harvest corn sweet potato bread
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.
prep time
15 Min
cook time
50 Min
method
---
yield
Ingredients
- 3 cups flour
- 3/4 cup wheat flour
- 1 cup sugar
- 3/4 cup dark brown sugar
- 1 tablespoon dark molasses
- 1 tablespoon vanilla
- 3 - eggs
- 1/2 cup vegetable oil
- 2 tablespoons cinnamon
- 1 teaspoon sea salt
- 1 1/2 tablespoons baking soda
- 1 tablespoon baking powder
- 1 tablespoon garlic
- 1 can corn (liquid included)
- 1 1/2 cups sweet potatoes (boiled and mashed)
- TOPPING
- 1/2 cup pecans, chopped (optional)
- 1 teaspoon kosher salt
- 1 teaspoon turbinado sugar
How To Make harvest corn sweet potato bread
-
Step 1Preheat oven at 325.
-
Step 2Beat eggs and sugar for 3 minutes. Then add oil, molasses, and vanilla and beat for an additional minute.
-
Step 3Add all dry ingredient while stirring, then add garlic, corn, and sweet potatoes. Mix completely.
-
Step 4Spray two loaf pans with olive oil non-stick spray and dust lightly with flour.
-
Step 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, https://www.justapinch.com/recipes/main-course/chicken/sweet-potato-chicken-and-mustard-dumplings.html. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes