how it’d be with bits of chopped apple in it? Always something new to try!

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Sweet Potato Irish Bread

 

Glorious Golden Irish Sweet Potato Bread!!

I am proud to say this is my very own creation! It’s fantastic; tastes like a sweet bread with the spices and you almost think you’re eating a pumpkin bread, but there’s NO sugar!! You’ll love it just buttered as a snack.

Sweet Potato Irish Bread

1 c regular flour
1 c white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 medium sweet potato
buttermilk
1/4 c (1/2 stick) cold butter
2 eggs beaten
1/2 c raisins (can use 1/4c reg. raisins 1/4c golden)

 

white whole wheat flour

Use half regular white flour and half white whole wheat flour.

 

Mixing the dry ingredients

Sift dry ingredients into a big bowl or just put in bowl and mix very well with a whisk to combine.

 

boiling the sweet potatoes

Peel, chop up and cook potato in water

 

mashing with a little of the water

Mash with some of the water when done to look like canned pumpkin consistency, not too watery.

 

measure potato and add buttermilk

Measure out 1/2 c + 1/3 c and  put into a glass measuring cup then add buttermilk up to 1c.

 

using the pastry blender

Cut butter into little chunks over the flour mixture, then cut in with a pastry blender a bit.

 

"rubbing in" the butter

Then use your finger tips to squish the butter bits, keep working with fingers until it’s all just crumbly.

 

mixing in the wet ingredients

Add egg and potato mixture into flour and mix.

 

quite sticky!

Add raisins and stir dough vigorously.

 

using the bowl scraper to mix and knead

You can knead the dough right in the mixing bowl, dust the dough with flour and use a rubber spatula or what I prefer a ‘bowl scraper’ to fold dough over and incorporate flour. Add more as needed until dough is not quite as sticky.

 

pat into a rounded ball on greased cookie sheet

Grease cookie sheet and gently plop dough on it, make it into a neat, rounded ball.

 

cut a cross into the top

Cut a cross into top with a sharp little knife.

 

pat or brush beaten egg on it

Pat top with one beaten egg using fingers (I find this is just quicker and easier!) or a pastry brush, get it into the cross too.

Bake 375  40 minutes

* For regular potato bread you can use regular potato and leave out the spices.

* If you don’t have store bought buttermilk you can make up your own, I almost always have to. 1c milk plus 1 Tablespoon of vinegar or lemon juice is the ratio, for this recipe just mix 1/3 c milk with 1 tsp vinegar or lemon juice, it should be enough, make more if needed.

*This bread tastes like a dessert bread or pumpkin bread but has no sugar and uses very healthy sweet potato which is especially good for women! Great taste!

German Potato Doughnuts

Does the idea of filling your entire house with the wonderful smell of freshly made doughnuts sound like a good idea? It does to me too!  I’ve been itching to try a new recipe so here they are, “German Potato Doughnuts” from “1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and other Quick Breads”. Whew, that was a mouthful!

mmm...doughnuts!

A pile of freshly made doughnuts, come ‘n get em while they’re crispy. (Or while they’re still here!)

recipe in book

You can read the ingredients right off this picture.

Some notes about my ingredients, I used organic eggs from the supermarket though I prefer them from someone’s farm. I have my own chickens though they’re not laying anymore. If you can I highly recommend finding a local person with chickens and buy their eggs, they will be a deeper, richer color and have more flavor than the ones in the supermarket, even the free range eggs. Farm raised eggs have a perfect balance of Omega 3 and Omega 6 fatty acids, very good for you!

With the flour, I used 2 cups King Arthur’s Unbleached White Flour and 1 cup King Arthur’s White Whole Wheat flour. I try to sneak whole wheat in when I can though I find it can make a recipe drier…this combination worked fine.

measuring flour

Mix the wet ingredients in a large bowl, you can use a standing mixer, I’ve just gotten in the habit lately of doing it by hand when I can. I figure it’s good exercise for the calories I’m about to eat!  Measure the flour mixture a half cup at a time into a bowl to equal the full amount. Then add to dough a half cup at a time and mix after each time. I use a plastic chop stick to level off my measuring cups, always have.

sticky dough

You can see the dough is pretty loose and sticky.

flour the table

Sprinkle flour liberally on a clean table top, keep flour handy, use your hand to do this, you’ll need floured fingers anyways.

pat the dough out

Gently pat the dough out, it’s a good idea to lift the edges as you do this to make sure it isn’t sticking.

cutting

Dip the doughnut cutter in flour and give it a twist when you cut. Either it will stick a bit to the table and you have to lift it with a spatula or it will stick in the cutter and you have to give it a good shake to release it.

doughnut cutter

Occasionally clean the dough off the cutter, it’ll get a bit dried out and make it not cut cleanly.

lift dough if it sticks

Don’t be afraid to lift the dough and sprinkle flour under it. The dough will get sticky on the table while you are making other doughnuts.

in the fryer

When you put them in the fryer use a spatula of some kind, lay a doughnut on the spatula then lower it right into the fat, tipping it. It should slide off. NEVER plop it in from above you’ll get splashed with hot oil. You can also lower them in by hand when you get used to it, the trick is to lower it right near the surface then let go quickly. They’ll sink to the bottom for a bit then float up, let them fry a minute and flip them to see how brown they are underneath. Let that side cook now. Little doughnut holes will just bob around and you can poke them to make them flip.

The oil is shortening (like Crisco), buy a big can of it. You can take the oil when done and let it cool a bit, strain it then let it cool and scoop it back into the can and store it in the fridge. I would only re-use it once and if it’s gotten very dark don’t bother to save it.

drain doughnuts on paper towels

You can see I experimented with the shapes, I tried twisting some of them. If you don’t twist them enough they come undone.

shake in bag of sugar + cinnamon

While a new batch is frying take your warm doughnuts and put them into a gallon size ziplock bag that has sugar and cinnamon in it. DON”T be stingy with the Cinnamon here, dump a lot in! Just roll the bag back and forth like sand and cover the doughnuts. You don’t need to seal it and shake them, just gently tip the bag back and forth. Lift them with your hand and shake the excess off.

with sugar + cinnamon cooling off

Let the have there final cool on paper towel lined cookie racks. Start the hot water for tea or coffee too!!

* A note here, I took some of the dough aside in a separate bowl and added cinnamon, cloves (just a pinch) and nutmeg and mixed it into the dough. It tasted really good and would probably be better to add in dry ingredients, but I wanted some of it to be plain.

This recipe gets a thumbs up from me!

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