Sweet Potato/Nut Bread

Preparation info

  • Difficulty

    Medium

  • Makes

    2

    loaves

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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

Ingredients

  • ½ c. soft butter or regular margarine
  • ½ c. shortening
  • 2⅔ c. sugar
  • 4 eggs
  • 2 c. cold, mashed sweet potatoes
  • c. sifted flour
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • tsp. ground nutmeg
  • 2 tsp. baking soda
  • 1 c. chopped walnuts
  • c. cold, strong black coffee

Method

  • 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 minutes for muffins, or until they test done in center.
  • Cool 10 minutes; remove from pans and cool completely.