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Bread-Sweet: Rosemary's Sweet Potato Nut Bread

Source of Recipe

Martha Stewart


List of Ingredients

1 1/2 cups white sugar
1/2 cup vegetable oil
2 large eggs
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tblsp. instant coffee powder
1/3 cup water
1 cup sweet potatoes -- cooked and mashed
3/4 cup pecans -- chopped


Recipe

Preheat oven to 350¼F. Butter a 9 x 5 inch loaf pan. Combine sugar and oil and beat well. Add eggs, one at a time, and beat until mixture is smooth and creamy. In a bowl sift together flour, baking soda, salt, cinnamon and nutmeg. Stir in instant coffee. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9 x 5 inch loaf pan. Bake at 350¼F for about one hour or until cake tester comes out clean. Cool in pan on wire rack. Remove from pan when cool.