Sweet Potato/Nut Bread

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Sweet and moist, extra light. This big recipe makes loaves and muffins


  • ½ c. soft butter or regular margarine
  • ½ c. shortening
  • 2⅔


  • Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes.
  • Sift together dry ingredients; add nuts. Stir into creamed mixture alternately with cold coffee.
  • Pour batter into 2 greased 9 X 5 X 3″ loaf pans and 8 greased muffin-pan cups. Bake in moderate oven (375°) 1 hour for loaves and 25 minute