Not Pumpkin Bread time yet!
The great pumpkin invasion has begun. Pumpkins are all over Pinterest: in recipes, wreaths, planters, jack-o-laterns! Here in the deep south, it’s hard for me to get excited about fall when it’s still in the 90’s. In fact, the extended weather forecast shows the hot, humid weather will continue well into Labor Day and the first week of September. Here in Georgia, that crisp fall weather does not usually happen until October.
So, while my Northern friends are breaking out their scarves, pulling out their corn stalks and autumn wreaths and sipping Pumpkin Spice Lattes, we are sitting here in the heat. Since I can not embrace the great pumpkin madness (trust me, I do LOVE me some pumpkin), I will embrace the prized heat loving tuber of the South: the sweet potato.
We love Sweet Potatoes in this house. We eat the vines and leaves; check out my recipe for Sweet Potato Vine Stir-Fry. Earlier this week I made a Sweet Potato Shepherd’s pie. Since the potatoes have cured, we’ve have had lots of sweet potatoes for dinner. My boys love sweet potatoes this way: baked with butter, brown sugar and cinnamon. I wanted to capture the taste of of that simple combination in a bread. I pulled out my old trusty quick bread recipe (the same one I tweaked for the Summer Squash Quick Bread) and played around with the ingredients. This is the result….Sweet Potato Bread w/Brown Sugar Glaze.
- 2 cups cooked mashed sweet potatoes
- 4 eggs
- 1 cup canola oil
- 2/3 cup water
- 1 cup of brown sugar
- 1 cup of white sugar
- 1 1/2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
- In a large bowl, mix together the cooked,mashed sweet potatoes, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Stir the dry ingredients into the potato mixture until just blended.
- Pour into the prepared pans.
- Bake for about 50 minutes to an hour in the preheated oven.
- Loaves are done when toothpick inserted in center comes out clean.
- Mix the 2 tablespoon of water to the 1/2 cup of brown sugar. Add the vanilla and mix well. Drizzle on top of the cooled loafs. Let the glaze harden.
Does it replace Pumpkin Bread? Heck no! I LOVE Pumpkin Bread. I can not wait to share my Pumpkin Bread recipe later when it’s finally fall in Georgia. It’s just one of those things that I do not make until there’s is no hint of summer left 🙂 Did the boys like the Sweet Potato Bread? YES! Of course they were especially exited over the brown sugar glaze. I really like the way the bread came out. I will have to sneak in a couple of batches before the pumpkin bug catches me!