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Sweet potato bread by Millie Peartree

Sweet Potato Bread by Millie Peartree

7
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
12
Difficulty
Easy
This loaf pan-bread is deliciously moist and very versatile. You can swap the applesauce with an equal amount of vegetable oil, canola oil, or melted coconut oil. And you have the option of stirring ½ cup chopped pecans or walnuts into the batter.

Ingredients

All-purpose flour

1¾ cup(s)

Baking soda

1 tsp

Ground cinnamon

½ tsp

Ground nutmeg

½ tsp

Table salt

¼ tsp

Sugar

1 cup(s), granulated

Unsweetened applesauce

½ cup(s)

Egg

2 item(s), large, large

Orange

1 large, zested and juiced (about ⅓ cup juice)

Cooked sweet potato

1 cup(s), mashed (without skin)

Instructions

  1. Preheat oven to 350°F. Coat a 9- X 5-inch loaf pan with cooking spray.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In another large bowl, stir together sugar and applesauce, and then whisk in eggs. Stir flour mixture into egg mixture, alternating with orange juice. Stir in sweet potatoes and orange zest.
  3. Pour batter into prepared pan and spread into an even layer. Bake until a tester inserted into center of bread comes out clean, about 50 to 60 minutes. Carefully transfer loaf to a wire rack to cool before slicing into 12 pieces.
  4. Serving size: 1 piece

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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