SWEET POTATO BREAD
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This makes a wonderfully moist, delicious bread...perfect at the holiday time when canned sweet potatoes are on sale.
1/2 cup sugar
1/2 cup Splenda*
1/3 cup water
3 tbsp. canola oil
3 tbsp. unsweetened applesauce
1 egg
2 egg whites
1 can (15 ounces) sweet potatoes, drained and mashed
1-3/4 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 cup chopped pecans
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1. Heat oven to 350º. Spray a 9x5-inch loaf pan with nonstick cooking spray.
2. In large bowl, combine sugar, Splenda, water, oil, eggs and sweet potatoes; mix well.
3. In medium bowl, combine flour, baking soda, salt, cinnamon and baking powder; mix well. Add flour mixture to sweet potato mixture. Mix until well combined. Stir in pecans. Pour evenly into prepared pan.
5. Bake for 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan and cool completely on wire rack.
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*Useful Tip: If you choose to not use the Splenda use sugar instead.
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Steph's Country Kitchen Goodness