Sweet Potato Orange Bread Recipes
GLAZED CRANBERRY SWEET POTATO BREAD
This recipe stars one of our state's crops. Topped with an easy orange glaze, slices of the moist bread make a sweet snack to enjoy anytime. -Sweet Potato Festival Committee, Vardaman, Mississippi
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.
Nutrition Facts : Calories 216 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 161mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
- Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
SWEET POTATO BREAD II
A hearty bread with the warm taste of sweet potatoes and the tangy taste of orange juice. This is a great way to use your leftover baked sweet potatoes but canned are fine too.
Provided by Umm Asiyah
Categories Bread Quick Bread Recipes
Time 2h20m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.
- In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.
- Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 52.1 g, Cholesterol 37.2 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 325.8 mg, Sugar 31.8 g
SWEET POTATO ORANGE BREAD
This quick recipe from Dixie Burnham of Hernando, Florida makes two pleasantly spiced loaves - one to eat and one to share. Sweet potatoes lend nice color and moistness to the easy bread.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a large bowl, combine eggs, oil, applesauce and vanilla. Stir in sweet potatoes and orange zest; mix well. Combine the flour, sugars, salt, baking soda, cinnamon, nutmeg and baking powder; stir into sweet potato mixture just until combined. Stir in nuts., Pour into two greased 9x5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 127mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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- Preheat oven to 350 degrees. Spray a 9x5 loaf pan (or mini loaf pans) with cooking spray. Set aside.
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- Whisk all ingredients together until smooth. If too runny, add more sugar. If too thick add a few drops of buttermilk.
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- In a large mixing bowl, preferably with a stand mixer fitted with dough hook, combine flour, brown sugar, cornmeal, salt, orange zest, and yeast. Mix to blend.
- Add eggs and sweet potato. Mix to combine on low speed. Add water and mix on low speed for 3-5 minutes. It may be necessary to scrape the edges of the bowl until dough starts to come together. Turn mixer up to medium speed, and continue to mix for 7 more minutes.
- On a lightly floured board, knead dough for about a minute, or until it is smooth and elastic. Shape the dough into a ball and place in a lightly buttered large bowl, turning once to coat the dough.
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- Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.
- Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plastic wrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.
- To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside. (I used buttermilk powder and added 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture)
- In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine.
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- Preheat your oven to 325 degrees. Spray a 9 by 5-inch loaf pan with cooking spray and set this aside until you are ready to use it.
- Use a fork to poke the sweet potatoes all over and put them on a plate in the microwave. We use a plate because sometimes sweet potatoes seep liquid as they are cooked, and the plate will help you prevent a mess in your microwave. Microwave the sweet potatoes on high for about 3 minutes.
- Open the microwave and turn them over, rearranging them on the plate. Microwave the sweet potatoes again for about 2 minutes or until the sweet potatoes feel very soft when you squeeze them. You may need to add time, depending on the strength of your microwave and the size of your sweet potatoes.
- Set the potatoes on the counter for about 5 minutes so that they can cool enough to be handled. When they are cooler, cut the sweet potatoes open and scoop out the cooked flesh into a large bowl. Use a potato masher or a fork to mash the cooked sweet potato into a pulp.
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