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Sweet Potato Walnut Bread
This recipe is a country cousin to the classic banana bread many of us have come to enjoy! It serves well toasted with morning coffee, spread with cream cheese, or just plain with a cold glass of milk. Enjoy!
1 1/3 cup all purpose flour
3/4 cup sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. ground ginger
1/4 tsp. ground cloves
3/4 tsp. nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. ground tsp. salt
1/2 cup chopped walnuts (can substitute with pecans)
15 oz. can of candied yams
1 1/2 sticks melted butter
2 large eggs slightly beaten
1 tsp. vanilla extract
2 tsp. fresh lemon zest
1. bring all ingredients to room temperature, place rack in center of oven and preheat to 350F.
2. lightly grease and flour a 9 by 5 inch bread pan on bottom and all sides and set aside.
3. mix all the dry ingredients together except the nuts and whisk together til thoroughly combined.
4. in a separate bowl, discard liquid from yams and mash them, beat with a mixer to remove the stringy fibers, add the melted butter, lemon zest, and vanilla to the yams and stir til combined, add eggs to the yam mixture and stir til well combined.
5. pour the yam mixture over the dry mixture, pour the nuts over the yam mixture, fold the ingredients til just combined (dont beat or over mix) until no more white flour shows.
6. pour batter into loaf pan and bake 40-50 minutes until toothpick or cake tester inserted in middle of loaf comes out clean.
7. remove from oven and run a knife around edges to remove loaf from pan, transfer loaf to cooling rack and wait 15-20 minutes before slicing.
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