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harvest corn sweet potato bread

(2 ratings)
Recipe by
Tiffany Bannworth
Cape Coral, FL

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.

(2 ratings)
prep time 15 Min
cook time 50 Min

Ingredients For harvest corn sweet potato bread

  • 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
    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

How To Make harvest corn sweet potato bread

  • 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, https://www.justapinch.com/recipes/main-course/chicken/sweet-potato-chicken-and-mustard-dumplings.html.

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