Harvest Corn Sweet Potato Bread

Tiffany Bannworth

By
@MissAnubis

This is a sweet bread that does not require yeast.

We love this served as an open-faced chicken or egg salad sandwich or even with just a pat of cream cheese.

I like to make this the same day as my Sweet Potato Chicken and Dumplings, since I can easily just boil extra sweet potatoes and reserve a little mash.

Rating:
★★★★★ 2 votes
Comments:
Prep:
15 Min
Cook:
50 Min

Ingredients

3 c
flour
3/4 c
wheat flour
1 c
sugar
3/4 c
dark brown sugar
1 Tbsp
dark molasses
1 Tbsp
vanilla
3
eggs
1/2 c
vegetable oil
2 Tbsp
cinnamon
1 tsp
sea salt
1 1/2 Tbsp
baking soda
1 Tbsp
baking powder
1 Tbsp
garlic
1 can(s)
corn (liquid included)
1 1/2 c
sweet potatoes (boiled and mashed)

TOPPING

1/2 c
pecans, chopped (optional)
1 tsp
kosher salt
1 tsp
turbinado sugar

Step-By-Step

1Preheat oven at 325.
2Beat eggs and sugar for 3 minutes. Then add oil, molasses, and vanilla and beat for an additional minute.
3Add all dry ingredient while stirring, then add garlic, corn, and sweet potatoes. Mix completely.
4Spray two loaf pans with olive oil non-stick spray and dust lightly with flour.
5Separate evenly into two loaf pans. Optionally sprinkle pecans, kosher salt, and turbinado sugar over the top of batter and place in oven for 40-50 minutes or until a piece of uncooked spaghetti when inserted into the center comes out clean.

Remember to make this at the same time as,
Sweet Potato Chicken and Mustard Dumplings.

About this Recipe