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.


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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

Directions Step-By-Step

1
Preheat oven at 325.
2
Beat eggs and sugar for 3 minutes. Then add oil, molasses, and vanilla and beat for an additional minute.
3
Add all dry ingredient while stirring, then add garlic, corn, and sweet potatoes. Mix completely.
4
Spray two loaf pans with olive oil non-stick spray and dust lightly with flour.
5
Separate 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