Year of Baking: Sweet Potato Bread

I know it’s been awhile since I posted a baking post. It’s not that I haven’t been baking, I have, but I have had a serious amount of failures, and I didn’t want to post multiple failures, I will eventually post them all in one post.

Nick and I went to CT for the holiday weekend, and my good friend Cait invited us to her family’s pool club for dinner on the 4th. The only request, I bring a salad and some sort of carby-goddness. Check and check.

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We had a little matchy thing going on!

For the salad, I made a real greek salad.

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Farm fresh tomatoes, cucumber, and red onion. Tossed with olive oil (straight from Greece) and a bit of salt, I usually add Feta, but I didn’t have any good stuff, so I used Mozz instead. Still very delicious.

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Cait’s mom made this amazing coleslaw, seriously, I need that recipe Mama C!

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I also had a grilled Salmon burger from Whole Foods and beans. Cait’s dad grilled Chicken and Turkey burgers for everyone as well! Check out her post for more info on our fun day!

But, my carbs is what inspired this post.

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Unfortunately, this is the only picture I have. We were too stuffed after dinner to eat the bread, so I gave it to Cait to take home. She ended up taking it to Kaitlin’s house with her and they left me twitter messages!

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Plus, many people left comments on Cait’s post asking for the recipe, so without further ado:

Ingredients
1.5 cups of all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup sugar
1 cup chopped walnuts (pecans would be a great substitute)
2 large eggs
1/2 cup unsweetened applesauce
4 tablespoons of milk
1 cup of mashed sweet potato

Instructions

1. Preheat oven to 325 F
2. Grease the bottom of a loaf pan
3. Whisk together flour, baking powder, salt, nutmeg and cinnamon in a mixing bowl
4. In your mixer combine eggs, applesauce, milk and mashed sweet potatoes
5. Add the dry ingredients and mix until the ingredients are all together, don’t over mix
6. Pour the batter into the pan
7. Bake for 90 minutes
8. Cool in the pan on a baking rack for 20 minutes
9. Remove from pan and cool for another 30 minutes
10. If not serving immediately, I wrap and put in the fridge, and take it out the morning of the event.

It will stay good in the refrigerator for 5 days.

Notes

I actually used a mix of mashed sweet potato and butternut squash, since I made this the night before we went to CT and I had some steamed squash that would’ve just gone in the garbage.

I also used almond milk, since that’s what I had on hand.

You could also add raisins or chocolate chips if you wanted to add some other flavors.

Let me know if you make this so I can add your links to the post!