Sweet Potato Breakfast Loaf

print recipe
email recipe
save recipe
add photo
add review
#55356

serves/makes:

ready in:
1-2 hrs

ingredients

1 1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup packed brown sugar
1/2 cup vegetable oil
1 cup cooked, mashed sweet potato
1/2 cup currants or raisins

directions

Preheat oven to 350 degrees F. Lightly grease a 9 x 5 inch or a 8 1/2 x 4 1/2 inch loaf pan and set aside.

In a large mixing bowl combine flour, baking powder, cinnamon, cloves, salt and nutmeg. Whisk lightly to blend.

In a medium mixing bowl, beat together eggs, brown sugar and oil on medium speed until creamy. Beat in sweet potato until just combined.

Add sweet potato mixture to dry ingredients in two batches, beating on low speed for about 1 minute after each addition. Mix just until blended. Fold in currants or raisins.

Pour batter into prepared pan. Bake for about 1 hour or until a tester inserted in the center comes out clean.

Cool cake in pan or on wire rack for 15 minutes. Turn onto rack to finish cooling.