Wednesday, September 22, 2010

Southern Sweet Potato Bread

A tender quick bread made with sweet potatoes, raisins, orange juice, cinnamon and pecans, with an oatmeal crumble topping. Serve with my whipped honey butter with cinnamon.

Southern Sweet Potato Bread

So, the calendar says that we've reached the Autumnal Equinox, meaning summer is now officially over and that it's finally fall. Somebody needs to tell Mama Nature to hurry on up and turn on the air conditioning down in this part of the good ole U.S. of A. because the heat is definitely still on. That's typical though, while a lot of y'all are enjoying nice, crisp seasonal changes, we're still in beach weather for awhile. We're pretty accustomed to it being this way, but at least its a good excuse to start featuring a few fall dishes.

I developed this bread to bring to a party The Cajun and I were going to, and was really thrilled with the way that it turned out. I knew I wanted it to be a sweet bread but not overly sweet, both because I was using a canned in syrup sweet potato product, but also wanted to add texture with a sweet topping of oatmeal and brown sugar crumble. I also liked the idea of bringing in a citrus element, and decided to use a combination of orange juice, with brown sugar and granulated sugar, to accent the sweet potatoes. It turned out to be a very moist and delicious bread, with what I felt was just the right amount of sweetness. Here's how to make it.

Serve this up with some of my Whipped Honey Butter with a little cinnamon stirred in.

Tip: I already have a clever tip on how to keep a variety of juices in the freezer all the time - so be sure to check that out. But there are times you need a little more than a tablespoon or two. For those times, it's handy to keep a container of frozen orange juice concentrate on hand. Fill a measuring cup with water - just slightly under the amount of juice you'll need. Scoop out a tablespoon of the concentrate and blend it into the water, adding additional frozen concentrate until it tastes right! Seal the frozen concentrate back up and return it to the freezer for next time.

Recipe: Southern Sweet Potato Bread

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: 2 Loaves

  • 1 cup of raisins
  • 1 (29 ounce) can of sweet potatoes in syrup, drained and mashed
  • 1/2 cup of light brown sugar, packed
  • 1/2 cup of granulated sugar
  • 2/3 cup of orange juice
  • 1 cup of milk
  • 2 large eggs, beaten
  • 1/2 cup (1 stick) of butter, melted and cooled
  • 4 cups of self rising flour
  • 1 teaspoon of baking soda
  • 1-1/2 teaspoons of cinnamon
  • Grating of nutmeg, to taste
  • 3/4 cup of chopped pecans
For the Crumble Topping:
  • 2 tablespoons of cold butter, cut into small pieces
  • 3 tablespoons all purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup quick cooking oats
  • 1/4 cup of chopped pecans

Place raisins into a saucepan and cover with water. Bring to a boil, reduce heat and simmer until plump; drain and set aside. Preheat oven to 325 degrees F. Spray two 9 x 5 inch loaf pans with Baker's Joy cooking spray and set aside.

In a large bowl, mix together the mashed sweet potatoes, brown sugar, granulated sugar, orange juice, milk, eggs and cooled melted butter. Sift the flour, baking soda, cinnamon and grated nutmeg into a bowl, add the nuts and raisins and toss to coat them. Add the dry mixture to the wet, and blend together. Spoon evenly into the two prepared loaf pans.

For the topping, crumble the butter into the flour, add in the brown sugar, oats and pecans. Sprinkle evenly on top of the batter of both loaves and lightly pat it into the batter.

Bake at 325 degrees F for about 55 minutes to 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a cooling rack for about 15 minutes, then turn out, taking care not to knock off the topping, and allow to cool completely on the rack. Serve with honey butter. Makes 2 loaves

Cook's Notes: I used White Lily brand flour and Sugary Sam brand of canned cut sweet potatoes in syrup, drained and mashed. For the crumble, I used Coach's Oats brand of quick cooking oatmeal. To make pumpkin bread, substitute two (15 ounce) cans of 100% pure pumpkin like Libby's brand.


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©Deep South Dish
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Posted by on September 22, 2010

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