Sweet potato is at its best this time of year, and this loaf uses whole wheat flour and coconut oil for some extra nutrition.
Author: Donalyn Ketchum
Recipe type: Quick Bread - Loaves
Serves: 4 mini loaves, or 1 large loaf
Ingredients
1 cup cooked, mashed sweet potato
3 tablespoons coconut oil, melted
3 tablespoons dark molasses
⅓ cup raw sugar
2 eggs, lightly beaten
½ fat free Greek yogurt
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1 cup all purpose white flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon freshly grated nutmeg
Instructions
Preheat the oven to 350ยบ. Prepare 4 mini loaf pans, or 1 large loaf pan, by buttering very generously.
In a large bowl, mix together the sweet potato, coconut oil, molasses, sugar, eggs, yogurt and vanilla.
In a medium bowl, whisk together all of the remaining ingredients.
Fold the dry ingredients into the sweet potato mixture, until well combined.
Fill the pans evenly and level the tops with a spoon.
Bake for 30 to 40 minutes for the small pans, or about 50 minutes for a large one, turning pan half way through to bake evenly. There should still be a few moist crumbs sticking to a tester inserted near the center.
Cool the loaves in the pans for 5 minutes, then turn out onto a cooling rack.
Wrap leftovers tightly - this will keep at room temperature for a couple days, and much longer in the refrigerator.
Serve with soft butter, or cream cheese - it is delicious toasted.
Recipe by The Creekside Cook at http://thecreeksidecook.com/sweet-potato-quick-bread/