I’ve been spending some of my time weeding out my closets, getting rid of those oldies that I no longer wear. Every few years I “bite the bullet’ and make some hard decisions about letting go of some favorite clothes. Even though I loved them once, some things are no longer right because of changing fashions, changing fit, or no longer appropriate. Ba-bye, mini skirt!
In doing this, I’ve reacquainted myself with some of my fall clothes, but strangely my jeans seem to have somehow shrunken in the closet since the last time I wore them. Do jeans shrink from neglect? I think so! I’ve also rediscovered my collection of scarves. Scarves are neck warmers and are perfectly acceptable to wear in public or at home. Once your neck gets used to the comfort of a scarf, it feels cold without one. I think I need a few more 🙂
Speaking of comfort and wanting to feel warm, I’m really getting into the color orange in a big way. Orange is such a HOT color whether you wear it or eat it. So orange colored foods are on my wanna-eat list. There’s no use fighting it, so let’s rediscover some old things and make them new again. Like this recipe for Sweet Potato Spice bread. It offers a familiar comfort that I’m looking for these days. While I’ve made this recipe many times in the past, I don’t think I’ve gotten around to sharing it with you. This time I’ve replaced the canola oil with coconut oil, swapped out the granulated sugar for honey and some molasses and for a tad of extra spiciness I added the slightest dash of black pepper for a little mystery. I like to layer flavors in everything I make. Little things can make a big difference.
An added feature of this recipe is that it makes 2 mini loaves, or 1 small loaf. Perfect for a single person or a couple. And its also great for gift-giving. With the holidays not too far away, this is a recipe to save for future reference.
These sweet potatoes are the first of the season, and we love them roasted, so if I’m roasting a few sweet potatoes I roast a lot.
They’re great for dinner with lots of butter and a bit of broccoli, they are wonderful in Sweet potato and pecan waffles, and don’t get me started on sweet potato pie. This recipe uses only 1/3 cup mashed sweet potato, so you can easily make these loaves with just a small amount of leftover sweet potato.
What are we waiting for? Let’s get going…..
SWEET POTATO SPICE BREAD
Yield: 2 mini loaves: 5 3/4″ x 3″
- 1 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. each, cinnamon, nutmeg, allspice
- dash freshly ground black pepper
- 1/8 tsp. salt
- 1 egg, slightly beaten ( vegans, use egg substitute)
- 1/3 cup mashed sweet potato
- 1/3 cup honey
- 3 tbsp. coconut oil, melted
- 2 tbsp. molasses
- 1/3 cup chopped walnuts
1. Preheat oven to 350*F. Grease two mini loaf pans, 5 3/4″ x 3″ x 2″.
2. In a medium bowl, combine the flour, baking powder, spices, salt and pepper.
3. In a small bowl, combine the egg and mashed sweet potato, stirring well. Add the honey, coconut oil, and molasses. Whisk to incorporate.
4. Add the wet ingredients to the dry, stirring just to moisten.
Fold in the walnuts.
5. Divide batter between two mini loaf pans, and bake at 350*F. for 25 – 30 minutes.
Test with a toothpick for doneness. Let cool in pans for 10 minutes, then transfer to cooling rack.
SOURCE: This recipe is of unknown origin, It’s an adaptation of one I’ve had forever.