Sweet Potato-Pumpkin Bread

It’s a sunny Saturday morning so why I’ve decided to spend it in the kitchen is a mystery.  I cleaned out the fridge, washed the dishes and emptied the dishwasher and then decided I needed to do something more fun.  And potluck is tonight so I need to take something.  It’s vegetarian night at potluck and I volunteered to bring a salad.  Boooorrrr-ing.  No one volunteered for dessert so this might have to suffice.

I had one lone sweet potato in the basket.  Turns out that wasn’t enough to make a whole cup of mashed sweet potato after I cut the yucky parts out.  Fortunately I had some mashed pumpkin in the freezer so I was able to make up the missing half cup.  The recipe also calls for orange juice.  I didn’t have any of that and decided that cranberry juice would be just fine.  I’m guessing you could use water too.  Just something to add enough liquid to make a real batter.  And I left the streusel topping off.  I tasted the batter and decided that it’s quite sweet enough without a bunch of brown sugar on the top.  So, in the end this bread only kind of resembles the recipe that I started with.  Quick breads are versatile that way.

This is an easy recipe.  I did the sweet potato in the microwave in just a few minutes.  See those little bits of sweet potato?  That’s what you get when you use a whole potato instead of canned puree.  I love those, but if you don’t (or if it makes the bread hard to sneak by your kids) you can puree the sweet potato pulp with some of the juice.  Use leftover sweet potatoes if you have them.  Use all pumpkin or all sweet potato or use butternut or acorn squash if that’s what you have. 

This is good stuff.  It’s amazingly light and fluffy.  Most breads of this ilk are a little bit dense.  This is more the texture you’d expect from a muffin.   It’s sweet, but not overly so and you can really taste the sweet potato.  The perfect complement to a glass of Homestead Creamery milk.  This is a bread you could easily serve for breakfast or brunch, plain or topped with butter or cream cheese.  It would also be terrific topped with country ham and served with soup or salad.  And it’s a Cooking Light recipe so without the streusel topping only about 150 calories a slice.  Not bad. Maybe I’ll have 2 pieces!

Good? Oh yes.
Easy? Sure, it’s quick bread.
Good for company? Bread is meant for sharing.
Special shopping? Nope.

Sweet Potato-Pumpkin Bread

Ingredients

1 large sweet potato
1/2 cup mashed pumpkin
2 cups all-purpose flour
3/4 cup packed brown sugar (light or dark)
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cranberry juice
3 tablespoons vegetable oil
1 large egg, lightly beaten
Cooking spray

Directions

Preheat oven to 350°.
Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 5-7 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1/2 cup.
Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through nutmeg) in a large bowl, stirring with a whisk. Add mashed sweet potato, pumpkin, juice, oil, and egg, stirring until well blended.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf; gently press into batter.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on wire rack.

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