But if you are like me, and love sweet things in the morning, then you might consider developing a group of sweet bread recipes to alternate throughout the year.
This one is from Rachel Weyerman at JustaPinch, and I have only tickled it a tiny bit. The main recipe is hers, and it’s delicious.
Sweet breads are fast to put together, quick to bake and satisfy just about everyone.
So make sure you have this one in your repertoire. You will not be disappointed in this offering.
- 2 c flour
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 c oil
- 1/2 c honey
- 1 small sweet potato, cooked, and peeled.
- 1/2 c cranberries or more (or virtually any other dried fruit or fresh you wish–I used dried mango)
- 2 eggs beaten
- 2 bananas very ripe
- 2/3 c nuts of your choice, chopped
- Throw the sweet potato in the microwave the evening before and cook.
- Put all the dry ingredients together (through the baking soda) and whisk together
- In a larger bowl, mash the potato and the bananas until they are fairly mixed. Add the rest of the ingredients and stir until it seems homogenous.
- Add the flour mixture in thirds, mixing with a spatula, until incorporated.
- Grease a loaf pan (I use shortening), and pour in the batter. Rachel recommends flouring the pan, but I forgot, and the bread fell out when I turned it out after baking. So I think you can probably skip that.
- Place in a pre-heated 350° oven for about 45 minutes. Mine was a little gooey in the center, and so I just turned off the oven and let it stay there for about 20 minutes. It was fine.
- Cool for about 30 minutes and then turn out for further cooling.
Serves: Oh please, after you have eaten half of it, save some for others!